Honest Burgers sustainability score: 35/100

No Scope 1 or 2 GHG Protocol-aligned data published. Company operates 39+ gas-fired kitchens, central butchery, and ~£56M turnover with ~836 employees. Estimated Scope 1 and 2 emissions likely 3,000–10,000 tCO₂e annually. Absence of any formal disclosure for a company of this operational scale scores 1.

No Scope 3 quantification exists. Beef identified as dominant impact. Direct relationships with 6 regenerative farming families since 2022 via Grassroots Farming, with premium pricing and whole-cow procurement. All beef British, potatoes from single Sussex farm. Supply chain is short and UK-based, reducing absolute impact versus global supply chains.

No baseline or year-on-year emissions figures. Turnover rose 26% to £48.3M in period ending January 2023. Company targeting 4x expansion by 2030. Regenerative beef may reduce intensity per kg, but without verified data and amid operational expansion, absolute emissions likely growing.

No green tariff, no PPA, no on-site generation disclosed. 39+ sites operate gas-fired kitchens and refrigeration systems. No RE100 membership, no energy procurement policy publicly stated. Company website and Honest Farming pages contain no reference to renewable energy strategy.

Regenerative beef transition via 6 farming families documented with mob grazing, soil health, reduced fertilizers and machinery. Potatoes sourced from one farm. No TNFD disclosure, biodiversity metrics, deforestation certification, or third-party farm outcome verification. Directionally correct intervention on dominant nature risk without quantified evidence.

No waste data, reduction targets, or reporting. Whole-animal butchery uses ~70% of each cow for burgers; remaining premium cuts sold to partners including Turner and George and The Ethical Butcher. Local potato sourcing reduces packaging and transport waste. Food Made Good member since 2016. No packaging sustainability or recycling metrics disclosed.

No water consumption data, footprint assessment, or management policy. Restaurant operations use water for preparation and cleaning; beef production is water-intensive. Regenerative farming may improve watershed outcomes through reduced runoff and soil infiltration, but no quantified water data or stewardship programme documented.

No SBTi commitment, net-zero target, or science-aligned climate roadmap. Co-founder Tom Barton explicitly rejects carbon offsetting as 'just a buzzword' and 'kicking the can down the road'. Regenerative beef transition rollout completed across all restaurants by 2024. No specific, measurable, time-bound emissions reduction targets.

No sustainability report, TCFD, or CSRD disclosure. Tom Barton, co-founder, holds Director of Food, Quality and Sustainability role, providing founder-level accountability. Honest Farming initiative publicly detailed on website (6 farming families, premium mechanism). Food Made Good member since 2016. No board sustainability oversight or executive compensation linkage found.

No regulatory fines, ASA/FTC rulings, or upheld environmental claims violations. No InfluenceMap profile or climate policy lobbying found. Social media debate exists on regenerative beef's carbon profile—a contested scientific area—but no credible NGO report targets Honest Burgers. One point deducted for marketing 'Honest Farming' as environmental solution without verified emissions data substantiation.