Sustainability
‘Look to the past in order to see the future’
Agrichef Maurizio is passionate about creating delicious food in the most sustainable and sympathetic way, to help protect our planet. From sourcing local ingredients (over 80%), to running an eco-efficient kitchen. All products are 100% traceable and sourced in Lancashire, or from small, dedicated producers in Italy.
Sustainable practices include:
- Recycling/reusing/repurposing of packaging (plastic/glass/metal) and food waste
- Recycling of surplus cooking oil through www.ReFood.co.uk’
- Use of solar panels to warm the water for the dishwasher and washing-up area
- Low energy LED lighting
- Eco-friendly fryers
- All laundry is air-dried
- Where possible, furniture is sourced second-hand and upcycled
Producers & Ingredients
Working with suppliers whose ethos aligns with his own; those who produce ingredients using natural farming methods, free from chemicals and pesticides and the highest standards of animal welfare.
Repurpose & Recycle
Nothing goes to waste, ordering only ingredients needed. Any surplus food ingredients (skins, stems, seeds, leaves, bones etc.) and cooking oil are recycled through the company Refood; ensuring all food waste is converted to gas and channelled back into the National Grid and converted into fertiliser.
Through these actions, the environmental impact of La Locanda’s waste has been cut by 85%.
A Vision for the Future
- Solar panels and battery installation (solar energy-storage system) to reduce the electricity consumption of the restaurant up to 70-80%.
- A restaurant extension to create an industry-leading cookery school and carbon neutral, multifunctional space, using state-of-art technology.
- A roof garden to grow heritage vegetables, herbs, salads, fruit and seeds. In collaboration with the University of Central Lancashire MACAW.
