Being Sustainable

We’re more than just chicken and chips...

Sustainability and shared value is part of our DNA. Inspired by our founders, we’re motivated to leave a lasting legacy, always wanting to do more.

Chicken’s just one of the things we care passionately about. There’s also our people, our food, our planet and our communities in the UK, Ireland and in our homeland, Southern Africa. These are our key focuses and here are some of the things we do.

People and Communities

We’re really proud of supporting people to grow with us:

• 70% of our Managers have been promoted from within  
• We’re an active apprenticeship employer seeing training as a key part of our offer from school leaver to MBA 
• Everyone Is Welcome is our Diversity and Inclusion lens which remains a key business focus.  We were awarded Gold for Inclusion by WiHTL for our ongoing commitment, and last year we received the ‘Inclusion In Award for Employee Journey’ by WiHTL as well.  

And how we support our local and global communities

• No Chuckin’ Our Chicken (NCOC) is our food donation programme which we started back in 2013. All about reducing waste, restaurants support local charities to collect leftover chicken and make meals for those in need. Fast forward to now, we’ve supported over 500 charities across the UK and Ireland and donated more than six million meals.  
• We’ve hired over 300 people through charity partners, giving opportunities to those who otherwise may not have had them. 
• We source all our PERi-PERi or African Bird’s Eye Chillies from our homeland, Southern Africa and guarantee farmers a fair price and stable income 
• We’re also part of the fight against malaria in Mozambique thanks to Nando’s Fighting Malaria. An initiative close to our founder, Robbie Brozin’s heart, we’ve been working with our spray partner, Goodbye Malaria since 2017. Since then, we've sprayed 22 districts, protected 4,284,087 lives and we’re so close to reaching zero malaria in sub-Saharan Africa. If we keep it up, along with the new vaccine, we’ll hit that goal, too. 
• All the furniture, lighting and art in our restaurants is made and sourced from our homeland, which makes us one of the biggest collectors of South African contemporary art in the UK. Working with SASH and Spier Arts Trust to partner with and platform these artists, helps us to make a difference changing lives

Planet

We know we’ve got a big responsibility when it comes to environmental impact. So we’re always looking at new technology and innovative ways to reduce that.

We buy 100% renewable electricity across our restaurants in the UK and Ireland. We’ve also started using a new waste recycling system in some of our restaurants that reuses waste heat from our kitchens to heat water and our buildings. This reduces our CO2 emissions and helps us reach our goal of being net zero. It doesn't stop there either. We're working hard with our key suppliers to reduce emissions across our entire supply chain.