Wahaca has introduced regenerative British beef to its menu, significantly cutting carbon emissions and improving sustainability.
Mexican-inspired restaurant chain Wahaca is taking a major step in sustainability by introducing regenerative British beef to its menu. This shift is expected to cut greenhouse gas emissions from its beef supply by nearly 60% while also reducing the number of cows used from 420 per week to just 10.
In 2023, Wahaca removed steak from its menu due to its high carbon footprint. Now, with over half of its offerings being meat-free, the restaurant is making further strides toward sustainability. The introduction of regenerative beef not only lowers emissions but also enhances taste, as confirmed by blind tastings. By utilizing the entire animal, Wahaca reduces waste and significantly lowers its environmental impact. Compared to standard EU beef, Wahaca’s regenerative beef emits 42.3% fewer greenhouse gases.
The transition to regenerative British beef is key to Wahaca’s strategy to cut carbon emissions. The move is forecast to reduce beef-related emissions by 59.3% compared to 2022 levels. This reduction is equivalent to taking 571 cars off the road for a year. The company expects a 9% drop in total emissions due to the change.
Wahaca sources its regenerative beef from Grassroots, a collective of farms practicing sustainable agriculture, and The Ethical Butcher, a wholesaler committed to ethical sourcing. The cows are primarily grass-fed, spending more than 300 days a year outdoors, following a natural diet. The farms also focus on improving soil health, biodiversity, and water and air quality, with annual independent audits ensuring continuous progress.
Regenerative farming goes beyond simply reducing harm to the environment; it actively restores ecosystems. The farms Wahaca partners with work to improve biodiversity by supporting insects, mammals, and birds. Their methods enhance soil health and water retention, improving air and water quality.
Traditional beef production is often associated with high carbon emissions, deforestation, and water pollution. Regenerative British beef, however, is farmed using rotational grazing, which helps sequester carbon in the soil, making it a more sustainable option. This approach not only benefits the environment but also produces higher-quality meat with improved flavor and texture.
Switching to regenerative British beef raises questions about pricing for customers. While the farming methods involved can lead to slightly higher production costs, Wahaca remains committed to keeping prices fair. The company believes consumers will value the sustainability and higher quality of regenerative beef, making the slight price difference a worthwhile investment in ethical dining.
Regenerative British beef not only benefits the planet but also offers a healthier option for consumers. Grass-fed beef is typically higher in essential nutrients like omega-3 fatty acids, antioxidants, and vitamins A and E. These nutritional benefits make regenerative beef a better choice for those who eat responsibly while maintaining a balanced diet.
Despite its advantages, scaling regenerative beef production presents challenges. Limited supply chains and the need for specialized farming techniques mean that not all restaurants can easily transition to regenerative beef. Wahaca is working closely with its partners to support wider adoption, but industry-wide change will require further investment and education.
Wahaca co-founder Thomasina Miers expressed enthusiasm for the transition. “We’ve always strived to offer an exciting range of vegetarian dishes, but we knew we could do better with our beef. Finding the best regenerative British beef was a long and challenging journey but worth it. Our new tacos taste amazing, and we’re supporting farms that work in harmony with nature rather than against it. It’s a double win for us and our customers.”
By choosing regenerative British beef, Wahaca ensures full traceability. The company knows exactly where its beef comes from, down to the specific farms and farmers involved. Additionally, the farms undergo independent audits each year to track improvements in air and water quality, soil health, and biodiversity.
Wahaca’s approach demonstrates that sustainability and great-tasting food can go hand in hand. The company is proving that responsible sourcing does not mean compromising on quality. By taking this bold step, Wahaca is leading by example in the restaurant industry, encouraging other businesses to adopt more sustainable food practices.
As consumer awareness of environmental issues grows, more restaurants may follow Wahaca’s lead and seek out regenerative farming partnerships. The success of Wahaca’s initiative could set a new standard for responsible beef sourcing in the UK and beyond.
