Join us on the morning of 24th July as we kick-off our latest campaign programme- Foodprint – a ‘race to reduce’ global greenhouse gas emissions by measuring and making changes to our menus.
Why does your Foodprint matter?
Food currently contributes to 25% of global emissions, over half of which is from animal products. And if we don’t collectively reduce emissions by half within the next decade, our world in 2050 will not be able to support our current quality of life.
That’s why we will be building on the work of the WRI and their Cool Food Pledge, working towards a 25% reduction in greenhouse emissions from menus across the industry ahead of 2030.
It’s crucial for hospitality to step up the challenge to make the industry a greener place, given hospitality’s huge influence in forming society’s dietary habits.
Many consumers are already on board and demand for meat-free, conscious dining is high – with 1/3rd of Britons having already reduced or eliminated meat in their diet. So as strong advocates of conscious dining, we believe that hospitality should be leading an increase in veg-led menus, not only for the planet but also to meet the consumer demand of today.
What will we learn at the event?
Our key focus will be how your menu features animal-based protein – the most significant influence on the overall emissions level of your menu.
We can also reveal that bestowing their brilliant pocket- and planet-friendly expertise through panel sessions, ahead of our two targeted breakout sessions on creating conscious dining joining our renowned keynote speaker Professor Tim Lang at the event will be inspring SRA members:
Next on the agenda will be our two breakout sessions which you will chose between:
SESSION 1: Cooking up the future – meat free dish/menu creation/alternative proteins
SESSION 2: Marketing a less meaty menu and getting customers to order them
Finally, we will wrap up the event by presenting the programme details – the measurement tools and resources on offer, and how we will take you through your reduction journey.
So register your space now, for a greener hospitality industry, food system, and planet.
This is the final working group of 2019 for group and chain members of the SRA focused on digging deeper…