Wahaca

Description

Wahaca offers fresh & vibrant market style dining inspired by the food stalls of Mexico's bustling towns and cities. Founded by Mark Selby and Thomasina Miers, Wahaca brings the spirit and diversity of Mexican street food to London with a seasonally evolving menu of Mexican classics and unusual dishes bursting with colour and flavour. Executive chef, Thomasina ensures her knowledge and love of Mexican cooking is reflected in all of Wahaca's food. With restaurants across London and the UK, Wahaca hopes to introduce customers to vibrant, tasty, seasonal and reasonably priced Mexican food.

sustainability goals 2018

Three pillars of the SRA are:
Sourcing
Society
Environment

In 2018 we have been concentrating on the third ‘food made good’ pillar, the Environment.

Pig Idea

We are working with the charity Feedback on the next prong of the Pig Idea campaign which is aiming to reverse the ban on feeding food waste to pigs. It is estimated that the UK wastes over 12 Million tonnes of food a year. By reversing the ban, potentially 2.5 million tonnes, could be diverted to pig feed, rather than relying on imported soy.
We are going to see DEFRA about this and are focussing on spear-heading it following on from our campaign in 2003. Since then Feedback has used the time to gather evidence from a range of industry experts, proving that feeding safely treated food surplus to pigs is safe.

Reducing Consumption

Earlier in the year we moved to a biodegradable product and reduced our straw usages by removing it from 95% of drinks, we have an estimated 85% reduction in usage.
We are also planning a review in conjunction with our H&S consultants on chemical and disposal usage, to review and reduce usage in this often overlooked area.

Waste

We are also proud to continue our relationship with BPR, we are proud to be operating 27 zero to landfill sites, with continual staff training and support to ensure we continue to segregate waste streams and achieving our recycling goals.

Carbon monitoring

By continually monitoring our carbon emissions we have developed a real picture of our environmental impact. We aim to reduce our energy usage and waste generation firstly and purchase renewable electricity for the unavoidable energy usage; for this we offset via purchasing efficient Mexican cookstoves thereby not only reducing carbon emissions but improving the life of some of the poorest people in Central America.

Doing Good By

Serve More Veg Better Meat
Serve More Veg Better Meat
Source Fish Responsibly
Source Fish Responsibly
Support Global Farmers
Support Global Farmers
Support the Community
Support the Community
Treat People Fairly
Treat People Fairly
Value Natural Resources
Value Natural Resources
Reduce Reuse Recycle
Reduce Reuse Recycle
Waste No Food
Waste No Food
Business Type Restaurant
Website www.wahaca.com
Awards 2016 - Food Made Good Large Group of the Year