The Sustainable Restaurant Association: “Businesses Are Not Navigating This Alone”
This week, GridDuck sits down to chat with Sustainable Restaurant Association MD, Juliane Caillouette-Noelle. The discussion covers challanges, take-home tips, upcoming projects and what sustainability success looks like as a restaurateur.
The food we eat has an impact on the planet, accounting for a third of global greenhouse gas emissions. In fact, the global food system is becoming more energy-intensive. We need to invest in energy efficiency and decarbonisation technologies to reduce these emissions.
This doesn’t have to be as hard or confusing as it sounds. Making it easier for the hospitality industry is the Sustainable Restaurant Association. Founded in 2010, the UK-based organisation has the goal of making sure that eating out is good for everyone and that it has a restorative impact on the planet.
The team at GridDuck HQ was so impressed with the work they’ve done to advance sustainability, we asked if they’d like to feature on our blog.
Juliane Caillouette-Noble, managing director of the SRA, spoke to us about plating up food that’s planet-friendly.
In your view, why is sustainability a must-have for the hospitality sector?
JCN: There are three main reasons for a hospitality business to operate sustainably. Firstly, we are facing a climate emergency. More than a third of all man-made greenhouse gas emissions are generated by the food system. Additionally, around a third of all food produced is lost or wasted globally, which contributes to another 10% of total greenhouse gas emissions.
Secondly, with the recruitment and retention challenges facing the industry right now, it’s well worth bearing in mind that a business operating sustainably is a much more attractive place to work. New research reveals that over half of the UK workforce say that sustainability is an important factor in choosing what company to work for. The youngest generation, Gen Z (16 to 24 years old), is leading the way.
Thirdly, 83% of UK consumers now expect food and drink brands to engage in at least one of four areas of sustainability: sourcing, packaging, carbon or fundraising.
How do you define and measure sustainability for the hospitality sector?
JCN: Knowing where to start with sustainability can be a barrier to action. Providing people with a clear and accessible structure has always been our goal. We created our wide-ranging framework covering 10 key areas, grouped under three main headings: sourcing, society and environment.
For example, under sourcing, we include celebrating local and seasonal food, and we ask people to source fish responsibly, to serve better meat and offer more vegetables. In society, we talk about treating staff well, supporting the community and feeding people well. Finally, the environment is about valuing our natural resources; the three “Rs”, reduce, reuse and recycle; and not wasting food. In conclusion, implementing these practices is what “good” looks like.
We’ve always encouraged hospitality businesses to put their credentials to the test, rather than just virtue signalling. As the climate crisis takes on even greater urgency we’ve decided to ramp up the significance we place on certification. Our Food Made Good Sustainability Rating is now at the very centre of our offer.
What would be your top tips for becoming more sustainable in the hospitality sector?
JCN: Right now there are three steps a hospitality business should consider. First, switch to a renewable energy supplier. This could help an average restaurant save 600 tonnes of carbon a year.
Second, assess where you’re at right now by completing our simple online self-assessment tool, Food Made Good 50. If you don’t know your starting point, you won’t be able to set targets and implement meaningful change. The survey can be used to help you find new suppliers or plot a new path without feeling overwhelmed about what you need to do.
Third, review your menu. This is where your carbon footprint is going to be heaviest – as much as 75%. Replacing 10% of meat with plant-based options could save 350 tonnes of carbon per year. If we all took these actions, cumulatively we would have a big impact.
What do you have coming up?
JCN: We are launching our One Planet Plate campaign on 28 October. Since its launch in 2018, more than 200 chefs have contributed a recipe to our platform. The likes of Ottolenghi and Caravan have taken part. To be considered sustainable, the recipe has to meet at least one of six criteria.
If you’re a hospitality business, there are three ways of getting involved with the SRA right now:
Join the community and complete a Food Made Good sustainability rating
Sign up to go net zero using the Net Zero Restaurant protocol
Join the One Planet Plate campaign – email oneplanetplate@thesra.org for more information about taking part
GridDuck works with businesses to reduce carbon emissions and energy waste. If you’re in the hospitality sector and would like to learn more about how you can become a more energy-efficient business, arrange a quick and informal chat with Miles today.