THE ISSUES WE’RE TACKLING
The climate crisis, world hunger, food waste, drought… there is a long list of global issues connected to the food industry.
With our work, alongside our members, we aim to tackle these issues to take care of the planet’s delicate balance of resources, by helping the food industry to use them sustainably.
We then help our community to better communicate their successes with their customers.
OUR CALL TO ACTION
The Sustainable Restaurant Association is calling on the whole foodservice sector to take on the tastiest challenge on the planet.
The Tastiest Challenge report is about the state of sustainability in the UK foodservice sector – a review of what operators have done in 2018, an assessment of the pressing challenges ahead, it’s preparedness for tackling them, and an action plan for the industry for 2019 and beyond.
UNWRAPPING PLASTICS
Plastic plays a crucial role in the day to day operation of most food service businesses.
Tackling plastic use in your business can be a confusing and frustrating task. With so many types of plastic to cope with, and an ever-increasing number of confusing ‘environmentally friendly’ alternatives coming to market, knowing how and where to start, and what answers are the best answers, is easier said than done.
SOURCE FISH RESPONSIBLY
Did you now that 90% of our fish stocks are overfished or fully exploited?
Or that marine populations have halved since the 70s? Yet we still put unsustainable fish on our menus.
Improve the provenance of the fishes on your dishes with the Source Fish Responsibly resource.
KIDS VEG OUT
It’s no secret that British children are eating less and less veg.
For most, ‘5 a day’ is now a far-fetched goal and as many as 1 in 7 4-11 year olds aren’t even getting a single portion of vegetables each day.
And when you look at what they are actually eating, a fifth of their veg comes from pizza or baked beans.
Use our Kids Veg Out Resource to change the game at your business.
MAKE VEG A STAR
The Western meat-heavy diet has been linked to negative impacts on public health – including many types of cancer – as well as having detrimental effects on the environment.
Livestock production contributes substantially to climate change, and it’s a huge drain on water and land.
We are calling on restaurants to create delicious dishes which make plant protein and vegetables the ‘star’ of the show.
GREASE IS THE WORD
Written in partnership with Kingspan, this online resource provides operators with everything they need to know about effective FOG management
EMPLOYING EX-OFFENDERS - FAQS
The Clink charity have created a solution to the skills-gap in the foodservice industry.
For more information on the benefits of employing an ex-offender, salary, support, and disclosure concerns, download the full resource below.
YOUR GUIDE TO GOING GREEN
Written in partnership with Ecotricity, this energy toolkit written specifically for hospitality businesses will help you to understand the energy market and the actions you can take to reduce your business’s energy usage.
SOURCE FISH RESPONSIBLY
The world’s fish stocks are either fully or over-exploited.
The good news is there’s still time to do something about it, and we have the toolkit to get you started.
REDUCE, REUSE, RECYCLE WITH BELU
With our partner BELU water we have developed this water toolkit to help you tackle the H2O issue with a splash!
