Every aspect of Acorn House, from design through to delivery aims to be environmentally aware or sustainable.

• We monitor our water use and try to minimise where possible.
• We purify our water on site to minimise, road miles, plastic and glass use.

• We try to use 'Green electricity' where possible.
• We monitor our energy use and try to minimise where possible.
• The restaurant has been built to maximise natural light.

We don't believe in airfreight or food that carries thousands of food miles. We use bio diesel transport inside London. As for supplies from further a field we prefer the traditional way; Europe's old trade system- the boat.

• We buy from small independent suppliers.
• We buy seasonal produce.
• We buy fair trade where possible.
• We buy locally.
• We never use air freight.
• We have a strict fish purchasing policy.
• We identify our meat suppliers and demand positive animal husbandry.
• We support farmers markets.
• We buy organic food.
• The restaurant identifies its meat suppliers and demands positive animal husbandry.

• We try to minimise each customer's carbon footprint and to raise awareness of the affects it makes on the environment.
• We use environmentally friendly cleaning products.

• Acorn House aims to be the most recyclable restaurant in London, by allowing as much as 80% of its waste to be recycled using the most up to date methods.
• It will work alongside both London Remade and local Councils to test out new waste management strategies in a restaurant environment.
• Wherever possible, Acorn House will offer reusable cutlery rather than single use disposable cutlery; all takeaway containers will be eco-sensitive.
• We identify packaging that can delivered and sent back to the supplier.
• We provide the customers with options of serving sizes to allow for differing appetites which creates less food waste.
• We have our own site for storage of dry recyclables with space for a 'PIG' compostor and a wormery providing soil for the restaurant.
• The roof of the storage area is used to grow herbs (and potentially grow insect attracting plants) in the centre of Kings Cross.

• The restaurant and the recycling site as an educational resource for the public, schools and a new breed of trainee chefs.
• Seasonal menus with ingredients sourced from small independent suppliers; customers are able to request dishes in different portion sizes in order to minimise wastage.

• Waste prevention is a primary aim: by providing options for serving sizes, we encourage customers only to take as much food they actually wish to eat.
• Industrial farming which causes serious environmental damage.