Meet the restaurants supporting farmers and fishers
The Sustainable Restaurant Association
Discover the #FoodMadeGood Standard: measuring the social and environmental impact of the F&B industry globally.
Throughout August, we’ve been exploring what it means for restaurants and other food business to support farmers and fishers and their communities. We believe that restaurants should ensure that their terms of trade are fair across the entire supply chain, prioritising long term, mutually beneficial relationships in which farmers and fishers earn a decent living from their work and their human rights are respected.??
Read on for case studies from some of the restaurants in our network who do a fantastic job of supporting farmers and fishers. We’ve also done some deep dives into three ingredients found in every kitchen (salt, spices and coffee), speaking to experts about the biggest issues in their production and including practical ways your business can ensure responsible sourcing and protect the people involved.?
Enjoy the read!?
Sourcing spotlight: taking a closer look at salt?
We explore why it’s important to pay attention to the sourcing of your salt, share the fascinating story of indigenous salt production in Bali and highlight key ways you can ensure the salt you buy for your kitchen has a positive impact on both people and planet.?
Sourcing spotlight: taking a closer look at spices?
One of the first truly global industries, the 4,000-year-old spice trade has helped to shape the world as we know it today – but how often do you consider the provenance, practices and people behind your spice rack???
Sourcing spotlight: taking a closer look at coffee?
Coffee production is plagued with social, economic and environmental issues. This article provides an overview into this complex area and some actions you can take to make your coffee sourcing more sustainable.??
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Stand-out examples of F&B businesses supporting farmers & fishers?
“If every restaurant around the world acts this way, we can – as a collective – reduce the negative impact on the planet.”??
At PASTURE , both procurement and menu creation are built on a foundation of strong community connections and favouring local, indigenous and native where possible. We asked Sustainability Manager Alec Wilkinson to talk us through sustainability at Pasture and why they’ve supported farmers and fishers since day one.?
“Our key suppliers were carefully selected and haven’t wavered since day one. Our continued support for each other benefits both parties, with consistency and the confidence to act with purpose as we grow together.”?
“When I see really interesting farmers producing something special, I want them to succeed. The way to support this is to buy from them.”?
A modern British restaurant in Shoreditch,?London, LYLE'S has recently celebrated 10 years in business. With three stars in their most recent Food Made Good Standard and an especially high score in Support Farmers & Fishers, we sat down with owner and head chef James Lowe to chat about their diligent approach to sourcing.???
“I care about making the food at Lyle’s interesting and really good to eat. I care about creating a great experience for the guests we have in the restaurant. To do that, you have to buy the best produce – and to buy the best produce, it has to come from people who really care about what they’re doing.”??
In case you missed it...??
Why it’s important for your restaurant to support farmers & fishers?
As an influential link between producer and consumer, the F&B industry has a unique ability to shape our food system by supporting small businesses and ethical farming and fishing practices. In this article, we explore why this matters and what it means for your restaurant.?