The Sustainable Restaurant Association on how chefs can build a better food future for people and planet
The Sustainable Restaurant Association shares why our restaurant kitchens have a critical role to play in shaping the future of our world and how chefs can build sustainable practices into their everyday operations. Find an exclusive discount for restaurants to undertake The Sustainable Restaurant Association’s Food Made Good Standard at the bottom of the article.
The Sustainable Restaurant Association on how chefs can build a better food future for people and planet
The Sustainable Restaurant Association shares why our restaurant kitchens have a critical role to play in shaping the future of our world and how chefs can build sustainable practices into their everyday operations. Find an exclusive discount for restaurants to undertake The Sustainable Restaurant Association’s Food Made Good Standard at the bottom of the article.
Sitting at a unique intersection between food systems and food consumers, the hospitality sector has a responsibility to use its influence to create positive change – and an opportunity to reap the benefits of doing so. The F&B industry has a much greater environmental impact than most people realise, making significant contributions to the climate crisis, biodiversity loss, land conversion and the eutrophication of water. Food waste is one big part of this problem, with UNEP estimating that 931 million tonnes of food is wasted every year – and a huge 26% of this coming from foodservice. Food production also demands incredible volumes of water, with the worst culprits being animal-based products.
We won’t meet our climate targets without changing how we cook, serve and eat our food, and this will not happen if we expect individuals alone to lead the change. How we eat is not just a matter of personal preference, but is heavily influenced by the food environment – consumer choices are easily swayed by what’s available, what’s affordable and how it’s presented. Our menus need a serious rethink.
All of this adds up to one thing: the hospitality sector has a responsibility to take action, implementing urgent change across supply chains, on menus and within daily operations. Forming a pivotal link between the food system and the consumer, the hospitality sector holds incredible power to change our world for the better by wielding their influence both up- and down-stream.
Through procurement policies and menu development, chefs can help build better food systems for our shared future. Making healthy, sustainable food an easy, attractive choice for the customer can lead the cultural shift we so desperately need in our dietary patterns, creating a future where healthy and sustainable foods are the ‘norm’.
We can help to fix the food system and ensure that good food – good on every level – is available and accessible for everyone. We have the power to change how the customer thinks about food and, ultimately, orders and eats. The great news is that improving your restaurant’s sustainability can also cut costs, attract customers, boost your brand reputation, gain competitive advantage, satisfy stakeholders and make sure you’re ahead of the game when it comes to changes in environmental legislation.
A comprehensive approach to sustainability
To make the right impact, it’s important to take a holistic view of what sustainability should mean for this industry.
Environmental impact is often the first focus area that comes to mind. For restaurants, reducing Scope 3 emissions is particularly challenging but absolutely necessary. Switching to renewable energy, avoiding pollution of all forms and reducing water use in-house and through the supply chain are all highly effective ways to minimise your impact. Embrace the principles of circularity and work with suppliers to eliminate non-organic waste (especially plastics) and make food waste a thing of the past.
Responsible sourcing is a central way in which chefs can transform the food system, creating demand for better agricultural and fishing practices. This includes things like cultivating a clean supply chain; choosing high-welfare meat and fish, caught or farmed using sustainable methods; ensuring fair compensation for producers; and celebrating provenance in ingredients and on menus. Encourage healthy, sustainable diets by serving a greater proportion of plant-based meals – and by making these options creative, delicious and irresistible.
This area is often overlooked, but – especially in an industry built on social interactions – it matters how F&B businesses treat the people in their network. Restaurants function as important ‘third spaces’ for communities and help to shape cultural identity on a local level. From customers to staff, suppliers and stakeholders, everyone with whom your business interacts deserves respect, fairness and care. Make sure your kitchen is a positive environment where employees are valued and where they’ll want to stay for the long haul.
For all your sustainability work, make sure to put measurable targets in place, track your progress and report it in a transparent way. This is a journey, not a destination; it’s about always aiming to be better tomorrow than we are today.
Our Food Made Good Standard is the only global sustainability accreditation developed especially for the F&B industry, designed to drive positive change through the sector and build a better future for both people and planet. We understand the nuances of this industry and we’re here to support you on your sustainability journey: the Standard assesses behaviour, measures action, celebrates progress and – for each business – provides a tailored roadmap towards further improvement.
We’re offering Great British Chefs readers a unique discount: drop The Sustainable Restaurant Association a line at hello@thesra.org and quote the code FMG1MONTH to sign up to the Food Made Good Standard and get your first month for free!
You can read more about the Standard here.
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