Preloader Background Image - Skygarden at 20 Fenchurch St.

At rhubarb we recognise the impact of our business on the environment and are committed to managing our operation with a strong environmental, ethical and sustainable ethos. 

You can read about the steps we’re taking to reduce our carbon footprint and become more sustainable below, or download our full Sustainability Statement.

CELEBRATE LOCAL & SEASONAL with seasonal menus using 75% national produce.

SERVE MORE VEG & BETTER MEAT with plant based options and commitment to animal welfare in our sourcing.

SOURCE FISH RESPONSIBLY by removing category 5 fish (fish to avoid) from our menus and restricting the use of category 4 (amber) MCS ‘Good Fish Guide’.

SUPPORT GLOBAL FARMERS by using Fairtrade, Direct Trade or Rainforest Alliance certified fruit, coffee, tea, chocolate and sugar.

TREAT STAFF FAIRLY and offer learning opportunities, free meals and tip distribution, as well as mental health support. 

SUPPORT THE COMMUNITY by providing apprenticeships, partnering with schools and supporting charitable activities.

FEED PEOPLE WELL with inclusive menu options for various dietary preferences and fresh fruit available to our staff.

VALUE NATURAL RESOURCES by using more efficient tools such as LED lights, cup recycling stations, and more.

REDUCE REUSE RECYCLE by reducing and working to eliminate single use items across the business.

WASTE NO FOOD including waste segregation systems, cooperation with our waste management contractors to limit waste and the introduction of rigorous audits. 




22 Bishopsgate is rhubarb’s first sustainable & wellness project

and opens in Q4 2020 and has allowed us to implement a number

of sustainable initiatives, such as using local London suppliers

which will help reduce our carbon footprint whilst also supporting

local businesses in the area.