Chapter 23 – Meeting Sustainability Champion: The Anchor Pub

Sustainable sips goes to the pub

Canned Wine Group’s new KAM for Pubs, Bars and Restaurants Sarah Loutfi, speaks to Peter Pitcher, manager of the The Anchor Pub, Stanwell Moor near Heathrow, about their sustainability journey. In recent years, the hospitality industry has experienced a significant shift towards meeting its sustainability goals, and pubs across Britain are leading the charge. As customers become increasingly conscious of their environmental impact and climate action is urgently needed, many pubs have begun to implement sustainable practices, from sourcing ingredients locally and employee engagement, to reducing waste and energy consumption. This trend not only reflects a commitment to the environment but also enhances the overall guest experience, making sustainability a focal point in the pub sector.

The Anchor Pub, owned by one of the UK’s largest leading pub companies, Greene King, is one of those leading the way, exemplified by achieving the British Institute of Innkeeping’s Sustainability Champion award. This award was created to champion sustainability practices across four key areas: energy reduction, waste reduction, sustainable procurement and customer and team engagement.

Some of the practices at The Anchor Pub include a range of community engagement and environmental stewardship initiatives such as Earth Day events and the unique “Honey Bee Mine” Campaign, which encouraged local residents to plant pollinator-friendly seeds in their gardens.

Manager Peter Pitcher took some time out of his busy day to sit down with me and explain a little more about sustainability within his pub business.

What was the catalyst that started your sustainability journey?

We could see ever-increasing running costs on the horizon and knew we had to act. Sustainability became a way to protect our business and make it more resilient.

What do you think is the main benefit to your customers of the key sustainability initiatives you have put in place?

By managing our costs more effectively, we’re able to keep our products and services fairly priced, even when external costs are rising.

How are you engaging your staff team with your initiatives?

We provide training as each change is introduced, so the team not only maintains high standards but also understands the why behind the decisions.

What challenges have you faced on your sustainability journey and how have you dealt with these?

Some upgrades, like loft or cavity insulation, were initially cost-prohibitive. However,
we tapped into available schemes and programmes that allowed us to make
improvements at a manageable cost.

Who (apart from The Anchor!) do you think is doing valuable sustainability work in the sector that others can learn from?

Greene King has been a great example – they’ve committed to reaching net zero by 2040, are rolling out zero-waste-to-landfill practices across their pubs and have invested heavily in energy monitoring technology. Their scale means they’ve been able to share best practice that smaller pubs like ours can adapt and learn from.

What advice would you give other pubs and bars wanting to start their sustainability journey?

Start small. There are plenty of quick wins that, over the course of a tenancy, add up to big savings. Don’t jump straight to the big-ticket projects – they can feel unachievable and might put you off before you’ve built momentum.

As sustainability takes centre stage in the hospitality industry, pubs are uniquely positioned to embrace the type of initiatives described here. By focusing on local sourcing, waste reduction, energy efficiency, community involvement, and the use of technology, pubs can create a more sustainable future that benefits both their business and the environment. As conscious consumerism continues to grow, pubs that prioritise sustainability will likely thrive, drawing in customers eager to enjoy a meal and a drink that reflects their values.

Interested in canned or kegged wine for your pub to save money, improve your
customer experience and reduce wastage? Get in touch! Sarah Loutfi, KAM

Pubs Bars and Restaurants – sarah@cannedwine.co