Wahaca moves to regenerative beef

Mexican-inspired restaurant Wahaca takes the next step in its sustainability journey this month by bringing regenerative British beef to its menu.

The transition, which follows Wahaca removing its steak dishes in 2023 due to their high carbon impact, has seen the number of cows the beef comes from dramatically reduce from 420 per week to just 10, with the brand hoping to cut greenhouse gas emissions from its beef by almost 60%. That represents a 9% reduction in total company emissions, equivalent to taking 571 cars off the road for a year.

With over half of Wahaca’s menu now made up of meat-free options, the shift to regenerative beef further reduces the environmental impact of planet-friendly dishes. By utilising the full carcass, the move also means that Wahaca’s carbon emissions will be radically reduced, with its regenerative beef being 42.3% lower in emissions than EU beef emissions.

Wahaca co-founder Thomasina Miers comments: "We’ve always strived to make sure Wahaca customers can choose from an enticing array of delicious vegetarian dishes but we knew we could do better when it came to our beef. While the journey towards finding the best regenerative beef was long and challenging, it has been well worth the effort – our new tacos are insanely delicious and the beef comes from farms that are working in harmony with nature rather than against. It’s a double win for us and our customers, and yet again we are showing how you can eat delicious food and feel amazing about it at the same time."

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