Panellists

Andrew Fishwick, owner The Truscott Arms

Arthur Potts Dawson, chef

Tristram Stuart, food waste campaigner

Sustainable in every way

Andrew Fishwick owner of The Truscott Arms, winners of Sustainable Pub of the Year 2015, said that his first golden rule of sustainability is that it has to be sustainable from a business point of view. “You have to look at everything from a bottom line point of view. You also have to take the long term approach. Some things might have a higher initial cost but will prove to be very cost effective.”

In an interview with the Morning Advertiser this week, Andrew called on the Government to reward sustainable businesses with for instance a rebate on business rates for recycling. Read the full interview here.

The North West London gastro pub has seen its energy bills reduced by 75% as a result of installing induction hobs and the LED lights paid for themselves within six months.

Andrew added that the more he and his team did, the more it became a core part of what they do and a point of difference for them. And while operating sustainably involves some difficult decision making, he highlighted the support provided by the SRA, in particular with advice on suppliers.

Let your food do the talking

Andrew, and food waste campaigner and writer Tristram Stuart agreed that the same rules apply for sustainable restaurants as they do for any restaurant. “You have to entice people with delicious, tasty food,” said Tristram. And Andrew said that you then have to back this up with information available to customers who want to know more about the restaurant’s sustainability credentials.

Chef Arthur Potts Dawson, who has run a number of sustainable food businesses, said that sustainability was the biggest challenge facing the hospitality industry currently and that while restaurants might be burying their heads in the sand for now, in years to come there was no doubt that they’d be questioned for not operating sustainably.

Think smart to save money

Tristram said that the industry had to consider the cost to the planet of operating unsustainably. Food production is the single biggest impact on the environment, he added, urging restaurants to play their part in reducing that impact by, for example, reviewing their menus and reducing the amount of meat they serve, even by just 10%. He offered positive news to those restaurants that manage their food waste well, saying smart implementation could help increase profits by up to 30%.

Top Tips:

  1. Investing in sustainability in the short term can lead to long term financial sustainability
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  3. Entice customers with delicious food and follow up with information about sustainability