A cafe for People, Planet & Progress

Our Sustainable Values

SOURCING – ENVIRONMENT – COMMUNITY

SOURCING

Ethical meat and dairy…..Environmental positive farming…..Ceritfication of meat & dairy ensures tracibility, combats animal cruelty & protects the environment.  We only use wild meat such as venison or organic certified meats, we use Rhug estate for all our pork products. Bob Reade our qualified hunter sources all our wild venision from farms around Haldon … we don’t often use beef or lamb but when we do it comes from Park Farm in Bishopsteignton who farm a small herd of Wagyu beef & sheep but also are commited to the highest environmealt stewaerdship.

Sustainable fishing…..We are proud to have never used farmed fish or salmon in 20 years of trading at any of of cafes or restaurants when they were open…..Sourcing sustainable fish, seafood such as hand dived scallops help conserve fish stocks, protect the marine environment and offer customers better seafood choices, we use our suppliers in Brixham to deliver to us and we purchase using the fish guidelines provided by MSC. We never use fish that is in the avoid list.

Our dairy is organic, we use Cotteswold farm organic semi skimmed milk & Yeo Valley for our organic thick cream & butter. Our Ice cream is also organic from Roskillys in Cornwall. Our cheese is from artisan makers in the South West region or the UK.

Locally sourced & seasonal…..We drive weekly to Totnes and the surrounding areas to farm shops using our EV to collect various groceries, fruit & vegetables that are in season, Hylsten Bakery sourdough bread & to collect our wild venison on occasions from Bob. Buying local and seasonal supports British producers and farmers. We aim to use suppliers that are certified organic or BCorp or smaller artisan producers of products that have a similar ethos to us.

Fair trade…..Although we don’t purchase organic coffee we choose ORIGIN coffee in Cornwall as our prefered roastery, they are FAIRTRADE & certified BCorp. They source beans direct from farmers and ensures the trade system is based on justice and fairness.

ENVIRONMENT

“REMOVING DEPENDANCE ON FOSSIL FUELS IS THE NUMBER ONE ACTION TO POSITIVELY IMPACT CLIMATE CHANGE”

Bio diversity features at cafe ODE…..include sedum roof, bird feeders, water butts around the property and a Devon bank boundary wall that’s planted with culinary herbs and other plants to attract wild life such as lavender for honey bees. Low level lighting outside for evenings ensure the bat path and night activity is not disturbed. The sedum roof insulates the new kitchen aspect of the cafe and also absorbs storm water fostering bio divesty.

BUILDING THE FUTURE SUSTAINABLY

We are proud to have delivered this project back in 2012 that did not just meet eco standards it rewrote them…..today our decarbonisation plan is still very much a work in progress as we constantly strive to imporve and have even less impact to our enviroment. The cafe building itself is part new build, part renovation, part conversion.  A timber frame construction which offers low carbon build method was used reducing embodied carbon, many materials and equipment was recycled, upcycled and reused, cutting waste and giving existing materials a new life…..A great example is we used lambs wool insulation in the stables collected from delveries of organic meat

  • The building has an EPC rating of 28 through smart electricfication and ultra efficient systems driving exceptional environmental gains.
  • We are proud to be 100% fossil free business.
  • We operate a fully decarbonised operation with 100% clean  electric energy…..This is powered by on site solar generation harnessing the sun maximising efficientcy, minimising footprint…..A 5.2 kwp solar pv system recently instsalled and a high performance solar thermal array proven to deliver 4,380kwh of hot water annually meeting 55% of the sites needs and also includes RHI feed in tariff saving 4,880kwh of grid electricity per year.
  • 100% renewable energy tariff from eco tricity;
  • Imported electricity is from certified renewable sources such as wind and solar ensuring a net zero carbon footprint for grid power
  • High efficiency infrastucture…..Featuring state of the art induction cooking suite offering exceptional energy performance and greater control…..Remote controlled, timed infra red heaters enhance customer comfort whilst also minimising waste…..This includes training staff in energy saving cooking techniques and work place procedures
  • Revenue generating assets…..The installation of two EV charge points attracts  a premium clientelle and promotes EV use in general, also offering free parking to those charging, these also provides fuel for the company vehicle which is used for collection of fresh produce from nearby farm shops.
  • Water saving…..We monitor water consumption monthly via our readings from our local council, toilets flushes are measured and public taps are on PIR sensors. All water that is used for washing vegetables, lettuce is put onto the Devon bank or lawn area. We also have water butts that are fed by our drainge system
  • Work place resources…..We use Tree for life till rolls, Delphis Eco cleaning products…..funishings such as lamp shades made in Cornwall from Tom Raffield, tables made from European ash, hand made on Dartmoor (were origninally made for ODE dining in 2006 and now being used at cafe ODE), mineral paints by Fired Earth, recycled cuterly and crockery…..the above work place resources are just a few of many examples.
  • Waste management…..We use Devon contract waste, DCW, their moto is zero to landfill, we separate cans, glass, plastic, cardborad and food waste, each is picked up separately and sorted for recycling and food waste is sent to an AD plant.
  • We now use the Earthshot prize winning NOPLA seeweed lined boxes for takeway food (home compostable) and veg ware cups, paper lids & straws.
  • Used non GMO rapeseed cooking oil is returned and turned into bio fuel by our suppplier olleco

In  2018 we won “National Restaruant Awards” sustainable restaurant of the year for an innovative idea to reduce plastics and vehicle deliveries in the village…..we approached our packaging supplier to give all businesses the same reduced pricing structure, much like a co-op, this meant more buying power and that purchasing compostble packaging was less expensive than the harmfull polystyrene or plastic alternative…..this effectively with the businesses who supported the co-op eliminated a large % of plastic and polystyrene from our village, coastal community.

COMMUNITY

“COMMUNITY DRIVEN & FUTURE READY”

Comunuity engagement includes offering young local workers hands on hospitality experience show casing all the great things the industry has to offer,  giving and sharing knowledge, experience and confidence for their future.

Each year we sponsor an otter sailing dinghy and a regatta rowing dinghy aswell as supporting charities including the annual soup kitchen raising funds for the homelsss in Torbay, RNLI, Shaldon Wildlife Trust and many more..

SHARING GOODWILL, TIME AND EXPERTISE TO MAKE A POSITIVE DIFFERENCE IN THE COMMUNITY

Tim regularly gives up his time to talk about sustaianble buisness and the ODE story at varoius institutions including Exeter College

AWARDS AND RECOGNISITON
  • In 2014/15/16 we scored and highest ever rating from the SRA Sustainable Restaurant Association of 94%, subsequesntly we were asked to step aside after winning 3 years on the bounce…..an achievement that’s not been matched since…..
  • In 2014 ODE won a Catey award for Sustainable Business which is considered a major industry honor.
  •  In 2018 ODE won the Sustainable Restaurant of the Year Award at the Estella Damn National Restaurant Awards.
  • Over the years ODE has been recognised for their commitment to sustainability by winning various other awards locally and nationally.