We're incredibly excited to announce our new partnership with Wahaca!
Founded in 2006 by Thomasina Miers, winner of Masterchef, Wahaca now have 14 sites across the UK.
Known for bringing authentic Mexican street food to the UK, Wahaca are also leaders in sustainability. That's why we've been working with them for over 2 years to solve their 'beef challenge'.
Beef was the biggest carbon emitter on their menu, leading them to reduce the number of dishes down. They now only serve one dish - the Beef Gringa Taco.
We tore up the rulebook and looked at what cuts of beef could be slow-cooked in their 4 hour recipe for a taco. It was critical that we could use as many different cuts as possible. Why? The more of an animal that was used, the fewer animals were needed and the easier it was to get direct traceability back to farms.
Many trials ensued, at the butcher and in the kitchen until finally we nailed it. Roughly 70kg of beef per animal, which reduces the number of animals they need a week to below 15.
We were then able to source these animals from our certified Grassroots Regenerative farms, with very low audited carbon footprints.
Et voilá, a low carbon beef dish was born. 43% lower than their benchmark beef value, to be precise. For a company that voluntarily off-sets their carbon, to become carbon neutral, that's not to be dismissed.
And needless to say, the beef is also a step-up in quality, coming from our Angus and Hereford prime cattle regenerative systems.
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