Wagamama

Description

At wagamama we believe in kaizen. every day in simple ways, striving to be better than the day before. it’s the essence of our kaizen philosophy and it’s at the heart of everything we do. our sustainability efforts begin with our midori team, made up of a group of department representatives. everyone from procurement to operations to marketing weigh in on how we can continually improve to ultimately tread lighter on the environment. we're extremely proud of the progress we've made so far. focusing on efficient energy management, we installed extraction control devices in all our kitchens consequently saving 10% of overall electricity use. also, all our electricity is powered by renewable sources. we've made great leaps at reducing our water use, installing clever flow management devices in our bathrooms and kitchens, and in turn saving millions of litres of water annually. naturally as a national food business, managing food waste is top of our agenda. all waste streams that we control within our estate segregate food waste for anaerobic digestion, while all used cooking oil is turned into bio-diesel, saving the release of 1m kg of co2 into the atmosphere. routinely, all restaurants recycle all card board and all glass, currently amounting to 1300 tonnes & 1900 tonnes per year respectively not going to landfill

Sustainability goals 2018

In the spirit of kaizen, we’re always working to become more sustainable. at the beginning of 2018, we eliminated all plastic straws, now only serving compostable paper straws for kids and with our fresh juices. moreover, this year, we’d like to investigate alternatives to single use plastic within our kitchens. we’re also very excited to have successfully trialed a range of ecological cleaning chemicals and in 2018, we will be rolling these out nationally. with help from the sustainable restaurant association our goal is to continuously review and re-evaluate our processes, striving to become as sustainable as possible

Business Type Restaurant