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sustainability + environment

at wagamama, kaizen is at the heart of everything we do. every day in simple ways, we strive to be better than the day before

sustainability + environment

at wagamama, kaizen is at the heart of everything we do. every day in simple ways, we strive to be better than the day before

a word from jane, our CEO

I love working at wagamama. I'm surrounded by people who share my passion for a positive and sustainable relationship with the environment. I've been a Friends of the Earth member for 32 years and as a business we've been working hard on becoming greener. we've made good progress over the last few years, including the switch to free range eggs (inspired by my lovely, happy rescue hens from the British Hen Welfare Trust), but our work isn't done yet. take my word... there's more good stuff to come

wagamama ceo jane with free range hens
wagamama free range egg ramen

happy eggs

the humble egg is a staple of japanese cuisine. from soba noodles, to tea stained eggs, fried eggs, and japanese mayo. currently 99% of all eggs served at wagamama are free range. as for the last percent? we are working with our suppliers to ensure that all of our eggs, in whatever form, will be free-range as soon as we can.

green energy

to serve up bowl after bowl of steaming noodles across our restaurants, requires a lot of energy. that's not just energy from our amazing teams, but energy by way of electricity. which is why we're proud to tell you that all of our restaurants are powered by renewable green electricity. spreading positivity from bowl to soul

wagamama kitchen steaming vegetables
tpo shot of food preparation; peppers & onions

watch your waste

as a responsible food business we take food waste very seriously. it is a pressing global issue and we all must play our part. at wagamama we do that by turning our leftovers into power! waste food in our restaurants gets carted away and put into an anaerobic digester (yes, really), it does its thing, turbines are turned + energy is produced. so far we've saved over 50 tonnes of food going to waste, creating a sustainable source of energy in the process + importantly not filling up landfill. win-win. we love it.

the last straw

the disposal of single-use plastic is causing major, long term damage to our precious planet so we’re asking you to turn your slurp into a sip. our teams will no longer be serving drinks with straws with the exception of fresh juices, which by earth day this year will be served with biodegradable paper straws. so you can order a clean green with the assurance you won’t end up with a green moustache while knowing you’re making a greener choice

soft drinks | wagamama
chefs in a wagamama kitchen

SRA and proud

we are members of the sustainable restaurant association; an important organisation focused on 3 key areas of sourcing, society and environment. we are on an exciting journey towards becoming a more and more sustainable business, and we’re proud of what we have achieved so far. but, with the expert help and support of the sra the road ahead is getting greener by the day.

help us grow

if you'd like to get involved and help us develop an even more ecologically sensitive organisation, then we'd love to hear your thoughts and ideas.



contact us here

wagamama fresh ingredients arranged into a nature scene