Page 4 - Essentially Catering Issue 96
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Essen ially Catering Magazine - December 2019

        Industry News

        SRA recognises

        proac ive responsibility

        An organic Wiltshire pub that has stopped serving tradi ional Sunday roasts and replaced bagged crisps with
        homemade as part of its war on waste, was recently crowned the Business of the Year, as SRA President Raymond
        Blanc also named Greta Thunberg his Sustainability Hero, at the Food Made Good Awards 2019, the Sustainable
        Restaurant Associa ion’s (SRA) annual industry accolades for the most progressive purveyors of food and drink.
        The 24 winners include the following:

        Business of the Year -              Raymond Blanc Sustainable Food      Chef of the Year - Deri Reed,
        The Wheatsheaf, Chilton Foliat      Hero - Greta Thunberg               The Warren, Carmarthen
        Concerned about wasing vegetables,   “Greta Thunberg is receiving this   Deri has created a restaurant built
        meat and energy, owner-chef Ollie   award for waking one generaion,    by the community - started with a
        Hunter has also removed roasts      shaking at least one more and inspiring   £20,000 crowdfunding campaign
        from the Sunday menu. With three    millions to engage and act on climate   - and for the community, realising
        quarters of its menu now veg-led, The   change,” said Blanc.            his dream of running a restaurant
        Wheatsheaf also won the Serve More                                      showcasing quality Welsh produce and
        Veg and Beter Meat award.                                              producers at aŽfordable prices.

        Source Fish Responsibly - YO!                                           Product of the Year - Belu
        For smashing its target to move from 60% to 100% sustainably sourced seafood,   The company’s campaign to install free
        15 months ahead of schedule. It also took home the Treat StaŽf Fairly award in   water Žilter installaions in restaurants
        recogniion of its business-wide iniiaive to manage employees’ mental health,   is saving hundreds of thousands of
        which has helped the 70-site group reduce staŽf absences by 40% in six months   single-use botles a year.
        and seen turnover amongst salaried staŽf fall 9%.

        A full list of this year’s Food Made Good Awards winners can be found here.

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