A London restaurateur has expressed that a fee added for diners to help mitigate their carbon footprint is “beneficial for the environment.”

Edson Diaz-Fuentes, co-founder of Santo Remedio, a Mexican eatery with three locations in the city, reported that patrons have funded the planting of 23,000 trees through a voluntary charge of £1.23 included in their bills.

Concerned about deforestation, he chose to participate in a restaurant donation initiative starting in 2024, which supports tree planting in African nations and Mexico.

Gerald Oppenheim, chief executive of the Fundraising Regulator, emphasized that donations to charitable organizations must be presented to diners as an option.

Mr. Diaz-Fuentes indicated that the £1.23 fee offers diners an opportunity to “contribute gradually to restorative reforestation.”

“Since a majority of our offerings are plant-based, we’re thankful for what nature provides, and this allows us to give back and contribute positively to the environment,” he noted.

“So far, we’ve encountered no issues; our customers are pleased. It’s beneficial to support various initiatives.”

In October 2024, Mr. Diaz-Fuentes joined the UK initiative GiftTrees, which implements an opt-out fee on each meal to finance reforestation efforts.

Diner Natalie mentioned that she was okay with the added charge.

“If it’s shared among the table, it’s not a significant expense,” she explained. “I don’t frequently see this in restaurants, it’s more common in retail.”

William, another patron, remarked that it was a “clever marketing strategy.”

“If you’ve just spent £100 on a meal, an additional £2 for charity—one would be inconsiderate to refuse that,” he stated. “I don’t have any ethical concerns about it.”

Brooke, another dining guest, added, “If it were a smaller bill, I might be more aware of it.”

“If it appears as a vague charge, people might raise questions, but if it’s linked to a recognizable charity, I wouldn’t mind it being included.”

Mr. Oppenheim highlighted the importance of diners not feeling coerced into contributing.

“A diner should be informed beforehand that a voluntary donation will be requested, and they should have the option to decline,” he advised.

“Similar to a service charge that may be added to a bill, it’s not mandatory, making it a matter of choice.”