At 8.30pm on Saturday 19 March 2016 the lights will go out around the world to celebrate WWF Earth Hour 2016.

After this year’s very successful pilot, #CandleLitDinners will be the main focus of the 2016 event – the tenth year of WWF’s Earth Hour and SRA Members have the opportunity to be at the very heart of the celebrations.

In a number of cases restaurants involved this March experienced their busiest night since New Year’s Eve. The feedback from those who participated was overwhelmingly positive.

Members already signed up to take part in 2016 include: Brasserie BlancOXO Tower Restaurant Bar & BrasserieThe SavoyRiver Cottage and Edwardian Group, London

This is a great chance to be a part of global event, show your customers, staff and partners that you care about sustainability, raise awareness of your Food Made Good status and SRA Membership and provides excellent PR opportunities. We will be supporting participating Members with a range of branded marketing materials to make communicating your involvement easy.

2016 is planned to be even bigger and better – this is what you need to do to be involved:

  • Register your interest by contacting Nick Stewart, Senior Marketing & Communications Manager on 020 7479 4221 or nick@thesra.org by 1 December
  • Switch off any non-essential lights between 8.30pm and 9.30pm on Saturday 19 March 2016 (this can be just any external lighting or signage, or the main bar or eating area).
  • Use it as an opportunity to engage diners by holding special candlelit dinners on the night or in the week leading up to Earth Hour.
  • Better yet, have the whole bar or restaurant filled with candles! You can substitute real candles with LEDs if you’d prefer.
  • Go further by taking part in the sustainable dish challenge – create special Earth Hour dishes which will be featured on the Earth Hour UK website and used in the PR campaign. This year owner/chef Jim Cowie really went to town at The Captain’s Galley, creating an eight-course Taste of the North Highlands menu, featuring crab, lobster, scallops, razor clams, sea bass – none of which was caught by net and all of the ingredients came from within 50 miles – not easy in Britain’s most northerly mainland restaurant in March.

How to get involved

If you would like to be a part of WWF’s Earth Hour 2016 or want more information, then please contact Nick Stewart on 020 7479 4221 or nick@thesra.org by 1 December.