A Food Made Good Success Story: The Cow & Plough
Sustainability is high on the agenda for The Cow & Plough, a pub from Steamin’ Billy Brewing Co. Ltd., based in Leicester, UK.
The Cow & Plough took the Food Made Good Standard in 2022 and achieved a superb two-star rating. We chatted to Billy Allingham, Director of Steamin’ Billy, to learn more about their sustainability ambitions and what they took from their Food Made Good experience.
At The Cow & Plough, a key mission is to increase their environmental sustainability and to implement best practices to reduce their use of waste, water and energy. They reduce food miles by sourcing directly from local, ethical growers and farmers while growing as much as they can on their own small holding. The team at The Cow & Plough is committed to recycling and upcycling as much as possible, and their aim is to partner with likeminded sustainable companies to protect the planet for future generations.
Driving sustainability at The Cow & Plough
“My ambition is to go back 80 years and to eat seasonally and locally,” says Billy, when asked why sustainability matters to him. He is definitive in his opinions on the subject. “I don’t believe in flying food around the world to placate consumer whims.” Indeed, Billy sees consumer choices as one of the biggest challenges for hospitality businesses looking to improve their sustainability credentials. “Very few people really care. They make the right noises, but ultimately are selfish to their own ends.”
“My ambition is to go back 80 years and to eat seasonally and locally.”
In need of an accreditation that would clearly demonstrate The Cow & Plough’s sustainability efforts, Billy chose the Food Made Good Standard because it was the only option that was the right fit for his own views on sustainability. Both holistic in nature and based on measurable metrics, he views it as a guiding hand for his business. “I believe it will help us make the correct decisions.”
The impact of Food Made Good on The Cow & Plough
As a result of the Standard, Billy has found that his passion for implementing sustainable practices has spread throughout the company. “It’s no longer owner-led,” he says. “It has made the whole team think more deeply about how we work.”
Since taking the Standard, the business has evolved across numerous areas. They grow their own vegetables, avoid purchasing ingredients with a negative impact – such as avocados and blueberries – and have improved their recycling practices.
It’s no longer owner-led. It has made the whole team think more deeply about how we work.
To read more about The Cow & Plough, visit their website here. Read more about how the Food Made Good Standard can benefit your restaurant here, or sign up to get started on your own sustainability journey!
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