“While the selection of vegetable-based dishes is not huge, pretty much all of the veg is from these shores. There is a wide variety of meat dishes to choose from, most of them from animals raised free-range and the braised ox cheek dish is a good example of nose to tail cooking, giving diners the chance to enjoy a lesser used cut and ensuring all parts of the animal are eaten.”
“Eating sustainably has an impact not only on your environment but on your health as well. It can also be highly affordable. Using my One Planet Plate dish (see recipe below) as an example, cauliflower is an incredible vegetable that’s available all year round and always available locally. It’s also inexpensive.”
“A dynamic map on the One Planet Plate website makes it easy for anyone around the world to search for restaurants serving a special sustainable dish on Saturday 24th March, as well as to explore dozens of recipes that help build a better food future, freely contributed by restaurants all over the world.”
“The workforce is changing and millennials aren’t up for crazy hours,” says Tom Tanner, spokesperson for the Sustainable Restaurant Association. Instead, to recruit good people, growing chains such as the Breakfast Club and bar group the Alchemist are offering staff paid time off to volunteer with community groups, a perk for principled millennials. The Breakfast Club’s holiday allowance is generous (for instance, head-office staff and general managers get 40 days a year), and it allows staff paid time off to train for company fitness challenges, such as a marathon in the Arctic Circle.”
“The first step, as with any effective reduction strategy is to take stock; assess what you’re currently using, whether it is essential to the business, whether it can be removed entirely or if not, reduced or replaced with a reusable option,” says a spokesperson at the Sustainable Restaurant Association.
Many of our food service members including Salon, Root, Spring, Tiny Leaf & Leon, featured in the latest edition of the Waitrose Weekend, alongside our inspirational board members Prue Leith and Sir Raymond Blanc OBE.
All members provided their useful top tips on reducing food waste including ‘Pickle your surplus veg’, ‘Turn citrus peelings into candied peel’, ‘Turn old bread into pudding’ and ‘Make brown sauce with leftover juice’.
“I am the President of the Sustainable Restaurant Assocation, of Food Made Good. I have worked with this wonderful organisation with 7000 restaurants who have embraced those values and young chefs who are going to change completely the make up of restaurants, the providence and sustainability. Around that nucleus we are going to build things and for chefs to be more involved”
“The carbon footprint of the UK’s hospitality industry is equivalent to that of Costa Rica, a country with a population of around 5m people, according to Sustainable Restaurants Association head of membership Ylva Johannesson.”
“In food and drink, we all want to do the right thing. We want to shop and eat sustainably. But, sometimes, it is easier said than done. Our willingness to jump on the latest eco-trends and unquestioningly accept reassuring labelling can lead to unintended consequences.”
“Virgin has partnered with the Sustainable Restaurant Association and follows that organisation’s guidelines regarding fair trade, biodiversity, waste management, sustainable sourcing, and ethical and humane animal husbandry.”
“The revelation that Le Gavroche had paid some chefs as little as £5.50 per hour was “a massive own goal” for an industry struggling to attract and retain quality employees, according to the Sustainable Restaurant Association.”
“By joining the SRA we are going to work with you to make what you do already, simply, better. Sustainability isn’t about one issue and doesn’t have to go against commercial practices.”