Oakman Inns to ban all single-use plastic

By Michelle Perrett

- Last updated on GMT

Green credentials: Oakman Inns vows to quit a reliance on single-use plastics
Green credentials: Oakman Inns vows to quit a reliance on single-use plastics
Oakman Inns, the 24-strong pub chain, has pledged to end consumption of single-use plastics across its sites by
Earth Day 2019.

It was in April 2017 that the pub group decided to launch its own “ban the straw” campaign. It said at the time that the decision was made due to the company using more than 100,000 plastic straws a month across its venues. 

As part of its pledge to help the environment, the company has also joined the Refill scheme where anyone can come into an Oakman Inns site and have their water bottle refilled free of charge. 

Earth Day

To mark this year’s Earth Day 2018 (Sunday 22 April), and in line with the Earth Day theme, which focuses on ending plastic pollution, Oakman Inns has announced its intention to eradicate the consumption of single-use plastics within the group by Earth Day 2019.

The group has been in discussion with its suppliers on the best methods for eliminating the use of plastic packaging. It said it has been busy researching alternatives such as Vegware, the recycled food service packaging.

Leading the way

Oakman Inns CEO Peter Borg Neal said: “So much of our ethos at Oakman Inns emanates from the wishes of our staff and our customers who are almost universal in their desire to end plastic consumption wherever possible.

“Oakman has a reputation for leading the way and, to a certain extent, it’s now up to us to show what can be done with the support of all our stakeholders, including our suppliers.”

Oakman’s chef director Ross Pike said the company was dedicated to creating a business that is not only commercial, but takes its responsibilities seriously.

He said: “It’s the scores of little initiatives like ensuring our fish come from sustainable sources, focusing on seasonal produce, switching to LED bulbs not just on the pass but throughout the restaurant and, of course, managing our food waste. These are the little things that make the difference, not just for us, but we hope to a wider world.”

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