sees an estimated 7 billion plastic bottles and 2.5 billion disposable cups sold each year along with 8 billion plastic straws. Moving straws behind the counter, Pizza Hut Restaurants reduced use by 80%.
Meanwhile, beach café ODE-true food brought together all the businesses in its Devon village to form a purchasing co-operative, making sustainable packaging affordable.
The SRA’s Unwrapping Plastics resource also provides all the information businesses need to make the right decisions about better packaging.
Target: Remove all single-use plastic
Serve a One Planet Plate
Faced with a full menu of dishes to choose from, it can be hard for even the most conscious diners to feel confident they’re making the right choice. A One Planet Plate is a chance for chefs to highlight their sustainable special.
Nicholas Balfe’s sustainable alternative to smashed avocado – broccomole at Salon and Ottolenghi Head Chef David Bravo’s cured Chalk Stream rainbow trout with pickled broccoli stems are two of the most delicious examples of a One Planet Plate.
Target: Put a One Planet Plate on the menu and double sales of the dish
Sign up to the Chefs’ Manifesto
Conor Spacey of FoodSpace and Chantelle Nicholson of Tredwells are among a growing community of chefs signed up and committed to a simple set of actions aligned with the UN’s Sustainable Development Goals, bridging the gap between farm and fork and inspiring industry colleagues to make positive changes in their kitchen
Target: Encourage every chef in your business to sign up.
Tom Hunt co-founder of Poco Tapas Bar in Bristol, winner of the Foodservice of the Year award at last week’s Food Made Good Awards, said:
"This week’s report from the IPCC was devastating but also what many of us already understand to be the reality of our situation.
Acknowledging our own collective impact and responsibility to the environment is now critical for the climate-safety of not just our children but ourselves as the timeline of climate change accelerates. As individuals, we can have a positive impact but as a food business we have an opportunity to make a considerable difference to the industry and our planet, quantifiably helping to mitigate climate change, whilst influencing others around the world to do the same.”
The SRA’s Food Made Good sustainability framework provides businesses with a ten-category structure. Operators achieving all ten meet the definition of a good restaurant or foodservice business.
The Sustainable Restaurant Association is a not-for-profit membership org that helps foodservice make smart, sustainable decisions through the Food Made Good campaign.
