Sustainability

Sustainability that's built in, not bolted on.

Karma Kitchen currently operates at 40% zero-carbon power, with a clear path to 80% over the next ten years. Every site we build reuses existing structures, limits new materials, and is managed to reduce waste at every level. Here's what that looks like in practice.

Waste

Food businesses generate significant waste. We've built the infrastructure to handle it properly.

On-site biodigestors break down food waste through anaerobic digestion, converting it into biogas and digestate rather than sending it to landfill. We provide daily food waste data to our partners so they can track volumes, understand costs, and make better operational decisions.

Cooking oil is collected and converted into biofuel. Grease deposited in sinks is collected in grease pits, pumped out regularly and recycled into paraffin.

General waste is managed through high-capacity front-end loaders at all sites. Recycling is provided and compressors are available at larger locations to manage volume efficiently.

Energy

Karma Kitchen is electric only. All kitchen equipment across every site runs on electricity rather than gas.

As the grid becomes greener over the next ten years, our operations move closer to net zero with no changes required from our partners.

We use air source heat pumps rather than gas boilers for water heating and temperature control. On-site EV charging points are provided at all locations.

Our average electricity rate across the portfolio is 19.85p per KWh, significantly below the market average, achieved through bulk negotiation across six sites. That saving passes directly to our partners.

Embodied carbon

The carbon in a building's structure and materials is often overlooked. We don't overlook it.

Every Karma Kitchen site is built within an existing structure. We do not demolish and rebuild. We reuse building structures wherever possible and limit new material usage. Where new materials are required we use green alternatives, basalt rebar instead of steel, green cement, reduced plastics.

Community

We believe the people who work in our kitchens deserve great working environments.

Rest and break areas are built into each site. Prayer rooms are included where space allows. Our spaces are designed for the people who work in them, not just the businesses that occupy them.

Our sites are staffed, active and community-focused. We operate a safe, secure environment, designed for the people who work in them, not just the businesses that occupy them.

Want to know more about our sustainability commitments or how they might support your own ESG reporting?

Speak to the team