Our Codes of Conduct
At Wild Shropshire, we believe that the foundation of great food lies in respect - for people, the environment, and the community.
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Our Codes of Conduct reflect this commitment by establishing clear principles that guide how we work with our suppliers, partners, and employees. These standards ensure that everyone involved in our operations shares our dedication to ethical practices, sustainability, and transparency.
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By holding ourselves and our partners accountable to these values, we not only support fair and responsible practices but also contribute to a more sustainable and socially responsible food system. This is central to who we are and how we approach everything from sourcing local ingredients to creating a welcoming, inclusive atmosphere in our restaurant.
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At Wild Shropshire, our codes aren't just rules - they are the embodiment of our promise to make a positive impact on both our local and global community.
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This code of conduct outlines the principles and standards we require from all suppliers and business partners.
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This policy outlines how we ensure sustainability is embedded into every aspect of our food sourcing, from growing produce ourselves to partnering with suppliers who share our commitment to the environment.
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We prioritise fresh, seasonal produce from independent farmers and fishers, ensuring our ingredients are of the highest quality while supporting local, sustainable agriculture.
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The agreement outlines the terms and conditions governing the provision of goods and services to Wild Shropshire Restaurant.
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We’re committed to cultivating a positive environment for our team. We recognise that a large part of this environment needs to be rooted in the standards that we hold ourselves to.
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This strategy outlines the actions Wild Shropshire Restaurant will take to build stronger local relationships, promote civic responsibility, and give back to the community.
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This policy exists as our Modern Slavery Policy, and sits alongside our Health & Safety Policy and our Procurement Policy, which covers human rights in the supply chain - Human Rights Policy
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To minimise our environmental impact, we will implement comprehensive strategies to reduce greenhouse gas emissions, manage energy and water usage, and prevent pollution.
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This strategy merges our existing sustainable practices with new initiatives to ensure the reduction, reuse, redistribution, and recycling of food and materials, both in the kitchen and across our operations.
Zero Waste Policy
The Wild Shropshire Zero Waste Policy is a goal to divert as much waste as possible from landfill using a "whole system" approach to evaluate and manage the flow of resources and waste created by the restaurant. The policy will look at each type of waste generated by the restaurant and detail ways in which this waste is managed, with an initial target of 90% of waste being eliminated from landfill, and ultimately aiming at 100%.
Bottles & Cans
Glass and cans are unavoidable waste products of a restaurant. These will simply be recycled at a local recycling facility.
Food Waste
All food waste will be sent to the Wild Shropshire Farm. Using the Bokashi composting system this can also include meat and dairy products (except milk). Animal bones cannot be composted in this way, but these will be heat treated and ground down to make bone fertiliser for the farm.
Candles
Each table in the restaurant has a candle. When the candles have come to the end of their useful life, the wax from the candle ends will be melted down and recycled into new candles.
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Cardboard
It is inevitable that a certain amount of cardboard will be received by the restaurant from suppliers. Cardboard should be separated and given to the Wild Shropshire Farm. Some of this will be used as weed barriers on their “no-dig” vegetable bed system, some may be composted, and the rest will be recycled using the local recycling facilities.
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Serviettes & Hand Towels
Serviettes and hand towels will be made of cloth and therefore washed rather than being thrown away.
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Eliminating Avoidable Plastics
Where possible, alternative sources of plastics should be used, such as biodegradable clingfilm and bin-bags. If plastics are being supplied as packaging by external suppliers, this should be investigated to see whether these unnecessary plastics can be eliminated at source.
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Waste Monitoring
It will be the responsibility of the member of staff appointed to be waste manager to monitor what waste is and is not being recycled. Where waste is not being eliminated from landfill, alternatives will be explored to see whether this can be eliminated by alternative means of supply or use of products. If specific examples are found, they will be added to this policy.
