We recycle across every part of our business - from guest areas to kitchens to offices - ensuring as little as possible goes to landfill.

• We sort glass, card, paper, plastic, cans and foil, and since 2021 we’ve recycled all food waste too — cutting refuse collections by 50% and supporting guests with split recycling bins in every Dinton Hermit bedroom
• Behind the scenes, we recycle printer cartridges, collect dead batteries, and donate bubble wrap to PACE, ensuring materials are reused wherever possible
• All used cooking oil is collected by Olleco and turned into low‑carbon biodiesel, reducing emissions by up to 88% - with more than 8,000 litres recycled so far.
• Seasonal items and old materials get a second life too, from Christmas trees turned into garden mulch to furniture donated to the community

We’re reducing our environmental impact through smarter technology, renewable energy, biodiversity projects and thoughtful everyday choices.

• We’ve digitised staff training, rotas and order‑taking to cut paper use, added bee hotels, and joined Thatchers’ Community Orchard to plant apple trees that support local biodiversity
• Our venues utilise renewable electricity, with LED lighting, energy‑management targets, Eco Chill fridges, Grohe EcoJoy showers, and a switch from gas to electric heating to reduce consumption
• We reduce transport miles by bulk‑buying long‑life goods, and we grow a wide range of homegrown produce to cut food miles and waste while serving the freshest ingredients possible
• Upcycling is part of our culture - from recycled‑plastic picnic benches to a wildlife‑friendly dead hedge made from a fallen willow tree — and all menus are printed on FSC‑approved paper and recycled after use

We’re cutting waste at every stage - from plastic and paper to food and packaging - by choosing smarter, reusable and compostable alternatives.

• We’ve removed plastic straws and stirrers, switched to reusable glass jars, replaced foil‑wrapped butter with fresh cubes, and stock Two Farmers crisps, the UK’s first 100% compostable crisp brand
• Paper waste has dropped thanks to linen napkins, receipt‑free card machines, and digital business cards, while our chefs minimise food waste through careful prep, creative use of trimmings, and Midi Meals and Little Tummies dishes
• All food waste is separated and turned into fertiliser or animal feed, and each pub uses compost bins to support our kitchen gardens

We choose suppliers who share our values - prioritising British produce, ethical sourcing and strong traceability.

• We prioritise British, seasonal produce, refresh menus daily, and work closely with suppliers on provenance - from our exclusive Moogies brew, Fudgel, to locally sourced game and ales from Buckinghamshire breweries
• Our seafood is supplied by MSC‑certified Stickleback, our tea and coffee are Rainforest Alliance Certified, and we partner with local producers such as The Works for gelato‑style ice cream
• Across the business, we choose sustainable products wherever possible - including natural cleaning brands, compostable coffee bags, recycled soft furnishings and eco‑friendly laundry solutions

Moogies exists to support and strengthen local communities - from reviving pubs to championing local people, charities and culture.

• We invest in underperforming or closed pubs to turn them into thriving community hubs, making decisions that prioritise guests, staff and local needs rather than shareholders
• Our pubs host book clubs, charity quiz nights, summer busking sessions, local art displays and The Little BIGG Jazz Club, while also providing local employment.
• Our Moogies Giveback Scheme offers 10% off food and drink to key workers, saving over £7,500, and our dish‑donation scheme has raised £10,000+ for local charities
• We actively share our sustainability insights through BBF panels, Net Zero groups and university lectures, helping others on their sustainability journey

We’re committed to being a supportive, rewarding and inclusive employer - with development, recognition and wellbeing at the heart of our culture.

• We employ around 75 people, prioritise local recruitment, and have worked with Buckinghamshire College Group on apprenticeships and training
• Staff wellbeing is central: we host twice‑yearly parties, do Moogies Mixers for casual nights out as teams, run annual awards, and offer a Staff Discount Scheme that grows with length of service
• Sustainability is embedded in our culture, with a dedicated senior role leading the strategy and a Mindful Champion in each venue to help deliver our sustainability goals

We take a mindful approach to food, drink and guest safety - from ethical sourcing to dietary flexibility and high hygiene standards.

• All red meat is UK‑sourced and free‑range, from trusted local farms using reputable local abattoirs, with venison and game handled entirely on site
• Our menus include a wide range of vegan and vegetarian options, and our chefs happily adapt dishes - removing sauces, swapping sides or offering lighter portions
• We offer extensive no‑ and low‑alcohol drinks, vegan wines and low‑calorie options, and all dishes are clearly allergen‑labelled with chefs able to accommodate recipes wherever possible
• Across all venues, we maintain the highest hygiene standards to ensure guests can dine with confidence