Matthew Neville

Plant-based restaurant chain is first to publish menu with food carbon values

Clean Kitchen Club has announced it is the first plant-based food and lifestyle brand to publish carbon values for each of its items, which will be visible on menus in-store.

Over the past year, Clean Kitchen Club has worked with My Emissions to calculate and reduce the carbon footprint across all areas of the business.

This includes the food chain, packaging, cooking, and delivery process, allowing Clean Kitchen to achieve the low-carbon ratings and normalise the connection/relationship between food and the environment in the everyday.

Most recently, the pioneering plant-based food brand launched the first fast food meal box that is totally carbon neutral, Happy Planet Meals. Other menu items such as burgers and wraps boast either A or B ratings on the My Emissions scale, meaning they have a ‘Low’ or ‘Very Low’ carbon footprint.

The fast-growing plant-based QSR chain operates out of five sites in London, most recently opening its latest two-level main outlet in Camden in July and then an additional delivery kitchen in Nine Elms this month.

Clean Kitchen Club will be opening a larger flagship store in Soho early next year and is in the midst of opening four other grab-and-go sites in London, with the hope of opening up to 40 new sites across the UK in the next few years,

Mikey Pearce, co-founder and CEO of Clean Kitchen Club, commented: “This is a fantastic step for Clean Kitchen, and we are incredibly proud of the work we’re doing with My Emissions to make our menu as sustainable and low-carbon as possible.

Verity Bowditch, co-founder and head of sustainability at Clean Kitchen Club, added: “People are waking up to the impact that meat production is having on the environment and have been searching for a clear solution – one that also fits easily into their lifestyle. We provide exactly that.

“Clean Kitchen Club isn’t just for vegans but anyone looking to lead a more sustainable lifestyle. We have a real opportunity to change perceptions of plant-based food and help tackle the climate crisis, and this is just the start.”

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