Back arrowButton/calendaricon/lockicon/sponsor
Open search
Close search

Our sustainability commitment to everyone that eats with us

1. De-carbonised

2. Plant-first

3. Inclusive

4. Colourful & Nutritional

5. Values & Welfare

menu manifesto logo

 

 

 

 

 

 

1. De-carbonised

a.) Our primary objective is to reduce the carbon impact of the food we serve at Make Venues

b.) Food and diet are some of the most powerful ‘battlegrounds’ in our fight against atmospheric C02 and climate change*

c.) One of the primary ways we are reducing carbon is through the reduction of food miles, we do this by sourcing only local produce

d.) At the same time, we have implemented ‘circular kitchens’ throughout our properties, ensuring stalk to root, tip to tail, usage of all our produce

e.) This circular approach also means the recycling of oils and other ‘wasted’ ingredients, add further nutritional value across our menus

2. Plant-based

a.) We are heavily supportive of the move towards plant-based eating, offering meat products as a secondary option

b.) Meats have higher environmental impacts than locally grown crops; we’re looking to limit this*

c.) We, therefore, ensure that guests walk past inviting plant-based options before they arrive at the meat-based dishes

d.) We see our role is to ‘sell’ great plant-based food, so it becomes an option to meat-eaters as well

e.) All our food has to be tasty and often indulgent; we work hard to make every meal both sustainable and delicious

f.) In general, we want to make eating plant-based food easier, for example, we’ve just introduced vegan-friendly cakes!

 

 

 

 

 

 

 

 

 

 

3. Inclusive 

a.) We are looking to change the language around vegan and vegetarianism to make our dining more inclusive

b.) We now Identify meat-based products on menus through an (M) instead of plant-based items through a (V)

c.) We’re also using new terminology to ‘vegetarian’, understanding the reasons for food choices, be they environmental, ethical, or nutritional

d.) We use phrases such as plant-based, plant-first, and environmental veganism to show our understanding of why guests prefer certain foods

e.) Finally, we now refer to ‘meat products’ rather than ‘meat’

4. Colourful & Nutritional

a.) Colour is an integral part of nutrition as well as an important way to ‘sell’ sustainable eating 

b.) It also underlines that food is not over processed and natural nutrients are allowed to shine

c.) This, plus the locally sourced nature of the ingredients reduces the need for supplementary sugar and salt

d.) We want our guests to enjoy their food, but we owe it to them to give them the best nutrition we can, regardless of what they eat

 

 

 

 

 

 

5. Values & Welfare

a.) We look to inspire our guests to adopt sustainable behaviours after visiting our venues; our impact is grown exponentially if we can inspire others to ‘eat green’

b.) All meat products we source are done so with a focus on animal welfare

c.) These values also extend to our protection of local farms and farmers, their businesses, and their own impacts on the environment

d.) Transparency remains key to this manifesto; all our menus and food displays have clear labelling as well as opportunities to learn more about nutritional content and sourcing

e.) For more information on the above visit xxxx or scan the QR code

Facts & Information

  • 36% of people are flexitarian.
  • 31% of people now limit meat intake.
  • 42% of people use milk alternatives in some form.
  • The greatest appetite for plant-based eating comes from 18–44-year-olds.
  • Women are still up to 11 percent more likely than men to face food insecurity. Sustainable food systems have to empower women and support their livelihoods around the world.
  • Almost 70 percent of fresh water is used for agricultural irrigation. Sustainable food systems have to ensure more sustainable use of this most precious resource and increase access for those 2 billion people still lacking safely managed freshwater.
  • When food waste ends up in landfills it produces methane which has a global warming potential 21 times greater than CO2.
  • More than a third, 34%, of all man-made greenhouse gas emissions, are generated by food systems. ***
  • Food generates an average of 2 tons of carbon dioxide equivalent (CO2e) emissions per person annually.
  • Food systems account for nearly 1/3 of global greenhouse gas emissions.
  • Meat accounts for nearly 60% of greenhouse gases from food.
  • A 2019 Harvard University report proved that if everyone in the UK went vegan, we would still have enough food for everyone to eat. *4
  • Humans around the world drink 5.2 billion gallons of water and eat 21 billion pounds of food each day. Cows around the world drink 45 billion gallons of water and eat 135 billion pounds of food each day - nine times as much water and seven times as much food as all humans.
  • If every family in the UK removed the meat from just one meal a week, it would have the same environmental impact as taking 16 million cars off the road.
  • Animal agriculture is responsible for up to 91% of Amazon rainforest destruction.

Sources

  • * Carbon Brief: Clear on Climate – ‘How diets need to change to meet climate targets'.
  • ** Good Food Institute: ‘Environmental benefits of plant-based products.
  • *** Forbes, 2021.
  • *4 The Vegan Society.