sustainable restaurants association
Post on 17-Jul-2015
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What consumers think
Do you 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
Sustainable Restaurant Association
Treating
People Fairly
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
EatingWorkplace
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
Star Rating
• Our independent 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
Membership
The SRA’s team of 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.
• Launched March 2010
• Working with 1,000 restaurants across the UK
oHigh street to fine dining
o Independents to chains
oLocal and national
oRestaurants, pubs, hotels, contract caterers,
mobile caterers
Growth
• Broad church
• No barrier to entry
• Journey of continuous improvement
• Consumer expectations
• Transparency
Core principles
Restaurant food waste
UK restaurants produce over 1.6 million
tonnes of waste a year…
…and 600,000 tonnes of that is food
Restaurant food waste
That weighs the same as 3 double-decker
buses for each and every restaurant…
…or 0.48kg for each and every diner!!
Restaurant food waste
Our research shows that restaurant foodwaste is…
5% spoilage 65% prep waste 30% plate waste
Reducing food waste
We’ve worked 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
Resistance to reducing waste
Equating
quantity with
value
Finding the
flexibility to make
the most of
leftovers
Being unaware
of the potential
savings
The SRA has developed 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
The “doggy box”
A consumer 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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