Environment. Nature. Health.
British seasonal produce takes centre stage on our menus, and we prioritise local sourcing wherever possible. Since 2021, we have banned air-freighted fruit and vegetables, opting for sustainable, plant-forward dishes featuring low carbon impact, nutritionally rich stars like wild venison.
Sourcing with the Seasons
British seasonal produce takes centre stage on our menus, and we prioritise local sourcing wherever possible. Since 2021, we have banned air-freighted fruit and vegetables, opting for sustainable, plant-forward dishes featuring low carbon impact, nutritionally rich stars like wild venison.
Sustainable Swaps at Scale
We are rolling out an ambitious programme of ingredient swaps so our menus minimise impact on the environment. We partner with sustainable and regenerative suppliers – the innovative and imaginative - to drive change at scale.
Preventing Waste. Avoiding Surplus
We are committed to minimising waste. Whether it’s using best in class consumables and our reusable first policy or diverting surplus food from landfill, we take action to reduce single-use plastics and unnecessary waste wherever we can.
Stirring the Pot
Sustainability is at the heart of our culture. We foster an inclusive, empowered workplace where our teams are encouraged to innovate, learn, and celebrate progress. Together, we’re pushing forward to create a better future for both people and the planet – as we continue to deliver Levy’s legendary experiences.
Latest
News + insights
We love what we do, and believe our work and the industries we’re part of are worth shouting about. That’s why we like to share all our latest achievements, news and insights.
