To help you focus on your mind, we’ve divided up the categories. In the first of three blogs about how to complete a winning submission we assess the key points you should be making when entering the four Sourcing categories.
Sourcing. Whisper it gently, but for many this is the most coveted collection of categories. That’s because these four awards are all about the produce you put your heart and soul into procuring, and then dishing up deliciously to your diners. Step forward the sorcerers of sourcing.
Through the intricacies of the Food Made Good Sustainability Rating we’ll quantify what you’re buying in. In your submissions for this quartet the judges will be crying out for examples of genuine ingenuity over and above even the usual care and attention that goes into ensuring only the finest food, with a minimal impact hits the plate.
Check out the brief category descriptions and take inspiration from the 2018 winners before you put pen to paper in the categories in which you excel and have a story to share and inspire others.
Celebrate Local & Seasonal
This award recognises the business demonstrating real innovation to make the most of their local larder. There’s never been a better time to shape our food culture. Successful submissions in this category will demonstrate smart ways of showcasing the best of British, both the produce on the plate, and the people working tirelessly to grow, rear and create it.
2018 winner: FoodSpace:
Conor Spacey: “We scoured the country to find the best producers within a 50-mile radius of all 12 sites, allowing us to build a local larder and champion local producers. Now we have a ‘50-mile dish’ on the menu every day, and the customers who choose it receive loyalty points. We understand the power of being part of the local community by supporting the local economy, families and jobs, and strive to help others do so too.
Serve More Veg and Better Meat
Placing plant-based dishes front and centre, upping the proportion of veg on the menu, using only higher welfare meat or going nuts for nose to tail – just some of the creative ways operators can meet diners’ demand and the environmental imperative to reduce our ‘foodprint’ as well as impress the Food Made Good Awards judges.
2018 winner: Woods Hill Table:
Charlie Foster: “We looked at the overwhelming impact of meat production in the US and decided to integrate our supply chain. We run our own 360 acre organic, 100% pasture-raised, pesticides-free livestock farm, and we use all parts of our animals, working every cut into our dishes, creating blankets from hides and lighting our tables by our own tallow candles. Now we serve the highest quality meat at affordable prices.
Source Fish Responsibly
From simple steps like removing the least sustainable seafood species from the menu and communicating your policy clearly to both suppliers and diners, to switching to less fashionable species and achieving MSC certification, there’s a net-full of ways to land this award and ensure there are plenty more fish in the sea.
2018 winner: Lussmanns Sustainable Fish and Grill
Andrei Lussmann: “We have spent the past 5 years building an in-depth strategy to ensure that we are serving customers a growing variety of MSC certified dishes. We have shown that diners can fall in love with different species and that it is possible to promote the importance of MSC certification to a high street audience, with our 90% MSC certified menu.”
Support Global Farmers
This category rewards foodservice businesses having the biggest impact on the lives and land of farmers thousands of miles away. Operators have proved that there’s a whole lot more to this than just serving coffee and tea that secures farmers a fair price. The judges will be looking for initiatives building thriving communities and a healthy environment.
2018 winners: bartlett mitchell
Wendy Bartlett: “We brought our supply chain in house by launching our own premium Fairtrade coffee brand, ‘Perkee’. Working with the Soppexcca Coffee Co-operative, this satisfied customer demand whilst ensuring a fair deal for the farmers growing it. The project provides our customers a better coffee experience than the high street but also allows us to have real impact on the lives of over 600 farmers.”