The Sustainable Restaurant Association is calling on the whole foodservice sector to take on the tastiest challenge on the planet.
The Tastiest Challenge report is about the state of sustainability in the UK foodservice sector – a review of what operators have done in 2018, an assessment of the pressing challenges ahead, it’s preparedness for tackling them, and an action plan for the industry for 2019 and beyond.
Plastic plays a crucial role in the day to day operation of most food service businesses.
Tackling plastic use in your business can be a confusing and frustrating task. With so many types of plastic to cope with, and an ever-increasing number of confusing ‘environmentally friendly’ alternatives coming to market, knowing how and where to start, and what answers are the best answers, is easier said than done.
Did you now that 90% of our fish stocks are overfished or fully exploited?
Or that marine populations have halved since the 70s? Yet we still put unsustainable fish on our menus.
Improve the provenance of the fishes on your dishes with the Source Fish Responsibly resource.
It’s no secret that British children are eating less and less veg.
For most, ‘5 a day’ is now a far-fetched goal and as many as 1 in 7 4-11 year olds aren’t even getting a single portion of vegetables each day.
And when you look at what they are actually eating, a fifth of their veg comes from pizza or baked beans.
Use our Kids Veg Out Resource to change the game at your business.
The Western meat-heavy diet has been linked to negative impacts on public health – including many types of cancer – as well as having detrimental effects on the environment.
Livestock production contributes substantially to climate change, and it’s a huge drain on water and land.
We are calling on restaurants to create delicious dishes which make plant protein and vegetables the ‘star’ of the show.
Written in partnership with Kingspan, this online resource provides operators with everything they need to know about effective FOG management
The Clink charity have created a solution to the skills-gap in the foodservice industry.
For more information on the benefits of employing an ex-offender, salary, support, and disclosure concerns, download the full resource below.
Written in partnership with Ecotricity, this energy toolkit written specifically for hospitality businesses will help you to understand the energy market and the actions you can take to reduce your business’s energy usage.
The world’s fish stocks are either fully or over-exploited.
The good news is there’s still time to do something about it, and we have the toolkit to get you started.
Having been a member of the SRA for a good few years now, it’s the normal, everyday little things we do at Cafe St Honoré that make a huge difference to food waste and sustainability. Initially it was very hard work to make sudden changes to let’s say, separating all our rubbish into different bins, but now after all these years of colour-coding and ensuring the entire team understands the reason we do it, it’s become so much easier.
Single site, independent restaurants can find it a challenge to accurately monitor and manage food waste, imagine then the task Emma Hill faced in her role as Head of Food, Health, Safety and Environment at one of the UK’s largest and most diverse contract caterers, CH&CO. Read on to find out how the SRA helped Emma to find a solution to her spreadsheet struggles.
Running an education catering business with a core belief in the importance of healthy eating, I spend a lot of time talking about what “healthy eating” means. This can be about sports nutrition, balanced meals, cutting down on salt and sugar, but the more challenging aspect is getting children to eat healthy foods. The fact is that what is often seen as healthy nutritious food isn’t what children want to eat. Take leafy green vegetables, almost certainly not high on a list of children’s top five foods...
When a saddle comes in we take the chops for our main menu, trim down the ribs for a delicious sticky lamb ribs starter, and then take everything that is left, all the trimmings, fat and belly meat and use it to make awarma – a mixture of the rendered lamb fat and meat trimmings that can be stored for a long time and is delicately spiced – and just using a tiny amount of it adds an amazing extra dimension to dishes… Especially hummus, which is served with crispy lamb awarma all over the Middle East.
If you asked me if we’ll compromise by just going back to one big supplier for our business, I’d say absolutely not. This is our model and while we will undoubtedly have growing pains with a lot of work along the way, but we proudly believe that it’s the right thing to do and that our clients love it. You could say we make life hard for ourselves, and sometimes it can be a challenge but there are so many benefits that we wouldn’t do it any other way.
The brothers have crafted a daily-changing menu of seasonal produce which aligns with their ethos of incorporating growing, foraging and great cooking. Already focussed on minimising waste in their kitchen, the brothers embrace ‘nose-to-tailcooking’ making sure no part of the animal goes to waste.
Oakman has always strived to make its pubs genuine community hubs. Peter says: “A business should make sustainability part of its philosophy, part of how it behaves on a day to day basis.”
Peter is convinced that of the business benefits. “I believe that in the longer term it will drive innovative ideas that will reduce costs as well as environmental impact,” he adds.
Like a number of SRA Members, Carluccio’s was somewhat anxious to discover how it would perform in the rating and was pleasantly surprised when the SRA awarded it One Star – equating to a good level of sustainability. The SRA’s assessors found that the company was already performing very strongly in two of the three pillars of sustainability – Society and Environment.
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As a collective, we have the power to create a better system; one that can sustainably support a healthier future for both people and planet.
Together we can make a difference!