Case Study: Deli and takeaway – raising the bar for sustainable retail
Business overview
This business is a vibrant, neighbourhood deli and takeaway that combines high-quality groceries and local produce with a strong commitment to sustainability. Already a leader in the local green business scene, it works hard to reduce waste, champion local suppliers, and create a better shopping experience for customers. Joining Green Street was an opportunity to fine-tune operations, cut energy use, and explore new ideas that build on its strong foundations.
The challenge
The retailer was already ahead of the curve with a focus on local sourcing, minimal packaging, and creative customer engagement. The Green Street review highlighted ways to reduce energy costs, improve efficiency, and make sustainability even more visible in-store. The aim was to match the existing high environmental standards with operational improvements that would save money and make the shop even more welcoming for customers.
What they did
With its grant and Green Street’s support, the business:
- Installed automatic door closers on the main entrance to retain heat during colder months.
- Fitted new doors to the open-fronted vegetable fridge to cut energy use and keep produce fresher for longer.
- Added motion sensors to lighting so it is only on when needed.
- Introduced a new customer-facing recycling bin to make it easy for shoppers to dispose of waste responsibly.
Green Street also helped this retailer explore and develop new ideas to extend its sustainability proposition and benefit the wider community. This included inspiring the concept for a veg exchange scheme where customers can swap surplus homegrown produce.
Alongside these upgrades and ideas, it continued to innovate, working on projects such as encouraging customers to bring in and use their own reusable cups, connecting with another Green Street Newcastle business on pop-up collaborations, and promoting sustainable delivery options for customers.
The impact
- Reduced heating loss through the shop entrance, improving comfort and lowering energy waste.
- Lower refrigeration energy use and reduced food spoilage thanks to fridge doors.
- A cut in lighting energy usage through motion sensors, with year-round savings.
- A clear and visible approach to in-store recycling for customers, reinforcing its sustainability message.
- Stronger operational efficiency to match the business’s existing environmental leadership.
- New community engagement opportunities through the veg exchange scheme and zero waste cocktail event.
- Continued momentum through partnerships and new sustainability-led collaborations.
What other businesses can learn
This deli and takeaway shows that even the greenest businesses can find room to improve. Small, practical changes to heating, refrigeration, and lighting can deliver both environmental and customer benefits. It also shows the value of pairing operational improvements with creative, community-based ideas — from a veg exchange to a zero waste cocktail event — strengthening the business offer and inspiring customers in new ways.
By combining behind-the-scenes efficiencies with customer-facing initiatives, the business strengthens its brand, inspires others in the community, and shows that sustainability is not a one-off project but a mindset.
