CASE STUDY
SPRING
“Beyond efficiencies like energy or waste reduction, there’s this huge submerged value with sustainability – the engagement, pride and sense of shared purpose it creates within teams. That’s exactly what we see at Spring.”
ABOUT SPRING LONDON
Championed zero-waste principles and thoughtful sourcing
Spring Restaurant is known for its seasonal, produce-led cooking and its deeply held values around care, generosity and respect for ingredients.
Founded by Skye Gyngell, Spring has long championed zero-waste principles and thoughtful sourcing, making sustainability a natural extension of the restaurant’s operations.
THE CHALLENGE
Sustainability has always been part of Spring’s ethos. The challenge wasn’t starting from scratch, but finding a way to measure impact, involve the whole team, and turn everyday actions into a shared, structured approach without losing the spirit of the restaurant. Spring wanted sustainability to feel inclusive, practical and empowering, rather than top-down or compliance-led.
THE SOLUTION
The FuturePlus Approach
Spring joined FuturePlus in 2022 and used the platform to measure and manage sustainability performance, alongside ongoing advisory support from the FuturePlus Sustainability Executive team.
Over the past year, the focus has been on combining technology with human connection, using data to track progress, while working closely with teams on the ground to bring sustainability to life.
A key milestone was the launch of Spring’s Green Team in July 2025.
“The Green Team is a way to get everyone involved. It’s not just one person achieving sustainability goals, it’s the whole team working together.”
Empowering the Green Team
The Green Team brings together chefs, bar staff and front-of-house team members, giving sustainability visibility across every part of the restaurant. Supported by monthly meetings with FuturePlus, the Green Team has become a space for practical problem-solving, from reducing waste to rethinking how materials enter the business. Many ideas come directly from those working day-to-day in the kitchen or on the floor, unlocking insights that wouldn’t surface in a purely top-down model.
“So many of the best ideas come from the team! Different perspectives, different experiences. It’s often just new ways of looking at things, not things that cost money.” – Louisa Hoy, Junior Sustainability Consultant, FuturePlus
Sustainability as a People Strategy
Spring’s approach highlights the human side of sustainability. High engagement in Green Team meetings, a strong culture of learning and development, and recognition as one of CODE Hospitality’s Happiest Places to Work in 2025 all point to the wider value sustainability brings to the business. While this impact is difficult to quantify, it’s visible in team morale, collaboration and pride in the workplace.
THE RESULTS
Impact & Outcomes
Working with FuturePlus has helped Spring to:
- Embed sustainability measurement alongside existing best practice
- Create a cross-team Green Team driving bottom-up change
- Increase staff engagement and idea-sharing
- Strengthen its people-first sustainability culture
LOOKING AHEAD
Spring continues to evolve its sustainability journey with FuturePlus, building on strong foundations while finding new ways to engage its team and reduce impact. By combining clear measurement with genuine collaboration, Spring demonstrates how sustainability can become a shared language across an organisation, not just a set of targets.
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