Sustainability

This policy explains how Black Lake Leisure Limited intends to reduce the environmental impact of operating The Black Lake Inn. It applies to our food and drink service, purchasing, waste, utilities, staff practices, events and customer areas.

Sustainability is an ongoing process. Where this policy says that we will “seek”, “aim” or “work towards” an outcome, this describes our direction rather than a guarantee that it has already been achieved. We will only publish specific environmental claims where we have suitable evidence.

Food is central to our business, so thoughtful purchasing and menu planning can make a meaningful difference. We aim to:

• use seasonal ingredients where suitable and commercially practical;
• give preference to local and regional suppliers where quality, availability, food safety and value allow;
• ask suppliers about provenance, production standards and environmental practices;
• offer a balanced choice of dishes, including appealing plant-based options; and
• plan menus and purchasing carefully to avoid unnecessary stock and waste.

Any description such as “local”, “organic”, “free range” or “sustainably sourced” will be used only where the description is accurate and can be supported by supplier information or certification.

We will work to prevent food waste before considering disposal. Our approach includes:

• forecasting demand and reviewing sales and wastage;
• using appropriate stock rotation, storage and portion controls;
• making sensible use of ingredients across menus, where food safety permits;
• considering donation or redistribution of suitable surplus food where a safe and reliable arrangement is available;
• separating unavoidable food waste for an appropriate collection; and
• keeping used cooking oil out of drains and arranging collection or disposal in line with our waste contractor’s instructions.

We aim to reduce waste at source, reuse items where hygienic and practical, and recycle correctly. We will:

• separate food waste, dry recyclable materials and non-recyclable waste in accordance with applicable workplace recycling requirements;
• provide clear bin labels and train staff to reduce contamination;
• use registered waste carriers and retain relevant transfer records;
• reduce unnecessary single-use items and packaging;
• prefer reusable, refillable or readily recyclable alternatives where suitable; and
• work with suppliers to reduce excessive delivery packaging and consolidate deliveries where practical.

Items described as compostable or biodegradable will not be placed in food-waste or recycling collections unless our waste contractor confirms that the relevant collection accepts them.

We will look for practical ways to reduce energy use without compromising food safety, customer comfort or the character of the pub. Measures may include:

• monitoring electricity and fuel use through bills and available meter data;
• using efficient lighting and switching off equipment when it is safe to do so;
• maintaining refrigeration, cellar, heating and kitchen equipment so that it operates efficiently;
• setting heating, cooling and lighting controls appropriately; and
• considering energy efficiency, whole-life cost and repairability when replacing equipment.

We will not describe the pub as carbon neutral, net zero or powered by renewable energy unless the claim is clearly defined, current and supported by appropriate evidence.

We aim to use water efficiently by reporting and repairing leaks promptly, running dishwashing equipment efficiently, avoiding unnecessary running taps and considering water-efficient fittings when equipment is replaced. Water reduction measures will not compromise hygiene, cleaning or food safety.

When selecting goods and services, we will consider quality, durability, repairability, packaging, energy or water efficiency, transport requirements and end-of-life disposal alongside price and operational needs. We will favour suppliers that can provide clear evidence for environmental claims and meet appropriate legal, ethical and food-safety standards.

As a country pub, we value our surroundings. We will keep customer and service areas tidy, manage litter responsibly and seek to maintain planting and outdoor spaces in a way that supports the local environment. Any grounds maintenance will also take account of customer safety, accessibility, animal welfare and the need to manage pests responsibly.

Environmental responsibility works best when our team and community are involved. We will include relevant waste and resource-saving practices in staff induction and refresher training, invite improvement ideas and support local suppliers, employment and community initiatives where practical.

We welcome customers’ help in reducing waste. Customers can support us by:

• ordering the quantity of food they expect to enjoy and asking about portion options;
• using the correct bins where customer recycling facilities are provided;
• choosing reusable options where available; and
• sharing constructive suggestions with our team.

We intend to establish a practical baseline using available information such as utility bills, waste collections and purchasing records. From that baseline, management may set realistic priorities and measurable targets. We will review this policy at least annually and when there is a significant change to our operations or applicable requirements.

Where we publish results, targets or comparisons, we will state what has been measured, the period covered and any important limitations. We will correct any material claim that is found to be inaccurate or out of date.

Questions or suggestions about this policy can be sent to or raised with a member of the management team at The Black Lake Inn, Hilderstone Road, Meir Heath, Stoke-on-Trent, Staffordshire ST3 7NT.