Preloader Background Image - Skygarden at 20 Fenchurch St.

  • RHC Giveback

How we help

If you are a charity looking to work with us we would LOVE to hear from you – email hello@rhubarb.co.uk and tell us how we can get involved!

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  • Companywide Initiatives

Sustainability

At RHC, we recognise the impact of our business on the environment and are committed to managing our venues with a strong  environmental, ethical and sustainable ethos.

Our corporate sustainability program focuses on empowering employees with training, tools and resources to work collectively in reducing our carbon footprint and enabling us to become a market leader in hospitality.

While we have our ESG strategy targets for 2023, we recognise that operating sustainably is an on-going business commitment. We are working with specialist consultants, Rawstone Consulting, to develop our global ESG vision for the future and our next set of targets. This strategy will be shaped around the most material ESG issues for our business –

  • Social (including DEI and wellbeing)
  • Community and charity partnerships
  • Environment (including climate change)
  • Responsible procurement

People

At RHC, we champion apprenticeship schemes and commit to employing apprentices throughout the business to give individual talent the best possible opportunity to nurture their talent and potential.

We partner with 3rd parties to foster a workplace which promotes the inclusion of minority groups including gender, ethnicity and LGBTQ.

RHC have made a commitment to all staff that by the end of 2023 they can take one fully paid voluntary day a year. During this day they can work with a charity of their choice.

We plan to increase the number of people employed from disadvantaged backgrounds by 10% by the end of 2023.

Case Study - 22 BISHOPSGATE

At 22 Bishopsgate in the heart of the city, we have added charity touch points throughout the building for customers to donate to various local charity schemes.

Here, we have also introduced water filtration systems as standard, reducing both the number of deliveries to the venue and the number of glass and plastic bottles being used and purchased.