Sustainability

“My life in Thailand was entirely supported by the vegetables we grew on our farm and the local fish and meat from my grandparents’ grocery store."

Why is running a sustainable restaurant important to Rosa’s?

My life in Thailand was entirely supported by the vegetables we grew on our farm and the local fish and meat from my grandparents’ grocery store. We’d use whatever produce was available and in season. So, when I came to London, I challenged myself to cook authentic Thai dishes using seasonal British ingredients. And when we opened our first Rosa’s in 2008, our ethos remained the same.

My family still live and work on that farm in Khao Kor and to this day it remains unspoilt by deforestation or roads. At Rosa’s, we want to reduce our own impact on the environment by using sustainable suppliers and practices. This is why we’ve put so much effort into our membership of the Sustainable Restaurant Association.

Saiphin ‘Rosa’ Moore, Co-founder

Our Suppliers

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Mighty Bee Coconut Water


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Comins Tea House


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Five Points Brewing


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Charitea & Lemonaid


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Belu Water


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M&J Seafood


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Brixton Brewery


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Karma Cola


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Why should our customers care?

We know that most customers come for our super-fresh Thai cooking rather than our sustainability credentials, but it’s always good to know that when you’re eating at Rosa’s, you’re helping us to…

  • Buy local and seasonal ingredients to support UK producers
  • Support farmers who are committed to high environmental standards
  • Combat animal cruelty with high-welfare meat and dairy
  • Protect fish stocks, through the sourcing of sustainable seafood
  • Encourage fair employment practices
  • Promote honesty in the claims we make
  • Reduce, re-use and recycle waste
  • Save water and energy
  • Purchase positively and responsibly

What are we doing about it?

Our seasonal menus champion high-welfare meat like free-range chicken and MCS-certified sustainable fish. We source craft beers from Five Points and Brixton breweries and soft and hot drinks from fair-trade suppliers. We’ve also introduced some unsexy but important behind-the-scenes practices to recycle kitchen trimmings and leftovers and reduce our electricity wastage.

Rosa’s recently received a 2-star rating from the Sustainable Restaurant Association, but we’ve still got a lot of work to do. 

Andrew Stephen, chief executive of the SRA, says: “Rosa’s has proved that you can grow as a business and get greener as you go, working with a network of like-minded suppliers, a motivated, well-trained team who share the same ethos, and customers who are looking for authentic, responsibly sourced food and drink.

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