This time I’d like to start with my personal favourite, Easat London, category defying venues. As I wrote in the previous post, there is a variety of things that a hospitality businesses could do to become more sustainable – being plant based, local and seasonal, reducing the amount of waste its producing, cutting down on energy and water consumption are just a few of these things. E5 Backhouse for example, not only sources locally, seasonal and organic ingredients, but also serves as a bulk shop. Grow hackney sources locally whenever possible and is also a community hub, much like the Canvas Cafe and the Love Shack, which are both vegan too.
The war on plastic resulted in straws being banned in many cafes and bars. In coffee shops, discounts for customers using reusable cups is becoming the norm and some places even sell their own branded reusable cups. Few coffee shops, like Bean&Wheat, have taken on going zero waste, while a relatively large number of coffee shops have taken on a social mission. Cafe from Crisis provides training and work experience for people experiencing homelessness, as does Change Please. Redemption Roasters work with young offenders and Trew Era Cafe employs former drug users.
The bar scene and especially cocktail menus are going zero-waste with places like Scout in Hackney and Nine lives in Bermondsey. Fresh fruits and herbs are often replaced by cordials and bitters to avoid producing waste. Brixton Port Authority serves locally made beers and spirits and Long arm pub in Shoreditch makes its on beer in-house.