OUR AMBITION IS TO BE NET ZERO BY 2030. Achieving that goal isn’t going to easy! But we think it’s the right thing to do. To get there, we’re going to: CONSISTENTLY AND REGULARLY MEASURE OUR CARBON FOOTPRINT – REDUCE OUR OVERALL EMISSIONS AGAINST A SCIENCE BASED TARGET – FIND WAYS TO REMOVE CARBON (GHGE’S) FROM THE ATMOSPHERE We have already measured our carbon footprint and taken loads of steps to reduce it. These are split these out into Scope 1, 2 and 3. SCOPE 1 Scope 1 is about the direct emissions from operations… Things like gas and refrigeration. Our estates team are a proactive bunch (can we get a “whoop, whoop” for the estates team?!)… They’ve even been recognised by the Sustainable Restaurants Association for their work on improving operational practices for our use of gas, electricity and water. Emissions from fridges and freezers are a biggy for any restaurant business. We do our best to maintain all of our refrigeration units to minimise any unintended leaks. We’ve reduced gas usage per Hut by 23% since 2011, and absolute gas emissions reduced by 45%! SCOPE 2 Scope 2 is about how we purchase our electricity. We’ve been purchasing renewable electricity since 2012(!) We’ve also made a lot of changes to reduce the amount of electricity we use. We’ve done things like installing LED light bulbs and energy efficient equipment across the estate. We’ve also got smart meters to help us keep an eye on our operational usage. SCOPE 3 Scope 3 is about aaaaall the other emissions: our waste; packaging; distribution; customer and employee travel; and most importantly, the food we buy!