Support the Community: Lavang

“It's increasingly important for businesses to operate sustainably,” says AJ Ali, owner-manager at Lavang. In addition to the responsibility borne by any business to minimise environmental impact, he notes that today’s consumers are seeking out businesses that prioritise sustainability – and that there are benefits to that all-important bottom line, too. “We definitely see cost savings,” he says. “Sustainable practices like reducing waste and using energy-efficient appliances have led to lower operational costs for us.”

Community connections at Lavang

The conversation turns to how community fits in as part of Lavang’s sustainability programmes. “At Lavang, we feel a sense of responsibility to support the community we serve,” says AJ. So how do they go about this? 

First up is local sourcing: the majority of Lavang’s produce is bought from local independent suppliers. “This does require more effort and sometimes higher costs,” he says, “but it means we can keep money in the local economy.” Even their team is sourced locally; they have employability programmes with The University of Sheffield, Sheffield Hallam University and Sheffield College. “In fact, all of our staff members are from within a five-mile radius of the premises!” To promote and maximise their connections across the city, Lavang hosts regular business and networking events, including collaborations with Sheffield Chamber of Commerce CEOs Supper Club and Shakespeare Martineau Curry Club.

Eager to give back to their locality, Lavang also engages in charitable work, raising just under £10,000 in 2023. This year, they’re working to collect and donate money to a charity partner, Sheffield Churches Council for Community Care (SCCCC), a local voluntary organisation provides a network of support for older people in Sheffield, as well as their carers and families. 

AJ is very proud of their Social Value Action Plan, which incorporates all of the above. “Our employability and charity work are really important to us,” he says. “Supporting the community enhances our reputation and brand image, while building relationships with local businesses and organisations creates a supportive network.”

The results make it all worthwhile; the team at Lavang has found truth in the idea that building strong community connections fosters customer loyalty, brings repeat business and attracts new customers who value businesses that give back. As AJ observes, it also creates enhanced social value and brings more money into the locality.

Lavang and Food Made Good

“After achieving carbon neutral status, we wanted to keep the momentum up,” says AJ. “With the world’s largest restaurant sustainability accreditation for hospitality, The SRA was the obvious choice!” Lavang completed their first Food Made Good Standard in 2023, earning a laudable two stars.

AJ says the team was pleasantly surprised by how thorough and detailed the Food Made Good Standard is. “For any business getting ready to sign up, my advice would be to consider the Standard's requirements carefully,” he continues. “Be prepared to take your time (it took us almost six months to complete!); and don’t be slow to seek guidance and support from The SRA and from other accredited businesses in the FMG network.”

“The Standard itself is a valuable Framework for restaurants seeking to build sustainable practices and incorporate the core principles of the triple bottom line,” says AJ. “The process acts a chance to reflect on what you’re doing well and what needs improving. It provides a great benchmark to measure impact and opportunities for further improvements.” He shares one very tangible and welcome outcome: taking the Standard has reduced Lavang’s food costs by an incredible 20% through portion control, waste management and plant-based menu development.

Keeping up the momentum

AJ notes that communication is key in order to ensure that customers are aware of Lavang’s sustainability efforts. To this end, they have a dedicated sustainability page on their website and make sure to share their hard work on their social media platforms. Recognising that their front-of-house employees make great ambassadors, staff are also well informed and ready to talk to customers about their practices. Through this combination of active sustainability and communication, they’ve seen a growth in their customer base. “Potentially, this indicates that sustainability-conscious customers are drawn to our restaurant.”

Always keeping that momentum up, AJ shares what’s next for Lavang. “We’ll be working with Zero Carbon Forum and the Carbon Literacy Project,” he says. They’re also eager to switch to renewable energy and are implementing heat capture technology in the kitchen, understanding that the long-term benefits will make the initial investment worthwhile. Meanwhile, their support of their community continues: they’re currently in discussion with their local primary school to sponsor a growing club, giving kids the opportunity to grow produce that can be used onsite. 

We look forward to seeing where their momentum takes them from here.

Learn more about Lavang at their website. Read more about the Food Made Good Standard here, or head to our News & Insights page to find more articles about why community is a key part of sustainability and how your restaurant can forge stronger community connections.