Our Environmental Policy

The sushichef  is always looking to reduce it's carbon footprint and to recycle as much as possible.

 
We work with our ingredients suppliers and try to use as much organic and environmentally responsible fish and ingredients as we can. We are always looking for better ways to improve our work practices and those of our suppliers. Wherever possible, we always try to use local suppliers and businesses and most of our employees live locally to our premises.


95% of all our packaging and paper used in our business daily is recycled.


Our Chefs  will only use fish and seafood that comes from responsible fishermen where the fishing techniques or fish farming, are environmentally responsible, with out losing on quality.

We have never used blue fin tuna we only use environmentally friendly hand line caught yellow fin tuna.


The  farmed salmon we use comes from Loch Duart Scottish salmon and is RSPCA approved.

Our vans now use biodiesel  processed from cooking oil, This helps make the air fresher in central London and reduces our carbon emissions considerably and re-uses old cooking oil which would otherwise go to waste and landfill.