Fresh choices: The farm-to-fork revolution

Imagine a single, juicy red tomato. Grown in a heated greenhouse thousands of miles away, shipped across oceans, stored, repackaged and hauled by truck across multiple borders before finally reaching your plate. By then, it has traveled a distance equal to the entire length of the UK before you take your first bite. 

At room2, we’re changing this. Recognising the intrinsic link between food, wellbeing and sustainability, we are considering the impact of every choice made in our kitchens, especially the food we serve. That’s why we’ve created a 100-Mile Menu that sources ingredients from local farms within 100 miles of each room2 location. Our food is fresher, seasonal, organic, and free-range, from farmers and partners that share our values. 

Cutting Carbon and Keeping it Local 

Our current food system is built on long-distance supply chains. On average, food travels 1,500 miles from farm-to-fork, contributing significantly to carbon emissions – land transport alone accounts for 26% of the UK’s total greenhouse gas emissions. Our 100-Mile Menu keeps it local, cutting down emissions caused by food miles while supporting nearby farmers.  

Sourcing in-season produce is also a simple but powerful way to reduce environmental impact and improve flavour. When food grows during its natural cycle, without heated greenhouses or irrigation, it requires less energy, preserves nutrients and simply tastes better. It’s a win for people and the planet.

From Plate to Purpose

We are also committed to zero food waste – nothing from our kitchens ends up in landfill. Unusable and unfinished food is composted, creating a closed-loop system that returns nutrients to the soil. Our compost is used in-house or donated to local initiatives, such as Abundance London, that support the broader community. 

At room2, we believe hospitality has an opportunity to rethink how we source and value good food. Farm-to-fork dining isn’t just a trend, it’s the future. Our 100-Mile Menu is a movement toward healthier, tastier, and more responsible dining. It means fewer emissions, less waste and a menu driven by what’s fresh and nutritious. 

Find out more about our farm-to-fork approach in the video below.