The Buffini Chao Deck is designed to be used year round with as little carbon impact as possible. The building is thermally insulated to substantially reduce heat loss in the winter and the space itself is temperature controlled through underfloor heating which will be linked to the NT's heat and power system.
It is naturally ventilated, drawing in air through the side walls, and circulated by ceiling fans. The glass in the windows and sliding doors is treated to deflect sunlight and reduce heat gain during the summer months.
All the permanent installed lighting is LED and is locally controlled, ensuring it is only used when the space is in operation.
In order to achieve a sustainable journey from farm to plate, our menus use a minimum of 80% British seasonal fruit and vegetables and feature high-welfare British poultry and pork and sustainable fish stocks. We are working towards a 50% reduction in beef consumption, introducing lower carbon red meat alternatives, such as venison. We have also taken a plant-forward approach to menu design and as a result, half of our offering is plant-based. Our aim is to provide food and service that reflect the National Theatre’s sustainability vision.
We adhere to the environmental policies of the National Theatre, who are looking to achieve Net Zero by 2030.
