Our Product Promise
From how our ingredients are sourced, to how menus are developed and waste is managed in our pubs, we are focused on making better product choices that support our Net Zero ambitions, meet evolving regulatory expectations and deliver great quality for our guests.
Our Product Promise is to serve food and drink that guests can enjoy with confidence - responsibly sourced, thoughtfully prepared and designed to reduce waste and environmental impact.
Priorities and Targets
Our Product Pillar focuses on three priorities: Responsible Sourcing, Sustainable Menu Development, and Waste Reduction. Together, these help ensure our products are safe, ethical and sustainable, from field to fork.
Our targets include:
- 50% reduction in food waste by 2030
- All our pubs to have 5* EHO score
- To enhance the authentication of our supply base against our charters and policies
- To grow the number of suppliers sharing data with us on SEDEX
- To provide guests with access to information and products that meets their lifestyle and dietary preferences
Here’s where we are making progress on our Product initiatives...
74%
of the way towards achieving our 2030 target of reducing food waste by 50%
95% of our pubs
achieved 5* EHO in FY2025
Over 18,000
plant-based meals sold each week
Responsible Sourcing
Raising standards across our supply chain
We work closely with our suppliers to ensure our food and drink is sourced responsibly and in line with evolving legislation and industry standards. Our Food Supplier Charter is reviewed annually, strengthening expectations around traceability, animal welfare and environmental impact.
We are also enhancing supplier data collection to better understand risks linked to deforestation and land use change, and to support our commitment to transition away from deforestation‑linked commodities. This approach helps build transparency across our supply chain while supporting long‑term sustainability.
Reducing Food Waste
Preventing waste before it happens
Reducing waste is central to both environmental responsibility and operational efficiency. Across our pubs and supply chain, we are taking practical steps to prevent food waste before it occurs.
This includes better management of residual stock during menu changes, reviewing dish configurations to reduce waste, and working closely with suppliers to maximise efficiencies.
Together, these actions help cut unnecessary waste and support our wider sustainability targets.
Sustainable Menu Development
Designing menus with impact in mind
Sustainability is increasingly embedded into how we develop our menus. By integrating carbon footprint analysis into menu development, we can identify higher‑impact ingredients and recipes, helping inform future choices and align with our Science Based Targets ambitions.
This work supports the creation of menus that balance quality, value and environmental impact - ensuring guests continue to enjoy great food while we reduce emissions associated with what we serve.
Our Impact
Partnering with Responsible Suppliers
Taking responsibility for the impact we have on the food supply chain is not something we can do alone, and thankfully it is also a view our suppliers share.
Reducing food waste
Reducing food waste remains a priority in our sustainability strategy, and in 2025 we made significant strides through a combination of strategic partnerships, operational innovation, and data-driven decision-making.
Marston’s Food Supplier Charter
Our guests have a right to expect a high level of diligence in the sourcing of goods, products and services. Our Charter sets out our expectations on the quality of product, traceability of ingredients, ethical approach, sustainable sourcing and associated labour practices.
Fancy another?
Partnering with Responsible Suppliers
Taking responsibility for the impact we have on the food supply chain is not something we can do alone, and thankfully it is also a view our suppliers share.
We partner with like-minded suppliers and a good example of this in practice is the six-year relationship we have had with Fresh Direct. Fresh Direct supply 100% of the fresh produce needed for our menus and they have sustainability embedded in their business, by promoting sustainable farming practices to help avoid land degradation, preserve water sources and foster biodiversity. Fresh Direct has targets to reduce Scope 1 & 2 emissions by 27.5% by 2030 which will help support our work in reducing our Scope 3 emissions.
Reducing food waste
Reducing food waste remains a priority in our sustainability strategy, and in 2025 we made significant strides through a combination of strategic partnerships, operational innovation, and data-driven decision-making.
Our 3-year partnership with Too Good To Go (TGTG) has supported us in reducing food waste across our carvery sites by enabling guests to purchase surplus meals at a reduced price through its app, ensuring good food is enjoyed rather than thrown away. In 2025 alone, this collaboration prevented over 43,000 meals from going to waste.
Marston’s Food Supplier Charter
Our guests have a right to expect a high level of diligence in the sourcing of goods, products and services. Our Charter sets out our expectations on the quality of product, traceability of ingredients, ethical approach, sustainable sourcing and associated labour practices. The Charter conveys our expectations for suppliers to reduce their own environmental impact by minimising unnecessary packaging and choosing recyclable materials, wherever possible.