The Conduit

FAQs

Our Sustainability Commitments

At The Conduit, we aspire to lead the way in sustainable hospitality, when it comes to both people and planet. We consciously minimise our negative impact on the environment, while maximising opportunities to boost our positive social impact. We work alongside values-aligned suppliers who share our commitment to minimising their environmental impact, maximising their positive social impact, and integrating fair and ethical practices throughout their own procurement and supply chain. We source locally and sustainably, limiting carbon emissions while championing businesses that are doing good. We expect all of our food and beverage suppliers to meet our Responsible Supply Chain standards, and we aim for an ever-increasing number of them to meet one or more of our Hallmarks of Excellence. Our energy is supplied by SSE, from whom we source 100% renewable electricity, and our restaurant is net carbon neutral. Our menus are designed thoughtfully with the environment in mind. Half of our dishes are vegetarian or vegan to limit our carbon emissions, and we don’t use the most environmentally damaging ingredients, like beef and avocado. We’re conscious of the amount of waste we produce, and aim to recycle as effectively as possible. Our dishes are designed to use often discarded parts of ingredients, like fish bones and aquafaba, to limit food waste. We use as little single-use plastic as we can – swapping out items like clingfilm for non-plastic alternatives. None of our waste goes to landfills. Non-recyclable waste is incinerated to produce energy. Our carbon emissions are calculated independently by OurCarbon each year, and our food and beverage emissions are based on the actual ingredients we use. We offset our residual Rucola emissions responsibly through investing in a regenerative agriculture project at Bank Farm, Kent – making the restaurant net carbon neutral.