What we eat and where it comes from is a key consideration for most people. We work closely with ExCeL London Hospitality to continuously improve the nutritional value of our offering, whilst reducing the environmental impact.
We no longer promote red meat on our hospitality menus, as we strive to reduce red meat consumption by 50% by the end of 2020. 25% of our menus are already plant-based, vegan or vegetarian.
Our hospitality menus use a minimum of 80% British seasonal fruit and vegetables. We don’t use any produce transported by aircraft.
Harnessing the culinary innovation of our hospitality partner ExCeL London Hospitality, where possible, we repurpose ingredients. For example, leftover bread and sandwiches are used to make toast beer. Through this innovative approach, we will reduce our food waste by 20% by the end of 2020.
Used vegetable oil is collected from our kitchens and converted to biofuel.
We keep used coffee grounds and add them to our compost pile, to create fertiliser for ExCeL’s green spaces.