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Sustainable Restaurant Association (UK): Network for Restaurants, Suppliers & Diners

Posted in Models, Movements by Kate Archdeacon on July 6th, 2011

Via Food Climate Research Network (FCRN)

The Sustainable Restaurant Association is a not for profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out. We help our member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community. Our independently verified star rating system means diners can choose a restaurant that matches their sustainability priorities. We recognise restaurants as one, two or three star sustainability champions depending on how they rate against a wide range of criteria covering 14 areas of sustainability. So, whether a diner’s main concern is animal welfare or carbon reduction, the SRA and its members are committed to a change for the better. We also help keep sustainability on the news agenda at a local and national level, running campaigns on issues such as finding more sustainable fish supplies, food waste and energy efficiency.

Ways in which we’ve helped restaurants be more sustainable.

Since our launch in March 2010 we’ve provided restaurants with hundreds of practical, cost saving, sustainable solutions across our three sustainable categories. Here are just a few examples of the varied ways in which the SRA has helped our members:

  • Society – Ping Pong, with 12 sites in London, wanted to engage with a local charity working with homeless people – we put them in touch with St Mungo’s and now they are working together. [UPDATE Feb 29, 2012: Ping Pong ended up working with a different charity, according to a St Mungo’s rep who contacted SCN.]
  • Environment – Quo Vadis, in Soho, asked to us solve their waste problem. The restaurant recognised it was sending too much to landfill. We introduced them to Harrow Waste. Now nothing goes to landfill, they have installed a glass crusher, cardboard and glass is separated from the rest and they are starting to recycle paper and plastic, saving thousands of pounds in the process.
  • Sourcing – In early 2011 all 11 Leon restaurants introduced a new item on its menu – the fish finger wrap and wanted to be sure that the cod was from a sustainable source. Our extensive research proved positive and now the wrap is Leon’s bestseller – making it sustainable in every sense.
www.thesra.org/

Well worth reading the SRA 2010 Report for more detail on the way it’s been working. KA

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