Cambridge, United Kingdom
2015 - 2017
Project Partners
Nando's UK

The challenge: creating one of the greenest restaurants in the UK

Nando’s wanted to develop its most sustainable restaurant to date at its new branch in Cambridge. To gain external recognition and accreditation for its sustainability initiatives, Nando’s commissioned Bioregional to formally assess it against the SKA environmental standard.

How we helped: a sustainable fit-out guide and SKA assessment

First, we developed a sustainable fit-out guide for the interior designer, providing guidance on sustainable specifying for restaurants and detailing ‘best in class’ and ‘good practice’ standards for all elements of a fit-out.

As an accredited SKA assessor we then undertook a SKA assessment of the Cambridge fit-out. This involved working closely with a wide range of suppliers and manufacturers to obtain the necessary data and evidence for the assessment to be made.

The impact: Gold SKA rating achieved

The Cambridge restaurant achieved a Gold SKA rating, a first for Nando’s which then won the Open Right award from the Sustainable Restaurant Association in 2017.

Bioregional has since created a bespoke Nando’s specification for its ‘Next Generation’ fit-outs so that these approaches can be replicated.

What is a SKA rating?

SKA rating is an environmental assessment method, benchmark and standard for non-domestic fit-outs, led and owned by RICS. It helps assess fit-out projects against a set of sustainability good practice criteria. Projects are rated either bronze, silver or gold during an assessment, based on SKA criteria for each element of fit-out. The rating process can be conducted at design, handover and occupation (after 12 months) stages.

Bioregional has been amazing to work with and keep us on course to deliver our ambitions around sustainability in the built environment. They have played an important role in delivering our Next Generation Cambridge restaurant and have been integral in turning this project into a comprehensive fit-out guide for all our new restaurants.

Henry Unwin, Do the Right Thing Manager

Towards zero waste: 95% construction waste was reused or recycled (compared to an industry average of 67%)

Sustainable materials: 100% of timber is upcycled or FSC 

Renewable energy: Solar panels on the roof generate some of its electricity needs with the rest provided by hydropower and anaerobic digestion via Bulb, a renewable UK gas and electricity supplier