THE FOODPRINT PROGRAMME

The Sustainable Restaurant Association will help you to prove the inbuilt sustainability of your brand with confidence, by helping you to measure, report and celebrate your GHG emission reductions from serving less meat.

Through our partnership with the Cool Food Pledge, we have access to tools that translate the most complex and trusted data sets on food emissions in the world into simple, easy to understand information about your business’ foodprint.

By taking part in Foodprint you’ll be able to prove to your customers that you’re a business who is fit for the future, with confidence.

The quickest, easiest and most impactful way to a climate-friendly food system is to reduce the amount of meat we eat.

Missed the event? Watch the video. Professor Tim Lang: The climate crisis

Tim Lang, Professor of Food Policy, is an academic at the School of Arts and Social Sciences of City, University of London and an expert on Food Policy with 40 years experience in the industry. Here he talks to the lucky audience at the Foodprint Programme Launch in July 2019.

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Why should I act?

THE GLOBAL ISSUE

WHY MEAT MATTERS

MEATING DINER DEMAND

THE GLOBAL ISSUE


We are facing a climate crisis, which means if we don’t act on greenhouse gas (GHG) emissions now, with urgency across all sectors, the world in 2050 will be unlike anything we’ve ever known. Food is responsible for 25% of these GHG emissions (1), and that means the foodservice industry plays a crucial role in the race to reduce.

WHY MEAT MATTERS


The quickest, easiest and most impactful way to a climate-friendly food system is to reduce the amount of meat we eat. Studies suggest that Europeans need to reduce their meat consumption by over 50% to limit (2) the worst of climate change. That means we need a new norm – meat should be a treat, not part of everyday life, especially beef and lamb.

MEATING DINER DEMAND


We need to spearhead a new way of eating, both in foodservice businesses and at home. Consumers already know this, with one third of Britons having already reduced (3) the amount of meat they eat or gone fully meat-free. Restaurants, cafes, caterers, pubs and hotels and all foodservice businesses alike should seize upon the opportunity to be the business to give these consumers what they want and build a strong sustainable brand at the same time. This isn’t about demonising meat – it’s about enjoying it in moderation, and championing food which is good for the planet and for your business.

WHAT’S NEXT?

Whether you’re just starting out on your meat-reduction journey or you’ve been on this path for a while, you can get involved with our Foodprint programme; baselining, reducing and then measuring as you go, to achieve long lasting change and reduction.
If you are an SRA foodservice member and operate across 50 sites or under you can sign-up to the Cool Food Pledge through the SRA for free until the end of 2019.
The time to change is now – we want to help you get there, and fast.

Join us on the race to reduction.

1 Poore & Nemecek, 2019. Science.
2 EAT-Lancet Commission, 2019.
3 Waitrose ‘Food and Drink Report 2018-2019. The era of the mindful consumer.’

FIND OUT ABOUT MEMBERSHIP

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. By becoming a member of the SRA you’re joining a community of like-minded change-makers who are spearheading the movement.

Join us