Page 4 - Essentially Catering Issue 96
P. 4
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 afordable 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 Staf Fairly award in water ilter 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 staf absences by 40% in six months single-use botles a year.
and seen turnover amongst salaried staf fall 9%.
A full list of this year’s Food Made Good Awards winners can be found here.
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