All of the waste that comes from the bins in our restaurants and theatres is either recycled or turned into energy.
None of the rubbish generated by our day-to-day activities goes to landfill, and waste accounts for less than 1% of our carbon footprint. However, it is estimated that we produce around 500 tonnes of waste a year and recognise the importance of reducing this. For the first time, in 2021 we started capturing real waste weight data for all our sites. This will enable us to monitor and better manage our waste production and disposal.
We separate out most of our recycling at source, so we can be confident that anything we can recycle, we do recycle. Any non-food waste that can’t be reused or recycled is used to generate electricity at a nearby Energy from Waste plant, which helps to power the local area.
All our food waste is either converted into energy and used locally or turned into nutrient-rich fertiliser by a nearby facility. This fertiliser is used in local gardening and agriculture. Garden waste is composted onsite.
We use Vegware's plant-based compostable food service packaging for items like cups and wooden cutlery, and our cooking oil is sent to be used to create high quality biofuels for transport.
We also donate leftover costume fabrics and make some of our costumes available for hire, so that the pieces get a second life after their time on stage.
We are always looking for new ways to reuse or recycle materials; for example, green waste from our gardens is composted onsite and timber from our scenic workshop is reused or recycled by The Wood Shack.
WORKING WITH OUR COMMUNITY
We have been working with local community group Rubbish Friends to support our sustainable production of The Tempest, through collecting local litter for use in the making of set, props, and costumes. Rubbish Friends volunteers organise regular litter picks to keep Stratford-upon-Avon a pleasant and tidy place to live and work.
Through this partnership, a map of all the recycling points in Stratford-upon-Avon was created: