Roy Addyman
Roy Addyman

Member Article

Making business ethical by design

Businesses are tapping into the current appetite for ethically produced products – not only in the food they serve but in the eating spaces they provide. It’s not just about giving their customers and employees a warm glow, it’s also about making their own operations ethical and sustainable – and, ultimately, it affects the bottom line.

We all know that the consumer desire for ethically produced products is increasing, especially when it comes to the food – but when it comes to making eating places feel as good as the food they serve, it really isn’t just about what’s on the menu.

Businesses are increasingly putting more emphasis on the materials they use to create their cafes, restaurants, kitchens and staff dining areas. But more and more companies are aiming to achieve higher ethical standards in their projects – we call it being ‘ethical by design’.

We advise our clients on a range of sustainable and ethical options which can be integrated into their designs. We find that businesses are actively seeking to introduce these features in their kitchens and eating spaces - partly in a conscious effort to be sustainable and ethical, but also because of the cost benefits associated with more energy efficient options.

Businesses, both big or small, are making sure their kitchens and restaurants are made from materials which are recycled and the equipment that is installed comes from ethical suppliers and adheres to high standards of energy efficiency.

The key is to look at the whole design of any project, from a number of different aspects, including the management of the project, through to the health and wellbeing of staff, to ensure as much as possible is intrinsically ethical.

When we are advising our clients, we consider eight aspects of all projects to ensure they are delivered and completed in as ethical and sustainable way as possible. These include health and well being, energy efficiency, pollution, management, water, waste, choice of materials and transport.

This approach means a variety of ethical features will be included from ensuring site waste is recycled, energy efficient equipment is installed in the kitchens and recycled materials are incorporated into the designs. High-tech leak detection systems will also alert staff to potential problems in its dishwashers and hazards caused by potential chemical leaks in its refrigeration units. Local suppliers will be used to minimise the carbon footprint, with UK manufactured equipment installed wherever possible.

Creating kitchens and eating spaces which are ethical by design and sustainable is important to us, because it fits well with our own ethos. We understand how important it is for organisations to do what they can to be ethical and sustainable - to know they’re doing their bit, because we feel the same way. But the good news is that a good number of these measures also help organisations save on running costs – so they’re based on sound business practices as well as ethical ones.

RDAdesigns and creates kitchens, cafes and restaurants for clients in the education and health sectors, hospitality industry and cost sector catering and high street markets. To find out more about RDAgo to the website at or contact the team on 0844 873 4993.

This was posted in Bdaily's Members' News section by Roy Addyman .

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