Belu, in partnership with The Sustainable Restaurant Association (The SRA), has today launched a new Small Business Guide to Sustainability.
Grounded in The SRA’s comprehensive Food Made Good Framework, the Guide includes practical steps, case studies and resources to support smaller businesses on their sustainability journey, whatever their starting point. By making this resource openly accessible and cost-free, Belu and The SRA hope to reduce the environmental impact of the hospitality sector.
For small restaurants, cafés, bars, hotels and other F&B businesses, the Guide covers everything from assessing their starting point and how to take action on sustainability right
through to communicating their hard work to staff and customers and building a collaborative network of like-minded businesses. Combining expert advice and insights with
real-life examples, this has been designed as a practical companion for small hospitality businesses.
Case studies of businesses that have successfully integrated sustainability into every facet of their operations include the UK's The Bull Inn, The PIG, Pythouse Kitchen Garden, as well as
Hong Kong’s SpiceBox Organics and South Africa’s FYN Restaurant. These stories provide inspiration throughout the Guide, illustrating how the advice shared can be put into practice.
Read about:
- the clever closed-loop food system designed to eliminate food waste,
- the chefs who honour unique ingredients foraged from the surrounding landscape,
- the simple switch to filtered water that led to an outstanding reduction in carbon
emissions,
- the sourcing policy prioritising small-scale producers using traditional skills,
- the daily commitment to dishing up a 25-mile menu
