Case study
Crafting a sustainable future in fine dining
Food & Drink
Large Business
Amid the growing climate crisis, Hawksmoor aims to lead by example, setting a net zero target by 2030, leveraging carbon accounting and sustainability practices to pave their way forward.
About Hawksmoor
Location
UK & USA
Company size
1,200+ fte
Industry
Hospitality & Restaurants
Use case
Sustainability leadership and employee purpose engagement
Services used
Carbon footprinting, operational carbon reduction, staff engagement, target setting
The issue
A purpose-driven brand needing a clear strategy to operationalise sustainability.
The challenges
Hawksmoor faced complexity in managing sustainability across their dual-country operations, with different regulatory environments and supply chains in the UK and USA. They also needed to implement comprehensive environmental improvements across multiple impact areas including food sourcing, water usage, and energy consumption, requiring coordination across various departments and locations.
The solution
Hawksmoor conducted a thorough operational review to identify key environmental impact areas across their restaurant portfolio. They established a clear 2030 net-zero goal with specific interim targets and accountability measures. The firm integrated sustainability principles into their employee onboarding process, ensuring that environmental responsibility became embedded in their organisational culture from day one. They developed targeted initiatives addressing their most significant emissions sources, including menu design, supply chain management, and energy efficiency.
The results
Hawksmoor successfully established a clear net zero target for 2030, providing direction and accountability for their sustainability efforts. They effectively embedded sustainability principles into their organisational culture, making environmental considerations part of everyday decision-making. These initiatives contributed to noticeably improved employee engagement, with team members actively participating in and championing the company's sustainability journey. Their approach has strengthened their position as a sustainability leader in the premium dining sector.
"We've been heavily involved with the Sustainable Restaurant Association since about 12 years ago... It's a really important area for us to be stepping up the work in"
Ellie Besley-Gould, Head of Purpose
