Ethical eating

We believe that businesses must lead by their values, not just for profit. And thanks to our long-term commitment to sourcing local, seasonal and high welfare produce we are the only Indian restaurant group in the UK to be awarded a three star sustainability champion rating by the Sustainable Restaurant Association (their highest award).

In rural India, where the Thali meal originates, people use seasonal, local, organic food out of necessity and recycle as much as they can because they can’t afford to waste it. Right from the beginning we followed this model to create a business that can thrive without harming the environment. As you can see from our SRA Report 2016, sustainability is something we’re really passionate about and this year we’ve committed to improve our practices even further.

The SRA’s assessors were impressed with our long-term commitment to sourcing local, seasonal and high welfare produce. Mark Linehan, managing director of the SRA, said: “The Thali Cafe is joining a growing group of Bristol restaurants that understand consumers’ desire to know where their food comes from and how the business is run and it has proved that it is among the most sustainable in the UK.”

Some of our sustainability principles

  • Meat: our meat is locally sourced and free range.
  • Fish: our fish is sustainable.
  • Dairy: our milk and cream is organic and locally sourced. Our eggs are free-range and locally sourced.
  • Veg: We use seasonal, locally sourced fruit and veg as much as possible.
  • Waste: We’ve saved tonnes of unnecessary landfill with our waste free take-away Tiffin scheme. The vast majority of our waste is recycled including cardboard, plastics, tins and as much food waste as possible.

Despite being one of the only ethical Indian restaurants in the UK, there is so much more to do to feed Britain sustainably. If you’d like to know more about our sustainability dreams, we’d love to talk to you. Just email us and we’ll be in touch.

Team visit to local organic salad producer the Severn Project. Photo: Siena Barnes.

Thali chef Ramesh contemplating the meaning of lettuce. Photo: Siena Barnes.