Sustainability
Achieving 100% sustainability in hospitality is undoubtedly a challenge, but we believe that every step toward reducing waste and increasing efficiency brings us closer to that goal.
When we consider sustainability, the question that arises is: What does it mean to be sustainable? Our answer: it means having no negative impact on the environment or the communities around us.
Is this an easy goal to achieve? Perhaps not. But we can make meaningful changes that reduce our impact while we search for solutions to the bigger challenges.
It’s no small feat to call yourself “zero waste” or even fully sustainable in the hospitality sector. Fridges need to run, heating systems need to be on, water needs to stay hot, and food waste, at times, is unavoidable. This is why we focus on “low & no waste” practices. By giving ourselves some grace in these areas, we remain committed to the ongoing process of improvement.
As a restaurant and a team, we have collectively committed to moving toward greater sustainability. This requires us to continually adapt our behaviours and strategies. By incorporating a holistic approach, we have expanded Wild Shropshire’s collaboration with both the farm and lab to reinforce our sustainable practices.
Sustainability Report
Our Sustainability Report provides an in-depth look at the steps we are taking to reduce our environmental impact and build a sustainable future for Wild Shropshire. This report outlines our practices across the farm, the restaurant, and the lab, showcasing how we align every aspect of our business with our core values of sustainability, innovation, and care for the environment.
In this report, you’ll find detailed insights into our farming methods, waste reduction strategies, and how we incorporate sustainability into our sourcing, menu creation, and operations. We highlight our ongoing commitment to reducing our carbon footprint, preserving biodiversity, and working towards a circular economy where resources are used efficiently, waste is minimised, and every project we undertake has a positive impact on the environment.
The Sustainability Report also serves as a transparency tool, allowing us to share our progress with our guests and partners, while acknowledging areas for growth and improvement. It’s a living document that we plan to update regularly, ensuring we’re always moving forward in our mission to create a sustainable and regenerative hospitality model.
We believe that sustainability is an ongoing journey, and we are proud to share the milestones we’ve achieved so far, as well as our goals for the future.
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Our Mission
“We aim to create a regenerative loop that supports both the restaurant and the environment.”
At Wild Shropshire Restaurant, sustainability is at the heart of everything we do. Our farm and lab located just a few miles from our home in Green End, Whitchurch, work in harmony to cultivate plants, fungi, bees, trees, and a diverse array of produce. This symbiotic relationship creates a continuous cycle of growth and replenishment, allowing us to sustainably source everything we need to support the restaurant.
We are deeply committed to the wellbeing of our planet, with a shared team vision to constantly elevate our sustainability practices. Our restaurant and farm are not just connected; they are interdependent, each enhancing the other in a regenerative loop that prioritises biodiversity, soil health, and minimising food miles. Together, we aim to set a new standard for sustainability within the hospitality industry.
By coupling these efforts with our farm-to-fork ethos, we strive to sustain and grow our business without depleting the earth’s natural resources. Our focus is on present-day development that does not compromise the ability of future generations to meet their own needs. We are committed to fostering a more holistic and sustainable approach within the hospitality sector.
As we say, “A single drop creates a ripple effect.” This philosophy drives us to lead by example and inspire meaningful change in our industry.
Our Vision
“We envision being 100% self-sufficient, sourcing sustainably, and fostering a micro-seasonal ethos.”
At Wild Shropshire, our long-term vision is to become 100% self-sufficient, continuously refining our micro-seasonal approach to food sourcing. This ethos ensures that we not only celebrate what each season offers but also minimise our environmental impact by sourcing ingredients from our own farm and trusted local artisans with whom we have nurtured deep, reliable partnerships.
Our future includes expanding Wild Shropshire into a restaurant-with-rooms, offering guests an immersive experience that overlooks the stunning Shropshire landscape. As we evolve, we remain committed to our cyclical and regenerative practices, ensuring that sustainability is woven into every facet of our hospitality.
