Ancient wisdom for a modern kitchen.
"The less impact, the better." — Adriana Cavita
At Cavita, sustainability is not a marketing line. It is the lens through which we make every decision — from the seed in the ground to the plate on your table, from the energy powering our kitchen to the bin collected from our door each week. We are not perfect, and we do not claim to be. But we are committed, and we are honest about the journey.
Ancient wisdom for a modern kitchen The Milpa philosophy
Long before the word sustainability existed, the indigenous peoples of Mexico had already solved it. The Milpa — an ancient cultivation system rooted in the Anahuac — grew corn, beans and squash together in a closed loop: each plant feeding the next, nothing wasted, nothing poisoned. No pesticides. Just land, seed and knowledge passed down through generations.
This is the philosophy at the heart of Cavita's cooking. Our five core ingredients — corn, chiles, beans, squash and herbs — are not just culinary choices. They are a commitment to a way of thinking about food that has sustained civilisations for thousands of years. We cook by it. We source by it. We measure every decision against it.
Grown with purpose, chosen with care Our producers
We do not order from catalogues. We build relationships — with farmers, growers and fishers who share our belief that ethical practice and exceptional quality are the same thing, not a compromise.
Aubrey Allen have been family butchers since 1933. Royal Warrant holders based in Coventry, they buy whole animals from specific, traceable herds. Every cut has a provenance story, and nothing is wasted.
Natoora were founded on radical seasonality — as close to the Milpa spirit as anything we have found in London. They know the seed, the soil and the season of everything they source, working directly with small-scale growers across Europe who grow for flavour and biodiversity, not yield. Where a supermarket offers 130 varieties of fruit and vegetables across a year, Natoora sources over 500.
Tamoa connect us directly to the heart of Mexico — sourcing native, heirloom ingredients from small Mexican farms where varieties are at risk of disappearing. Choosing Tamoa is not a contradiction of our sustainability values. It is an extension of them. Supporting the farmers who grow native Mexican corn, chiles and herbs is as important to us as supporting a grower in Suffolk.
Flourish supply us with microgreens and living herbs grown close to London — shortening food miles without shortening flavour.
Every supplier we work with is assessed against our own Supplier Sustainability Scoring System, covering environmental practice, ethical standards, traceability and welfare. It is not a tick-box exercise. It is how we hold ourselves — and our supply chain — to account.
Nothing wasted. Nothing discarded. Kitchen and bar
Root to leaf. Nose to tail. Bar and kitchen working as one. At Cavita, waste is not an operational afterthought — it is a creative challenge. Fermentation and preservation extend the life of ingredients and build depth of flavour. What might be discarded elsewhere becomes the base of a sauce, the heart of a drink, the soul of a dish.
Our food waste is collected six days a week for responsible disposal. Glass is recycled weekly. Mixed recyclables are collected alongside general waste — all managed through a structured waste programme that keeps as much as possible out of landfill.
Powering and hydrating our kitchen responsibly Energy, water & carbon
We are committed to reducing the carbon footprint of our operations — and that commitment runs through every utility we use.
Our electricity supply is provided under British Gas Zero Carbon — a fixed-term contract backed by Renewable Energy Guarantees of Origin (REGOs) and nuclear declarations, ensuring that for every unit of electricity we consume, an equivalent unit of zero-carbon generation is matched and retired.
Our water and waste supply is managed by Everflow — the first water company in the UK to sign the Climate Pledge, committed to reaching Net Zero by 2040. Everflow publishes its carbon emissions performance annually against science-based targets, and provides the UK's first carbon offset water and waste supply service. Choosing Everflow means that even our water consumption is contributing to a lower-carbon future.
These are not small decisions. Together they reflect a deliberate choice to partner with suppliers who share our values — not just on food, but across every part of how we operate.
The road ahead Certifications in progress
We are currently working towards two significant accreditations that will formalise and validate our commitments:
Sustainable Restaurant Association (SRA) certification — the leading sustainability standard for the UK hospitality industry, assessing everything from sourcing and waste to team welfare and community impact.
Good Business Charter accreditation — a nationally recognised framework holding businesses to account across ten core responsible business commitments.
These are not finish lines. They are waypoints on a journey we intend to keep walking.
"Changing the way we eat is one of the simplest ways to protect the planet. Choosing more sustainable foods cuts emissions, saves resources, and supports a healthier future for everyone." — Ana Lucia Alonso Director & Co-Founder
