Poco is fully committed to consistent improvement in its mission to operate as sustainably as possible. Poco audits each element, from every single ingredient, staff manual, unit of energy consumption, to every kg of waste that is produced.
This year we have been focusing on deepening supplier relationships by hosting a Meet the Producer Series and getting involved with school programmes, such as the Bath Climate Summit.
The brunch and tapas menus evolve with the seasons and feature the whole animal and the whole vegetable, with a predominantly plant-led offering. Straws are no longer and other single-use plastics and coffee cups are being phased out entirely. The bar menu shares the same sourcing ethos and attention to minimising packaging as much as possible.
Every bag of rubbish is weighed and each month we share the data and targets with our team. This year we have been focusing on deepening our supplier relationships. We have been working with local suppliers for the last seven years since opening but decided this year to invite the producers and growers to Poco to present their business to our guests and talk about how they are contributing to a more sustainable food system. Our team visit a supplier every 3 months or so and we have a supplier come to visit us every other staff meeting. One of our main aims was to get our hands in the soil and pick the ingredients ourselves that we put on the menu to get the team connected to the providence of the food.

For the remaining months of 2018 we will be following the lead from Boston Tea Party and work towards eradicating single-use coffee cups. Throughout the process we are hoping to influence other businesses in our local area to do the same.

PHONE 0117 923 2233
Awards 2016 - English Food Made Good Champion (Poco, Broadway Market, London)


Celebrate Local and Seasonal

We use 100% British meat

We change the menu with the seasons

We source food from at least one local farmer, fisherman, or producer

We promote local, seasonal produce on the menu

We know the provenance of 100% of our ingredients

Serve More Veg and Better Meat

We offer meat in reduced portion sizes (if over 85g)

We offer at least one vegan dish a day

At least half our menu is vegetarian

We don’t serve eggs from caged hens

Source Fish Responsibly

We never serve endangered species (IUCN Red List)

We only serve MCS green rated fish

We serve a diversity of species (beyond Tuna, Cod, Haddock, Salmon & Prawns)

We change fish options on the menu to avoid spawning season

We tell diners about fish sustainability on the menu

Support Global Farmers

We work with coffee, tea, chocolate and/or sugar suppliers who have transparent direct trade agreements

We only buy certified fairly traded tea, coffee, sugar, and/or chocolate

We only buy responsibly sourced soy

We only use responsibly sourced palm oil

We buy produce in a way that ensures workers rights, labour and environmental stewardship in our supply chain


Treat Staff Fairly

We provide all staff with at least one free meal per shift

We ensure equal pay for equal roles

We have a known grievance policy and system for feedback and complaints that is accessible to all staff

We don’t have staff working unpaid overtime

We pass on all customer tips and service equally to all staff

Support the Community

We donate staff time or space on site or money to those who need it

We collect money for charity with our diners

Feed People Well

We serve at least two portions of vegetables with all children's meals

We do not serve endless refills on sugary drinks

We cater to different dietary needs

No main courses on our menu are more than 50% of your recommended daily intake of calories, fat, sugar or salt


We Value Natural Resources

We buy 100% green energy

We only use LED lights

We train staff on reducing energy and water

WWe monitor and reduce our energy and water consumption

We Reduce Reuse Recycle

We don't use plastic straws, cutlery, stirrers or sachets

We recycle glass, plastic and paper/card

We only use plastic items that are 100% reusable or compostable

We buy from suppliers who minimise single use plastic packaging

We Waste No Food

We measure food waste and set reduction targets

We use preservation methods like fermentation and pickling to reduce food waste

We donate surplus food

We separate food waste, and ensure it is disposed of as AD or composting

We offer leftovers to go