The Restaurant & Takeaway Innovation Expo

9 & 10 NOV 2021


Diners help plant 1,000,000 trees

messaging through social media, tv and news being able to plant a fruit tree gives people the feeling of being part of something that is helping the planet – it makes people feel good and people that feel good return to the places that make them feel that way and talk about their experience on social media!

By empowering their diners to plant a single life changing fruit tree with each dining bill, diners are able to counterbalance the Carbon Footprint and food waste of their meals whilst helping end poverty (all for a micro donation of 99p).

The modern diner is seeking to align themselves with more sustainable brands and as 2020 looks to be the year of sustainability within the hospitality industry, Carbon Free Dining partners are seeing huge levels of positivity from their diners.

Every tree planted absorbs around 25KG of harmful CO2 from the atmosphere as well as providing habitat for birds, animals and insects and the farms the trees help create allow aid reliant communities to become self sufficient in around 5-6 years.

Sustainability, has to be sustainable, so Carbon Free Dining help promote their partners via a free digital marketing package to help promote their sustainability efforts, associate their brand with social and environmental good and drive more diners through their doors!

It’s free to join, and already working in 10 countries globally, with chefs such as James Martin and Marco Pierre White, Carbon Free Dining is taking the hospitality world by storm.

Carbon Free Dining enhances your diner experience, makes your front of house teams even prouder to be working with you and creates positive word of mouth that money simply can’t buy.

Dining out whilst saving the planet and ending poverty is a unique way to dine that will have a significant positive impact on your business, the planet and some of its poorest communities.

In the words of so many of our partner restaurants and even more of their diners, ‘every restaurant can and should be doing this’!