Sustainability at Lincoln’s Inn

Sustainability and social responsibility matter to Lincoln’s Inn. By embedding them into our everyday operations, you can enjoy the outstanding event you expect with the peace of mind that you have made a responsible choice.

As a historic venue with Grade I and II listed buildings, we face certain challenges, but we take our environmental responsibilities seriously and work hard to offset our activities wherever possible. From responsible sourcing to waste reduction and local partnerships, we are committed to making thoughtful choices that reduce our impact – without compromising on quality.

Here are just a few of the ways we’re making a difference:

Catering & Events

• Entirely induction or electric equipment of the highest energy efficiency.
• The Kitchen Garden: our own kitchen garden provides home-grown produce for our Chefs.
• Responsible purchasing strategy for sustainable produce working with suppliers who adopt our green values.
• We source only British meat and poultry and can track them back to their origin.
• We grow our own mushrooms in our underground cellars from ground coffee beans.
• Our tea provider (Birchall) is the first tea company in the world to achieve the Carbon Neutral International Standard.
• We bake some of our bread in-house using British-milled organic flour.
• All our milk is British Red Tractor-certified.
• Our coffee comes from an organic and fairtrade Cooperative in Peru. For every bag of coffee sold, they contribute 10% of the profits to Project Waterfall, a charity dedicated to bringing clean water to coffee-growing communities across the world.
• We only use British-harvested 100% rapeseed oil in cooking. Waste oil is collected and repurposed for biofuel.
• Introduced healthier choices throughout our event menus to help you maintain a healthy balanced lifestyle.

Waste

• None of our waste goes into landfill. Recyclable materials get recycled and what cannot be recycled is baled up and used as refuse derived fuel’ and incinerated. In terms of yearly volume that is almost 20 million litres of waste or enough to fill eight Olympic sized swimming pools that is been saved from landfill.
• Our food waste is recycled in a Ridan Food Waste Composter. The compost is then used by our Garden team for the grounds.

The Estate

• Our building management systems (BMS) utilises natural daylight to reduce the amount of heating and cooling required, ensuring that we emit the right amount of energy at the right place and time.
• Our ground-source heat pump system beneath the Ashworth Centre provides a significant reduction in CO2 emissions, and we are proud to provide heating and cooling from this renewable energy source.
• LED energy-efficient lamp sources throughout our buildings, with daylight control and occupancy/absence detection in some spaces, ensure that we use lighting in the most efficient way possible.
• Planted new trees, plants, and meadow grass to promote biodiversity.
• All catering equipment has energy efficient fittings.

People

• We have partnered with local colleges to run an Apprenticeship program for those entering the industry.
• All staff are provided with reusable coffee eco cups, reducing the number of take-away cups.
• Formed the ‘Lincoln’s Inn Green Team’ to promote a greener future.
• Volunteer program for gardening to help harvest a larger range of foods.