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Osprey Management Group uses guidance and best practice from the Sustainable Restaurant Association, which is a non-profit organisation, helping food businesses to work towards sustainability.

It is the company’s aim to:

  • Minimise energy consumption
  • Have efficient waste management strategies
  • Promote efficient and sustainable purchasing


Our aspiration is to constantly reduce electricity, water and gas consumption, this is through a combination of technological and operational practices:

Employees receive training upon induction regarding the efficient use of utilities. This includes:

  • when to turn on and off equipment
  • efficient use of cooling, freezing and refrigeration systems.

Wherever possible energy-saving technologies are used; these include:

  • Sensor lighting
  • LED lighting wherever possible
  • Class (A) efficient, kitchen and bar equipment
  • Heineken “Smart Dispense” beer systems which reduce water and electricity use substantially
  • Using “smart” gas and electricity meters to monitor consumption
  • Annual efficiency audits to assess performance and establish areas of improvement


Waste is currently segregated as follows:

  • paper and card,
  • plastics/tins/glass,
  • cooking oil,
  • light bulbs
  • general waste

We are actively exploring the possibility of segregating food waste for anaerobic digestion.

We only use approved waste management companies. Presently all cooking oil is converted into biodiesel.


  • Plastic straws have now been replaced with 100% biodegradable straws
  • Plastic water and soft drinks bottles have been replaced with recyclable glass
  • Disposable coffee cups are discouraged where possible


  • The majority of our food products are purchased from Cumbrian based suppliers
  • We do not offer for sale any fish or seafood which is classified as ‘fish to avoid consuming’ as per the Marine Conservation Society
  • We only purchase free-range local eggs
  • The use of paper and printing is discouraged where possible