How TB is Driving Sustainability in Hospitality

At TB, we believe hospitality should be about more than great food and service – it should also be about responsibility. That’s why, as part of our journey toward becoming a B Corp business, we’ve been investing in greener ways of working, from electric vans

to upcycled food concepts. Here’s a look at some of the steps we’re taking to reduce waste, save energy and create a more sustainable future for hospitality.

Recognised Standards in Sustainability

We’re proud to share that TB has successfully passed our remote surveillance audit, providing detailed evidence and compliance across our operations.

This means we’ve achieved a continuation of our ISO 14001 certification for August 2025 – July 2026. Not only did we achieve 100% compliance, but we also received fantastic feedback on our environmental management systems.

For us, ISO 14001 is another key milestone in building a responsible, sustainable business — alongside our ongoing journey toward B Corp certification.

Greener Deliveries: Our Electric Van

We’ve invested in an electric van that now delivers our hospitality from our Central Production Unit into central London. Driven by Jamie, this van helps us cut carbon emissions while still providing the fine hospitality our clients expect. It’s a small but important step toward lowering our footprint in one of the world’s busiest cities.

Rethinking Food Waste

Food waste is one of the biggest challenges in hospitality, and we’ve been experimenting with creative ways to turn surplus into something special:

• Upcycled Meals: Jacket potatoes left over on a hot plate one day can become freshly baked jacket potato bread the next. While many kitchens turn extras into soup or wedges, we look for innovative alternatives that delight our guests.

• Peelings to Garnishes: Instead of sending vegetable peelings straight to the bin (or at best, the stockpot), we repurpose them into crisps or stylish garnishes.

• Carrot Top Pesto: Supermarkets usually trim carrot tops before they even reach the shelves. We’re giving them a second life by transforming them into vibrant pesto.

We’re also working on sharing these ideas more widely – including scannable recipe barcodes alongside our food waste concepts so people can try them at home.

Recycling Cooking Oil

Cooking oil is another area where we’ve been able to make a big impact. The oil we buy is not only delivered to us – the supplier also collects our used oil. Back at their site, it’s filtered, processed, and reused. By recycling in this way, we save around 85% of the oil from going to waste, keeping our kitchens efficient and sustainable.

Energy-Saving in the Kitchen

Sustainability doesn’t stop at food – it’s also about how we run our kitchens. Here are some of the ways we’re cutting down our energy use:

• Everyday Tips: Our pop-up stalls share practical energy-saving advice with staff and guests, like always putting a lid on a pan when boiling pasta. It’s a small step, but over a year it adds up.

• Smarter Cooking: Chefs are now trained not to fire up every oven, grill, and stove as soon as they arrive. Instead, they switch equipment on only when needed.

• Modern Technology: Our new electric ovens heat up in just 60 seconds – unlike traditional ovens that take over an hour. That means no wasted energy waiting for preheat.

Through these changes, we’ve reduced gas use in our kitchens by 35–40%.

Collaborating for Change

We’ve also partnered with eco teams across our sites to make sustainability a shared mission. For example:

• In Basingstoke, we supported their Earth Day with dishes from our Planet Eats concept, highlighting plant-based proteins and reducing meat content.

• In Dartford, we’re now collaborating with their eco team to design new food concepts that don’t just taste great but also help people cook in ways that are kinder to the planet.

The Road Ahead

Sustainability is a journey, not a destination. From electric vans to food waste recipes and energy-efficient kitchens, TB is committed to finding fresh ways to protect the planet while continuing to deliver hospitality of the highest standard — and working toward the rigorous standards of B Corp certification.