Yurt Lush standards for operating sustainably

Yurt Lush champions a sustainable approach to the way we operate, committing to constantly improving how we work and reducing our impact regionally and globally. We built our business with a ‘field to fork’ ethos, aiming to work directly with local producers and suppliers as much as possible to reduce supply chains and cut out the middle man.

Beyond supporting local food systems, we aim to consistently review our overall operations. We want to ensure we’re acting consciously and making changes where we can to make a positive contribution to the catering industry.

We have laid out our standards below, split into three areas: sourcing, operations and community. These will be reviewed annually to measure our success and where we might be able to improve.


1. All eggs should be free range and sourced within 35 miles

2. All meat and fish should be traceable – if unsure you must ask the supplier

3. Our supply chain should always favour local and seasonal produce wherever possible

4. At least 50% of meat should come from farms within a 100 mile radius

5. All pork and poultry should be free-range as a baseline and organic where possible

6. All beef and lamb should be pasture reared and organic where possible

7. All milk should be organic and sourced within 30 miles

8. All cheese should be from UK farms, with 10% sourced from local farms within 20 miles

9. Never use fish on the Marine Conservation Society ‘Fish to Avoid’ list

10. Fruit and vegetables must be sourced from the UK wherever possible and any fresh produce being imported must be European and shipped rather than air freighted where available

11. Bread and cake products should be sourced from local producers


1. Coffee should be of single source origin and use a direct trade or Fairtrade model

2. Decaffeinated coffee should be organic

3. Milk alternatives should be organic

4. Drinking chocolate should be Fairtrade

5. Black, green and herbal teas should be organic and Fairtrade

6. The wine list should include at least one organic or English wine

7. 25% of our soft drinks should be locally sourced

8. Sugar should be Fairtrade and sourcing should favour beet and UK produce where possible disposables


1. Recycled versions of paper products and packaging should be ordered where available

2. All disposables sourced should be compostable, including straws

3. Low impact or ecological cleaning products should be sourced operations waste


1. All waste must be appropriately separated into food waste, mixed recycling and glass. General waste must only be used for items that cannot be recycled

2. Waste items should be upcycled / used creatively where possible. For example, catering tins can be used for herb planters and wine coolers

3. Waste volumes must be monitored quarterly and any increases addressed

4. Customers are encouraged to take home their leftovers to reduce plate waste

5. Customers are encouraged to take home our coffee grounds

6. Customers must be offered a discount on hot drink purchases if they bring a reusable cup with them

7. The venue must be ‘zero landfill’ with all general waste going to RDF facility energy


1. The venue must be on a green energy tariff from a local provider

2. Sinks must not be filled past the maximum fill line during prep and wash up and water must not be run continuously

3. Gas burners must not be on between use

4. Use of electric must be monitored daily so there is nothing in use unnecessarily


1. All our staff are given contracts

2. We commit to minimum number of regular weekly hours for all staff

3. All staff are paid the same starting wage regardless of their age

4. All tips are distributed evenly between the Front of House and Back of House staff, based on their hours

5. We recognise the contribution of our staff members through an ‘Employee of the Month’ scheme local community


1. Accept the Bristol Pound local currency to support the local economy

2. Designate at least one charity partner annually with an aspiration of raising £200-500 in funds through promotions in house

3. We offer our venue to community groups for use without charge to support networking / community action targets


Remove palm oil from the supply chain by 2020

Make the menu 75% vegetarian / 25% meat based by December 2018

Increase % of organic meat on the menu to 40% by 2020

We aim to use less popular cuts of meat to support ‘nose to tail’ dining


Reduce overall electric usage by 10% by 2020


Reduce food waste by 10% by December 2018

Reduce general waste by 20% by December 2018

Reduce supplier packaging by 10% by December 2018


Increase funds raised annually for charity partners to a minimum of £1000 by 2020


The SRA comes to Root to #FlipTheMenu

Fancy flipping the menu?

Join us on Tuesday 22nd August 2017 for a chance to join the vital conversation about what we put on our plates - in particular the proportion of veg and meat.

To support our August campaign for restaurants to serve ‘More Veg & Better Meat’, Josh Eggleton, Rob Howell and the team at Eat Drink Bristol Fashion will be flipping the menu upside down by offering their new menu at Root which includes ten main veg dishes with five optional meat and fish sides. Blazing the trail for sustainable eating, the transformation will ultimately reduce the environmental impact of meat production, support animal welfare and encourage diners to consider the health benefits of eating less meat as well as provide them with truly vegelicious dishes. You can expect:


Roasted garlic, Salted Tomatoes


Roasted cauliflower, walnuts, smoked rapeseed

Strode Valley leaves




Peas and corn

Broad beans,cabbage,ewes curd

Late Summer fruits


Josh will be there to share the thinking behind Root and as a self-confessed vegetable lover, to provide some inspiring tips and tricks for making them the stars of the plate. SRA CEO Andrew Stephen will also be on hand to impart some of the other trade secrets we’ve learned from chefs ploughing a plant-based furrow through their menus with stunning results.

Don’t delay, buy your tickets here for just £20! For more details about how to support our More Veg & Better Meat campaign, visit our website and discover how you can #FlipTheMenu.

We hope to see you there!

INTERVIEW - Amelia Twine, EDBF Director and SRA Board Member

What is the Sustainable Restaurant Association?

The SRA is a membership organisation that rates restaurants on how sustainable their operations are basing their rating on three 'pillars' - sourcing, environment and society.

How did you become a board member?

As part of our 2013 and 2015 Queen Square festivals we held two Sustainable Food Summits at Eat Drink Bristol Fashion which quite simply explored how to make the restaurant industry in Bristol more sustainable. Following these events I was invited to become an SRA board member in 2016.

How is Eat Drink Bristol Fashion involved with the SRA?

We're delighted to say that Yurt Lush, our restaurant and cafe has the highest SRA rating - a three star rating which means Yurt Lush has achieved some of the highest standards in 14 key areas which include using fairtrade Local & Seasonal produce, sourcing Ethical Meat & Dairy, supporting ethical farmers, serving Sustainable Fish, Treating People Fairly, offering balanced menu options, marketing responsibly, saving water, reducing food waste and using energy efficiently

How does your company ethos align with SRA's onjectives?

Our company was christened with a strong 'field to fork' ethos - where we initially aimed to work with local producers and suppliers as much as possible when designing our menus. This grew into aspiring to achieve greater sustainability in other areas of our sourcing and operations. In wanting to promote our efforts and be transparent about our sustainability journey we wanted to achieve SRA rating to increase the visibility of what we were doing, giving customers an immediately recognisable stamp of good practice. 

How are Bristol restaurants fareing?

Outside of London, Bristol is one of the most SRA restaurant populated cities. We have some really strong contenders - Friska, Poco, Bordeaux Quay, the Canteen and Boston Tea Party are all rated along with others. This ties in with the overall 'movement' in Bristol - there are many groups that are vocal in their support of change in national and global food systems. 

Aims for the future?

We want to maintain a strong trajectory, continuing to open new venues whose menus are built with a sustainable foundation and strong ethical conscience.