AUTHOR: ADYA RANA

sourcing soy responsibly

This fortnight we’re taking you through hospitality businesses who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool.

Next up – “We only buy responsibly sourced soy

Why do they bother?

Today, the savannah in South America has lost 50% of its original area to agricultural expansion, primarily driven by expanding production of beef and soy. And while awareness of the environmental impact of soy remains low, initiatives such as the UK Roundtable on Sustainable Soya are working to solve the problem.

Shout out to these foodservice businesses (who aren’t even our members – yet!) who are sourcing soy responsibly already:

 

The Little Deli

Heritage 

The Savanna London Bridge 

 

Feeling inspired? Take our Food Made Good 50 now, tick off your ‘to-do’s’, and you could feature on our Sustainabilitree blog lists next year!