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Mexican-inspired restaurant chain Wahaca has taken the next step forward on its sustainability journey by bringing regenerative British beef to its menu.
The move, follows Wahaca removing its steak dishes in 2023 due to their high carbon impact, has seen the number of cows the beef comes from dramatically reduce from 420 per week to just 10, and is forecast to cut greenhouse gas emissions from its beef by almost 60%.*
With over half of Wahaca’s menu now being made up of meat-free options, the shift to regenerative beef further reduces the environmental impact of dishes that are not just planet-friendly but, as shown by the unanimous results of blind tastings, taste much better too. And as well as requiring far fewer animals to create the dishes on its menu, by utilising the full carcass, the move also means that Wahaca’s carbon emissions will be radically reduced – with its regenerative beef being 42.3% lower in emissions than EU beef emissions.**
Taking steak off its menu and moving to regenerative beef are key factors in massively reducing the carbon impact of Wahaca’s menu and the business overall. Beef emissions are forecast to reduce by 59.3% vs 2022***, representing a 9% reduction in total company emissions****. This reduction in beef emissions is equivalent to taking 571 cars off the road for a year.*****
Sourced in partnership with regenerative farming collective Grassroots and their wholesaler The Ethical Butcher, Wahaca’s beef is reared to the highest standard, with cows spending the majority of the year (over 300 days) outdoors and fed on a natural diet of grass. Grassroots’ farming methods focus on working in harmony with nature, aiming to increase soil health, biodiversity, water and air quality – with changes monitored annually to drive continuous year on year improvements.
Wahaca co-founder Thomasina Miers commented “We’ve always strived to make sure Wahaca customers can choose from an enticing array of delicious vegetarian dishes, but we knew we could do better when it came to our beef. While the journey towards finding the best regenerative beef was long and challenging, it has been well worth the effort – our new tacos are insanely delicious, and the beef comes from farms that are working in harmony with nature rather than against. It’s a double win for us and our customers, and yet again we are showing how you can eat delicious food and feel amazing about it at the same time.”
What’s special about Wahaca’s regenerative beef?
The farms Wahaca has partnered with work in harmony with nature, benefiting living creatures, including insects, mammals and birds, supporting the soil, air and water quality, returning them to a natural and healthy state.
The cows are grass-fed and spend over 300 days outside each year here in the UK.
Wahaca knows the farmers and farms where its British beef comes from.
The farms are audited (by an independent third party) every year, working towards continuous improvement in: water quality, air quality, soil health and biodiversity (soil, plants, insects, and mammals).
Moving to regenerative beef plays a central part in reducing the carbon impact of Wahaca’s menu and its wider business. It is forecast to reduce Wahaca’s beef-related greenhouse gas emissions by almost 60%1 over a three year period. Changing how Wahaca sources and serves beef is expected to reduce total company emissions by 9%****.
Footnotes:
* Forecast reductions of 59.3% based on FY22 baseline and FY24 volumes
**Compared to an EU raw beef value from the Agribalyse (2023) database. Grassroots beef emissions were third party verified by My Emissions
***Based on FY22 volumes and forecasts FY24 volumes applying Grassroots emissions factors.
****Based on FY22 baseline, and forecasting impact of Grassroots emissions factors on FY24 volumes.
*****Based on comparison of 1.39 tonnes of co2e per car per year against Wahaca’s forecast beef emissions reductions of 795 tonnes of co2e