Henry’s Kitchen is committed to take various initiatives to fulfil its commitments by contributing to the local community and managing the social and environmental impacts of its operation and therefore make a huge difference on issues such as climate change, animal welfare and food waste.

As a part of its initiative the restaurant is committed to give the locals various opportunities such as sourcing desserts one day a week from a local enterprise or offering a platform to local young artists to perform to the diners or supporting a local charity by donating a percentage of the sale.

 We are committed to do our best in three key areas 
Society, Environment, and Sourcing

SOCIETY
It’s easy to think that sustainability for restaurants is just about responsible sourcing and good environmental practices, but Society is just as important.

• Community engagement, local involvement, through business, charity or employment.
• Fair Treatment by doing the decent thing by staff, suppliers and customers. It’s nice to be nice!
• Healthy eating is something that’s increasingly on the agenda at a national level and restaurants have a part to play in helping people make good choices.

 

ENVIRONMENT
We consider environmental issues  looking at the resources restaurants consume, from field to fork, and what happens to what is left behind.

• Water saving means thinking about the additional resources our water consumption uses up.
• Workplace resources in a restaurant is everything from paper products and cleaning materials right down to the materials the building is made of – all have an environmental impact.
• Supply chain practices have economic and social effects, as well as environmental ones. A responsible supply chain policy is at the heart of a sustainable restaurant.
• Waste management should involve reducing, reusing and recycling what we can and avoiding the lure of easy land filling.
• Energy efficiency is about combating climate change by keeping our carbon footprint on the small side.

 

SOURCING
Since restaurants are about great food, ethical and responsible sourcing is at the foundation of restaurants sustainability.

Five key areas are:

• Environmentally positive farming helps to protect the landscape, reduce pollution and combat biodiversity loss, and encompasses the organic movement.
• Local and seasonal food is essential to eating sustainably. Making use of what is produced locally throughout the year is better for the planet than importing out of season produce from far and wide.
• Sustainable fish choices are important since stocks of some fish are seriously at risk.
• Ethical meat and dairy form a corner stone of responsible sourcing. It is good to know that your restaurant meal is high welfare.
• Fair trade, it is important that products are bought from communities in the developing world that haven’t disadvantaged the producers. It’s about ensuring that market price is paid and that working conditions are of a decent standard.