July 11

5 things about the Eco-dining initiative at Canary Wharf to tackle food waste



– Canary Wharf restaurants introduce new sustainable menu items made from food that would have otherwise gone to waste – 

– Hawksmoor, Humble Grape, Pergola, Gaucho and Caravan amongst participating restaurants – 

Canary Wharf has announced the launch of eco-dining initiative Conscious Cuisine, a unique project in collaboration with a number of restaurants on the Estate that will see them offering innovative new dishes made from food that would otherwise have gone to waste.   

Launching on Monday 11th July, Conscious Cuisine will see Hawksmoor, Humble Grape, Gaucho, Caravan and Pergola introduce the new dishes and drinks to their menu for a month, each with sustainability at its heart.  

The project aims to drive awareness around food waste and sustainability, with new sustainable menu items from dishes that are made from otherwise wasted food to carbon-neutral plates and thoughtfully mixed cocktails that give back to the environment. 

Conscious Cuisine forms part of Canary Wharf’s ongoing investment in sustainability in which visitors are encouragedto live, eat and shop locally through sustainable retail choices, refillable water stations, transport links, extensive green spaces and plastic-free lunch spots.  

Most recently, Canary Wharf has also announced its partnership with the Eden Project, acting as the project’s London base to tackle biodiversity challenges in urban environments. Canary Wharf is a 24/7 city where people can work, live and thrive and enjoy all the benefits; great transport links, access to green spaces and waterside living; and a huge range of activities and amenities.  


Humble Grape 

Enjoy dishes made entirely from food that would have otherwise gone to waste 

Canary Wharf’s waterfront wine bar Humble Grape is a one-stop-shop for sunset dates or catching up with friends, offering a relaxed atmosphere and a range of over 400 artisan wines. For Conscious Cuisine, Humble Grape will be offering three unique dishes made entirely from excess food items. 

Root Vegetable Bhaji with Herb Sauce 

Whether it’s vegetable peelings, trimmings or seeds, nothing gets thrown away when making this incredible dish. Even the sauce it’s served with is made from leaves and stems. 

Pork Croquette and Tomato Aioli 

Nothing goes to waste in thisflavourfuldish where often underused meat from a pig’s head is braised until tender, fried and served with an aioli made of tomato pulp and eggs. 

Tempura Cod Tongue, Cauliflower Leaf Kimchi
Cod tongue is a delicacy in Norway and yet mostly goes to waste in the UK. Here they are battered and transformed into a crunchy tempura, served with kimchi made of cauliflower’s green leaves that often go ignored.  


Learn new ways of utilising less popular food elements 

Located in the heart of Canary Wharf, Caravan brings all day dining to this bustling neighbourhood with their terrazzo, a dining and bar space that is stripped back and sun-drenched. From 11th July, Caravan will be offering a dish inspired by one of their most popular items. 

Cauliflower and Shiitake Potstickers  

Potstickers and dumplings similar to Japanese gyoza, and these are inspired by the ingredients of one of Caravan’s bestselling dishes: spiced cauliflower, harissa, tahini, pomegranate and curry leaves. At the heart of this dish are cauliflower stalks, a part of the vegetable that would normally go to waste. 


Discover the sustainable story behind a classic 

Hawksmoor is one of Canary Wharf’s latest openings: it is housed in an eco-friendly floating pavilion in Wood Wharf, made from sustainably sourced timber decking and aluminium extracted from hydro sources. The fully floating pavilion features a green roof planted with wildflowers and grasses, to encourage visits from insects and bees. The main restaurant at dock-level is joined by a 120-seat waterside bar, The Lowback. For those looking to dine sustainably, Hawksmoor chefs will be offering a dish that was initially created for the staff, the Potted Beef. 

Potted Beef  

Made from trimmings of beef that would usually get discarded, this food-waste friendly dish is served with Yorkshire Puddings that can be taken from Sunday Roast leftovers. 


Drink sustainable spirits while helping the Planet  

Located in the enchanting Crossrail Place Roof Garden, Pergola on the Wharf offers a botanical escape with streaming sunlight from floor to ceiling windows, with tables surrounded by real flowers, ferns and vines. Visitors after a refreshment can enjoy Tree Planter Cocktails while also doing some good for the planet. 

Tree Planter Cocktails 

Until 14th August, guests will be able to order Tree Planter Cocktails: this unique concept means that Pergola will plant a tree in partnership with Sapling Spirits for every cocktail that they sell. Sapling Spirits are fermented using Wildfarmed regenerative organic wheat, which helps create a healthier, living soil, while capturing CO2 and increasing biodiversity. Their cocktail selection includes Sapling Sour (Sapling Vodka, Matcha, Apple, Hone, Lemon & Miracle Foamer) and Sapling Negroni (Sapling Gin, Campari & Discarded Vermouth). 



Rediscover familiar tastes with sustainable ingredients 

Located on the bank of the River Thames, Gaucho Canary Wharf boasts spectacular river views from its panoramic restaurant area and leafy, continental terrace. Their Conscious Cuisine selection includes one cocktail and two dishes, promoting a sustainable steak movement. 

Flor del Mundo 

To reduce the carbon emissions embedded in growing and importing lemons, and the food waste arising from squeezing the lemons, we have developed a substitute for lemon juice using food grade natural acids. Alongside this, The Botanist Gin donates £1 from every cocktail sold to our charity partners ‘Not For Sale’, who we help to launch community reforestation projects that help remove at-risk individuals from the dangers of modern-slavery. 


Crate to Plate Salad (Buttered lettuce on menu) 

Crate to Plate grow salad, herbs, and leafy greens hydroponically and aeroponically, in disused spaces across London. These methods use 96% less water than traditional soil farming and is done within 3 miles (800 yards for the lettuce) of our sites. As well as being grown locally, the produce is delivered by electric vans or bikes. Crate to Plate have a zero single-use plastic policy and have recently launched a zero-waste packaging solution. 

Colita de Lomo 

One of our best-selling signature Aberdeen Angus steaks from Argentina, grilled to perfection by our grillers! 

We are undertaking a pioneering project to improve the sustainability of our beef and have calculated the carbon footprint of our beef, all the way from the farms in Argentina, to our restaurants in the UK. With this information, we have invested in offsetting projects with our charity partners ‘Not For Sale’, and are continuing to work with the whole supply chain to introduce changes to reduce greenhouse gas emissions.