When farming follows nature’s lead, the amount of carbon used to produce food naturally drops. We know plants take in CO2 and convert it to oxygen. We know microbes in healthy soil use – and store – carbon. And we know regenerative farms don’t need as much carbon-guzzling machinery, fertilisers and animal feeds. All this means our carbon footprint shrinks from the get-go.

But what does it mean in cold, hard numbers? We’re working on it. We don’t know the exact rate at which soil stores carbon, but our farmers are tracking it to get the data we need. For now, we know we’re tackling our carbon footprint head-on, right the way back to the fields. This isn’t a PR stunt and it’s not for social media ‘likes’. Everything we’re doing is about actively reducing carbon rather than offsetting it and shifting the problem elsewhere.


Yes, we’re a burger restaurant but we know eating less meat is the right thing to do for the planet (and for us). We’re not taking beef off the menu, but we are doing our bit to make sure that when you order a burger at Honest, the meat on your plate is the best it can be. Not just in the way it’s been prepared and cooked, but in the way it’s been reared and looked after too.

That means knowing the cows have been bred and raised thoughtfully, with care; that we’re not wasting any part of the animal; and that we’re paying the farmers properly and fairly.

This is all easy to write down, but for 40+ restaurants it’s hard. It means completely changing the way we order, pay for, work with and use our meat.


By the end of 2022, 12 Honest restaurants will be making burgers with beef from regenerative farms. And in two years, it’ll be on the menu in all our restaurants.

We can’t switch everything overnight because we’re starting from scratch, changing how we source and use our beef in every single restaurant. This takes longer than getting a certificate to say we’re sustainable, or buying recycled paper. It’s not easy, but we want to get it right.