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SRA reveals Top 20 most sustainable operators

SRA reveals Top 20 most sustainable operators

Meat, food waste and plastic reduction high on menu for finalists of Food Made Good Business of the Year

Restaurants and foodservice operators responding to the climate crisis by shifting the balance of their menus towards more veg-led dishes, finding ever more innovative ways to keep food on the plate and out of the bin, and reducing single-use plastic, feature prominently in the Top 20 Food Made Good Sustainable Businesses of the Year.

The winner of the award, the business to have achieved the highest score in the Sustainable Restaurant Association’s (SRA) industry-leading Food Made Good Rating, will be revealed by Melissa Hemsley at the Food Made Good Awards ceremony at Troxy, London on 5 November.

The rating assesses businesses across all aspects of their policies, operations and influence across ten key themes under the headings of Sourcing, Environment and Society. Together these define a ‘good’ restaurant or foodservice business.

The Top 20 list features an organic pub, workplace and university caterers as well as a city farm café, a Danish Michelin-starred restaurant, a major pub group and two beachside restaurants.

With livestock production and food waste combining to account for about a quarter of all greenhouse gas emissions, the SRA has been focusing on supporting foodservice to shift the balance of its food procurement towards more veg and to set and meet food waste reduction targets with its Food Print and Food Waste: Bad Taste programmes.

Raymond Blanc OBE, President of the SRA, said: “The whole world and kitchens across the UK are waking up to the climate threat. The Food Made Good Awards are the perfect platform for shining a light on those kitchens - and the teams working in them - that are using incredible creativity and taking risks to help their customers make food choices that are good for them and the planet. Every chef and restaurateur will take inspiration from this shortlist of dozens of inspiring ideas and initiatives successfully implemented by their industry colleagues.”

Among the positive impacts achieved by businesses in the Top 20 as they help diners use the power of their appetites wisely, are:

Where The Light Gets In has reduced meat portion sizes to a third of the total dish and stopped serving beef.

In the same vein, multiple Food Made Good Awards winner Poco Tapas Bar now only serves lower impact offal and game, while its root to fruit approach means every scrap is put to use on the day or in the form of pickles and preserves.

The Wheatsheaf Chilton Foliat has stopped selling Sunday roasts because of the waste of meat, vegetables and energy and continued to satisfy its carnivorous customers by keeping meat flavour high, despite reduced portion size.

Lucky Beach Café in Brighton has increased sales of veg-led dishes by a quarter, inspired by the popular introduction of the Moving Mountains burger.

To reduce its plastic use, The Wheatsheaf now makes all its own crisps and offers no condiments in sachets.

Other businesses on the Top 20 list tackling plastic successfully include:

The City Farm Café in Bristol, which has swapped the 1500 cartons of juice it sold each month for 10litre re-usable bags and banned disposable coffee cups.

University of Plymouth’s 20p discount for reusables has helped it save more than 40,000 cups in the last year.

A full list of categories and the shortlisted restaurants are available here.

The Sustainable Restaurant Association (SRA) is a not-for-profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out. Its Food Made Good programme helps foodservice to focus on the issues affecting the food system and to work towards a shared goal of serving meals that do not just taste good but do good too.

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