Case study: reduce waste, redroaster cafes brighton

Our Sustainability Change: move to pergals for milk delivery to reduce waste

Each week Redroaster would produce 3 wheelie bins of plastic waste from milk containers. By moving to pergals that went down to 1 wheelie bin.

Until we asked the question, we didn’t know they [Northiam dairy] had milk in a bigger quantity, in a box.” – Diana, founder, Redroaster

Milk Plastics

Redroaster use about 100 litres of dairy milk across 3 sites. Milk was being delivered in plastic bottles which created 3 wheelie bins a week of plastic  waste.

What is a Pergal

  • A pergal is a bag-in-box of milk. Each ones replaces 13 plastic bottles. 
  • You can use a pergal machine but that is an additional cost and Redroaster use clamps and refillable jugs.

About Redroaster

  • Three venues: Lucky Beach, St Jame’s Street, Dome.
  • Combined capacity of 300 covers
  • first venue opened 25 years ago

The impact we have as one restaurant is very small, but there are hundreds of restaurants in Brighton. Imagine if we all started using pergals and reducing the use of milk bottles. For us, that is 2 wheelie bins a week so imagine how over 100 restaurants could reduce that plastic consumption.” – Diana, founder, Redroaster

 

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one more thing RedROASTER does to be sustainable

Redroaster coffee is B Corp certified and the cafes are certified by the Sustainable Restaurants Association. As Diana points out: “The thing about these certifications, because everything is measurable, you can always do better. Now that we have those measures in place, we can see year on year how we can improve.

OFF The TABLE CAMPAIGN

Redroaster are particularly proud to be part of the Off The Table campaign. They have never served farmed salmon and never will.

We will be doing a talk with Off the table and Patagonia at the B Corp fringe in September which I am really excited to be a part of.” – Diana

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Sustainability checklist

It takes about 7 minutes to complete this checklist. It covers:

  1. Water
  2. Energy and gas supply
  3. Menu and food waste
  4. Waste reduction, materials and chemicals
  5. Social sustainability

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Academic team: Dr Adam Jones, Dr Francisca Farache Aureliano Da Silva, Dr Tim Laing, Dr Julian Riano

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