Restaurant Chain Case Studies

The RSPCA has prepared these summaries from information supplied in spring 2007 by RSPCA Good Business Awards entrants.

Leon

Leon is a fast food restaurant with eight restaurants serving 12,000 people per week. By sticking to its principles of sourcing higher welfare meat, eggs and dairy products, Leon feels it can make a real difference to the way animals are treated in its supply chain.

It uses lamb, chicken, pork, fish, ice cream, milk, cream and eggs in its recipes and only buys from farms it trusts. Products include Devonshire Red free-range chickens, which are free to roam in large tree-housed paddocks and Devon Rose 100 per cent British free-range lamb and pork. It only uses fish from sustainable sources and all of the milk and cream it uses is organic from the west country.

www.leonrestaurants.co.uk

Moshi Moshi

Moshi Moshi is a restaurant chain with five locations serving predominantly sustainably caught fish.

It is at the forefront of the "Invest in Fish" campaign, which aims to change the way fish is caught and eaten to protect fish stocks. Moshi Moshi say it does not just pay lip service to environmental policies, it is at the heart of everything the company does. It uses sustainably farmed salmon from Loch Duart - a Freedom Food member in Scotland which its chefs have visited. It also fosters direct relationships with independent fishing families securing their livelihoods whilst at the same time being able to guarantee its strict environmental policy.

Moshi Moshi has used free-range pork, chicken and eggs since 2000.

www.moshimoshi.co.uk