Sustainability is at the heart of what we do on a daily basis. Along with the Young Vic we have a genuine passion for promoting sustainable practices.

We work with First Mile for our recyclables and general waste, and Paper Round to compost our biodegradable waste. The waste is then taken to Biogen, where they use anaerobic digestion to convert it into biogas and liquid biofertiliser. Biogas generates renewable electricity whilst biofertiliser is spread onto farmland to help grow crops.

For the last two years no waste whatsoever has gone to landfill. Our plastic cups and straws are biodegradable and our friends at Green Man Packaging provide us with biodegradable – and very stylish – takeaway coffee cups.

We choose local, sustainable, organic and free range produce whenever possible. We are proud to offer high-welfare Kentish meat from Finclass Butchers, sustainably sourced seafood from Southbank Fresh Fish and excellent free-range eggs from the healthy hens of Clarence Court. We offer tasty, varied and colourful vegan and vegetarian options for people who wish to not have meat every meal. We are a member of the Sustainable Restaurant Association, who provide us with help and advice in how to continuously reduce our carbon footprint.

Through a joint effort, The Cut and the Young Vic won Most Sustainable Performing Arts Venue at the Julie’s Bicycle Creative Green Awards in April 2017. You can read about the Young Vic's sustainability commitment here.