LRS Consultancy

Acorn House restaurant urges industry to be more sustainable


Source: LRS Consultancy

New restaurant, Acorn House pledged to bring sustainability to the food and beverage industry at a closed loop recycling event at the Brit Oval. The event, hosted by recycling market development company, London Remade was attended by representatives from the hospitality, events and leisure industries.

Arthur Potts Dawson, co-founder of the recently launched Acorn House restaurant and Peter Watts from Leisure Support Services, who implemented a closed loop recycling system at this year’s npower Test Match against Pakistan, spoke at the event. Information was provided on reducing levels of food and beverage packaging, ensuring it is recyclable and providing bins to capture this packaging after use.

Potts Dawson spoke of the challenges of being one of the first restaurants to embed sustainability into its everyday operations. Implementing waste minimisation and recycling systems that haven’t been tried and tested means relying heavily on suppliers. Simple measures such as bulk buying and providing the supplier with reusable fruit crates, significantly reduce packaging levels. “If you don’t create the waste in the first place, then you remove the need to recycle it,” said Potts Dawson.

“Acorn House is experimental and evolving. We have the experience to do the food and the training, the biggest challenge is waste and we have already been approached by a top London restaurant for advice on recycling,” he continued.

Waste food from the kitchen is composted and will soon be used in the restaurant’s herb garden. Eight slimline recycling bins have been introduced to the kitchen for non-organic waste.

Acorn House will use its training course to introduce sustainability to a new generation of chefs. The course begins in March 07 in partnership with Westminster Kingsway College to train a new generation of young chefs. “Training is an important part of introducing sustainability to Acorn House, and eventually the industry as a whole. A young chef starting out will begin to think sustainably without question. Reaching those who have been in the industry for ten or fifteen years proves more of challenge,” says Potts Dawson.

Arthur Potts Dawson was formerly head chef at the River Café and Jamie Oliver’s Fifteen. Acorn House is a joint initiative from the Shoreditch Trust and the Terrence Higgins Trust.

Peter Watts from Leisure Support Services shared his experience of implementing closed loop recycling at the Brit Oval. The aim of the project was to reduce levels of waste being sent to landfill through a simple and cost effective process. Identifying issues such as space limitations, engaging suppliers and analysing types and levels of waste were the first stages of the process.

London Remade then came on board to help introduce a simple, dual bin system to capture general waste and mixed recyclable waste. This meant that the public did not need to separate their recyclable materials but simply distinguish between recyclable and non-recyclable waste. On-site caterers were also engaged to ensure their food and beverage packaging materials were made of materials that could be recycled.

Recycling rates at the One Day International reached 40%, rising to 50% for the npower Test Match against Pakistan and has resulted in reduced waste disposal costs

Lisa Miall from London Remade presented practical information on implementing closed loop recycling and introduced an online resource at to help companies get started.

Keeping up with the game: Closing the recycling loop took place at the Brit Oval on Monday 4 December to mark the end of a two year closed loop recycling initiative supported by Grantscape through the landfill communities fund. The event was attended by 140 delegates including representatives from the airline industry, major venues and leisure parks.

Customer comments

No comments were found for Acorn House restaurant urges industry to be more sustainable. Be the first to comment!