The Issues we’re tackling
Our campaigns provide a platform to tackle a particular issue in the food industry, from supporting global farmers to cutting food waste. We make it easy for our members to come together, work towards a shared goal, and better communicate their successes with their customers. For diners, this is a great way to keep up-to-date on the big sustainability issues in the food industry.
#OnePlanetPlate
One Planet Plate is a restaurant movement that puts sustainability on the menu. Chefs worldwide demonstrate how food can help us live better on planet earth. Faced with a full menu of dishes to choose from, it can be hard to use the power of your appetite wisely. A One Planet Plate is a delicious vote for the future you want to see.
So go tuck in!
Vote with your fork. Head to a participating restaurant to try their hero dish first hand. Snap and share it on social media using #oneplanetplate.
Get on the map
Got a #OnePlanetPlate to share? If you’re a chef and you have a One Planet Plate in mind, or a dish on your menu that would match the criteria, we’d love to hear from you.
REDUCE REUSE RECYCLE
Plastic plays a crucial role in the day to day operation of most food service businesses. Right now the sector is facing an unprecedented level of awareness and pressure over its environmental impact. Call it the Attenborough Effect, or just a long time coming, but the tide is turning and the public is demanding change when it comes to single-use plastic. Tackling plastic use in your business can be a confusing and frustrating task. With so many types of plastic to cope with, and an ever-increasing number of confusing ‘environmentally friendly’ alternatives coming to market, knowing how and where to start, and what answers are the best answers, is easier said than done.
SERVE MORE VEG & BETTER MEAT
The Western meat-heavy diet has been linked to negative impacts on public health- including many types of cancer- as well as having detrimental effects on the environment. Livestock production contributes substantially to climate change, and it’s a huge drain on water and land. It’s no surprise that there’s increasing interest in eating less and better meat!
A growing number of diners are looking to flex their diets. In response, we are calling on restaurants to create delicious dishes which make plant protein and vegetables the ‘star’ of the show. Download one of the toolkits by clicking the button below:
KIDS VEG OUT
It’s no secret that British children are eating less and less veg. For most, ‘5 a day’ is now a far-fetched goal and as many as 1 in 7 4-11 year olds aren’t even getting a single portion of vegetables each day. And when you look at what they are actually eating, a fifth of their veg comes from pizza or baked beans.
Eating more veg is vital for children’s health. Not only is it essential for a healthy diet, reducing the risk of heart disease, stroke and some cancers, learning to love veg as a child helps establish good eating habits for life.
Click here to download the resource, or get in touch to find out more.
Brookwood’s “Veggietastic” initiative
Running an education catering business with a core belief in the importance of healthy eating, I spend a lot of time talking about what “healthy eating” means. This can be about sports nutrition, balanced meals, cutting down on salt and sugar, but the more challenging aspect is getting children to eat healthy foods. The fact is that what is often seen as healthy nutritious food isn’t what children want to eat. Take leafy green vegetables, almost certainly not high on a list of children’s top five foods...
Nose-to-tail wasn’t enough for The Good Egg… taking food waste one delicious step further
When a saddle comes in we take the chops for our main menu, trim down the ribs for a delicious sticky lamb ribs starter, and then take everything that is left, all the trimmings, fat and belly meat and use it to make awarma – a mixture of the rendered lamb fat and meat trimmings that can be stored for a long time and is delicately spiced – and just using a tiny amount of it adds an amazing extra dimension to dishes… Especially hummus, which is served with crispy lamb awarma all over the Middle East.
Celebrating the Local FoodSpace
If you asked me if we’ll compromise by just going back to one big supplier for our business, I’d say absolutely not. This is our model and while we will undoubtedly have growing pains with a lot of work along the way, but we proudly believe that it’s the right thing to do and that our clients love it. You could say we make life hard for ourselves, and sometimes it can be a challenge but there are so many benefits that we wouldn’t do it any other way.
The Shed Restaurant
The brothers have crafted a daily-changing menu of seasonal produce which aligns with their ethos of incorporating growing, foraging and great cooking. Already focussed on minimising waste in their kitchen, the brothers embrace ‘nose-to-tailcooking’ making sure no part of the animal goes to waste.
Oakman uses innovative ideas to reduce costs as well as environmental impact
Oakman has always strived to make its pubs genuine community hubs. Peter says: “A business should make sustainability part of its philosophy, part of how it behaves on a day to day basis.”
Peter is convinced that of the business benefits. “I believe that in the longer term it will drive innovative ideas that will reduce costs as well as environmental impact,” he adds.
The start of a long journey at Carluccio’s
Like a number of SRA Members, Carluccio’s was somewhat anxious to discover how it would perform in the rating and was pleasantly surprised when the SRA awarded it One Star – equating to a good level of sustainability. The SRA’s assessors found that the company was already performing very strongly in two of the three pillars of sustainability – Society and Environment.
Interested in membership?
As a collective, we have the power to create a better system; one that can sustainably support a healthier future for both people and planet. Together we can make a difference!
