Ecology

This is a team effort; we all need to do our bit to reduce energy consumption and wastage.

We’re five minutes three London Underground Stations and encourage our team and our attendees to travel via public transport or on foot.

Our catering suppliers have received the highest possible rating from Sustainable Restaurant Association (SRA). Nearly three quarters of their menu is vegetarian; meat and poultry is free-range, fish is sustainably sourced. Zero food waste goes to landfill. We serve hot beverages in sustainable cups and our tea and our coffee beans are sustainably sourced.

We serve still and sparkling water in jugs, with zero packaging waste. To avoid unnecessary waste, we provide flipcharts, pens and, pads only on request, and our pens and pads are made of recycled material.

Many of our meeting rooms have natural daylight. Where artificial light is needed, we use LED lights with cut-out sensors. Every single room has an individual control panel for the heating system so that we can switch it on only when and where is needed.

We take this stuff seriously, while adhering to the constraints of a listed building.

Our building is inclusive and has a lift, to all floors and step-free access to all meeting rooms, accessible toilets, a hearing-impaired loop system and dimmable lights.