Sustainability is woven into the fabric of Medicine. From our Market Garden to package-free drinks and zero-waste partnerships, we prioritise ethical sourcing, waste reduction, and community impact. Every decision is made with people, planet, and future generations in mind.
At Medicine, reducing waste starts with small, thoughtful choices made every day. We recycle and compost across our venues wherever possible. We have removed many of our plastic drinks bottles and reduced our canned drinks with the introduction of “Medicine Water”.
Making our own syrups to create our soft drinks with a still and sparkling water filtration system fitted within each of our bars . Removing items such as fruit “San Pelligrinos“ from our menus with drinks that require no packaging. Guests instead can enjoy drinks such as homemade Grapefruit with honey and rosemary, or a ginger cucumber and lime cooler.
We started working with the app “too good to go” back in 2020 which sells hospitality and retailers left over food at a reduced price. To date we have saved over 50,000 meals through our magic bags retailing at £5 per bag.
Surplus baked goods and event leftovers are often donated to our most local food bank and shelter managed by “The Brothers of the good Shephard” in Wolverhampton.
We have purchased items required by their chefs to support them as they prepare over 200 meals per day for the city’s homeless.
We have previously prepared the Christmas dinner for the elderly in our local village each year feeding over 80 members of the community with a three course Christmas Dinner at the local church with the St Vincent De Paul society.
Medicine is committed to supporting community projects and embedding sustainable practices across the business. This includes practical action to reduce waste, such as recycling, composting, and eliminating single-use packaging, alongside long-term partnerships like Too Good To Go to redistribute surplus food and reduce food waste at scale.
Beyond day-to-day operations, we support wider community and cultural initiatives by collaborating on exhibitions and campaigns that encourage awareness and responsible consumption. Together, these efforts reflect a considered, consistent approach to sustainability and community engagement.
“It’s hard to resist the colourful display of sugar-dusted cruffins, doughnuts and cinnamon buns, but try to leave room for brunch first.”
