The Pheasant Carvery is a sustainability champion because they have shown commitment to running a sustainable business. They have shown that they are actively involved in energy reduction, waste reduction, sustainable procurement, as well as pushing for customer and team engagement to being sustainable.

Located in the market town of Chippenham, The Pheasant is family-friendly pub and dining destination with multiple initiatives in place to make operations as sustainable as possible.

Over the past year, manager Amanda Baker has worked on reducing the pubs waste with a heavy focus on energy and food waste reduction. As a carvery pub, food waste can be extremely high, so staff members have been trained to educate customers on plating up only what they can eat, along with placing a responsible food waste card on each table explaining their food waste reduction initiative. Since putting this in place, Amanda Baker, manager at The Pheasant, has seen a staggering decrease in their average food waste.

For The Pheasant’s energy usage, Amanda and the team have put in measuring devices on their main power supply to monitor energy consumption and spikes, helping them to see where they can reduce any unwanted expenditure. The kitchen team have also been trained to only turn on appliances and lights when needed to cut down the costs.

Overall, Amanda and the team have seen huge improvements on their food GP percentage with their focus on food wastage. The Pheasant hold regular reviews with the team, along with updating wastage charts to monitor their progress.

Being part of Wadworth & Co, sustainability is hugely important for operations. They do what they can to reduce their carbon footprint. We are delighted to award Amanda Baker and the team at The Pheasant with our Sustainability Champion Award.