Our Sustainability Champions drive sustainability across Mowgli, raising awareness with our teams and the communities we work in — armed with in-depth knowledge of our sustainability initiatives to help spread the word.

We're an RSPO member — 100% of the palm oil used in our restaurants is from certified sustainable sources.

All our new openings use timber flooring from sustainable sources only.

We've introduced paperless back of house processes across our restaurants.

Our menus are supplied by an FSC certified company and the majority are printed using vegetable ink.

Each restaurant has a dedicated Charity Champion that works with a local charity to organise fun and creative fundraising.

We’ve partnered with international charities Plan International and Liverpool One Church/Compassion UK to support education and promote good health and wellbeing projects.

A £1 discretionary contribution is added to each bill for the Mowgli Trust.

We've worked with our waste providers to eliminate landfill waste — recycling all cooking oil, separating food waste, glass, and other recyclables at each site, with targets in place to cut waste further.

We've removed all unnecessary single-use plastic from our supply chain and are working with suppliers to remove the rest.

We've switched to refillable cleaning chemicals, removing single-use plastic packaging.

Our napkins are recycled and fully compostable, and we've removed straws from all our restaurants.

We've measured our carbon footprint with the Zero Carbon Forum and are building a plan to reach net zero, with targets to be published in the next 12 months.

Over 50% of our menu is plant based; we don't use beef and very little dairy, easing pressure on natural resources.

We only use Fair Trade coffee and sustainably sourced fish across the estate.

All our electricity has come from renewable sources since 2019.

We use energy efficient equipment across our sites, including LED lighting and efficient extract and air conditioning systems.

We've cut electricity usage by 5% over the last 12 months by turning off equipment overnight and phasing it back on each morning.

We're rolling out gas-free kitchens — our 2 newest sites are gas free, eliminating scope 1 and 2 emissions there when combined with renewable electricity. We'll continue the rollout and look to retrofit existing sites.