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Sustainable Restaurants Association
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- 3. What consumers think Doyou think the restaurant industry is doing enough to tackle social and environmental issues? NO – 66% How much more likely would you be to eat at a restaurant if you knew they had an award for its overall social and environmental performance? More or much more likely – 70% Clearly customers want restaurants to be more responsible, but don’t believe they are doing enough
- 4. Sustainable Restaurant Association Treating PeopleFairly Community engagement Responsible Marketing Society Environment Energy Efficiency Waste Management Water Saving Environmentally positive farming Fairly Traded Local & Seasonal Ethical Meat & Dairy Sustainable Fish Healthy Eating Workplace Resources Supply Chain Sustainability is about a business managing not only the financial but also the social and environmental impacts of its operations Our issue management framework brings all the issues together and provides 14 focus areas. Sourcing
- 5. Star Rating • Ourindependent Star Rating process has been designed to give a standardised grading of sustainability for any restaurant, hotel or contract caterer • The Sunday Times called it “The Michelin Stars of Sustainability” and it is an easy way for diners to identify the restaurants that meet their ethical & environmental values • The results of the process provide ◦ Owners with a sustainability health check, guidance where attention should be focused, and chance to benchmark progress year on year ◦ A clear & highly marketable award shared with restaurant guides, critics and online listings
- 6. Membership The SRA’s teamof specialist consultants provide member restaurants with expert advice and support across our 14 sustainability areas, including sourcing, employing apprentices, energy efficiency and waste management. Our restaurants receive exclusive access to the SRA supplier database and associated offers & discounts. Members also benefit from our in-house PR who works to promote their sustainability.
- 7. • Launched March2010 • Working with 1,000 restaurants across the UK oHigh street to fine dining oIndependents to chains oLocal and national oRestaurants, pubs, hotels, contract caterers, mobile caterers Growth
- 8. • Broad church •No barrier to entry • Journey of continuous improvement • Consumer expectations • Transparency Core principles
- 9. Too Good ToWaste
- 10. Restaurant food waste UKrestaurants produce over 1.6 million tonnes of waste a year… …and 600,000 tonnes of that is food
- 11. Restaurant food waste Thatweighs the same as 3 double-decker buses for each and every restaurant… …or 0.48kg for each and every diner!!
- 12. Restaurant food waste Ourresearch shows that restaurant foodwaste is… 5% spoilage 65% prep waste 30% plate waste
- 13. Reducing food waste We’veworked with a number of restaurants to reduce food waste, as part of a pilot study, and helped them to achieve results through… Offering customers different portion sizes Relearning old skills Other innovative solutions
- 14. Resistance to reducingwaste Equating quantity with value Finding the flexibility to make the most of leftovers Being unaware of the potential savings
- 15. The SRA hasdeveloped a tool kit, in association with Unilever Foodsolutions, that includes: - •A straightforward audit for measuring: a)how much food waste a restaurant produces b)where the waste occurs •Advice and tips for reducing avoidable food waste and disposing responsibly of unavoidable food waste Solutions
- 16. The “doggy box” Aconsumer campaign that engages the trade - consumers are, after all, part of the solution 83% of the public would ask for a doggy box but don’t think they can or are too embarrassed TOO GOOD TO WASTE MAKES IT OK TO ASK
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