The Sustainable Dish - 05/09

Welcome to The Sustainable Dish, your biweekly update from The Sustainable Restaurant Association.?

Our big news this week is that the Food Made Good Standard is now available in Traditional Chinese! This marks language number four for the Standard, making it even easier for businesses everywhere to sign up and assess their sustainability. Watch this space for more languages to come down the line!?

Keep an eye on our channels this month as we explore the theme of ‘More Plants, Better Meat,’ with insights from our team as well as stories and advice from restaurants across our global network.?

?? Have a great week,?

– The SRA Team.?

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The Food Made Good Standard is now available in Traditional Chinese!?

In collaboration with Green Dining Guide (GDG) in Taiwan, we’re delighted to announce that businesses can now access the Food Made Good Standard in Traditional Chinese! ???? This milestone marks the fourth language for the Standard, which is also available in English, Spanish and Japanese. At an awards ceremony on 27th August in the Grand Hyatt Taipei, GDG launched the new language option of the Food Made Good platform and unveiled their new GDG website. A highlight of the event saw the first ever business to complete the Food Made Good Standard in Traditional Chinese, technology company Wistron NeWeb Corporation (WNC) 啓碁科技股份有限公司 awarded with two stars (out of a maximum possible three) in the Food Made Good Standard for sustainability work in their staff restaurant.?

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Hospitality professionals in Turkey: join our free webinar!?

Calling all Turkish hospitality professionals – join us for a free webinar on Tuesday 1st October from 11am to 12pm (TRT) on ‘The Future of Sustainable Dining in Türkiye: Reshaping Hospitality for a Better Tomorrow.’ You can expect valuable insights into sustainability in Turkish and global hospitality; discussions on tackling challenges like food waste, water pollution and supporting local farmers; and an intro to the Food Made Good Standard as a means of assessing and improving sustainability practices. The webinar will include a Q&A with Emre Sen from FMG-accredited Casa Lavanda and Maksut Askar of Neolokal, plus Gamze Cizreli (Big Chefs Group) and Melda Tuna (BTA Food and Services). Register here today to join this important conversation and help shape the future of sustainable dining in Türkiye!? ? ?

Dates for the diary?

ReThink Hong Kong, 12-13th September?

Last chance to register your delegate pass for ReThink Hong Kong! Now in its fifth year, ReThink HK is Hong Kong’s leading business event dedicated to sustainable development. Get ready to tackle real sustainability challenges at the ReThink roundtables – our Managing Director, Juliane Caillouette-Noble, will be hosting an insightful and informative roundtable session, ‘Rethinking Food Systems’, on 12th September from 12:45pm to 2:45pm. Check out the full programme here and register here by this Friday, 6th September.?

‘Step Up Your Plate’, 24th September, NYC?

We'll be at New York Climate Week later this month, co-hosting a WRI/Coolfood event with the NYC Mayor's Office of Food Policy's Plant-Powered Carbon Challenge. At ‘Step Up Your Plate: A Mixer to Help the Food Industry Cut Emissions’, guests will hear insights from WRI's new ‘Food Service Playbook for Promoting Sustainable Food Choices. Hosted by our MD Juliane Caillouette Noble, a panel discussion will then tackle how to operationalise such strategies in real-life food settings. The event will end with a fun speed networking session you don’t want to miss! Sign up here.?

Food AI Summit, University of California, 25th September?

We’re excited to announce that The SRA is an event partner for the Food AI Summit in California, the industry's first executive summit focused exclusively on the impact of artificial intelligence on the food system! This year's edition will explore early lessons from pioneers blazing the trail across CPG, agriculture, restaurants and homes. The Food AI Summit will be back on 25th September 2024 and take place at Spieker Forum at the University of California, Berkeley. Use code SRA15 for a discount on tickets. Read more.?

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Stories worth sharing?

Celebrating success at The Bull Inn, Totnes?

Following The Bull Inn’s winning the 2024 Sustainability Award at The National Restaurant Awards, we visited Devon to see how Geetie Singh-Watson and her team make environmental consciousness central in their mission. With three well-earned stars in the FMG Standard, The Bull Inn is an outstanding example of how ethical business and financial success can go hand in hand. Their daily-changing, veg-first menu features hyper-local, organic and seasonal ingredients, with around 50% of their produce sourced from their own 154-acre organic farm, Baddaford. We were even lucky enough to get a farm tour from Geetie! Check out our series of three videos on our Instagram, with fascinating insights from Geetie herself as well as Head Chef Johnny Tillbrook. Find them here, here and here!?

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Stars of the FMG Standard?

Two stars: Salvo Patria?

We’re delighted to announce that Salvo Patria has been awarded a two-star rating in the Food Made Good Standard – the first Colombian restaurant to receive this recognition, which underscores their commitment to tangible, measurable and transparent sustainability practices. The team said, “This award motivates us to continue supporting productive communities in Colombia that prioritise environmental stewardship. We remain dedicated to raising awareness among our customers, investing in our team, improving our infrastructure, refining our policies and processes, and working tirelessly towards becoming a zero-waste restaurant.” Huge congratulations on this fantastic result!?

Insights from The SRA? ?

Sourcing spotlight: Taking a closer look at coffee?

Coffee production is plagued with social, economic and environmental issues, and it can be difficult to know where to start in terms of assessing your sourcing sustainability. This article provides an overview into this complex area and some actions you can take to make your coffee sourcing more sustainable. Read more.?

Sustainable Bites?

Your bite-sized round-up of hospitality, food and sustainability news?

North Atlantic salmon populations hit an all-time low?

The latest figures show Atlantic salmon stocks are at an historic and critical low. Experts say the species is at imminent threat from salmon farming, which has led to escapes and a dramatic rise in sea lice, and could result in wild salmon being replaced entirely by a hybrid species. Read more.?

UK launches ￡35m centre for developing alternative proteins?

The National Alternative Protein Innovation Centre (NAPIC) will be responsible for developing “tasty, planet-friendly animal protein alternatives”. The aim is to foster innovation in everything from plant-based proteins and lab-grown meats to protein-rich algae. Read more.?

Invasive species of bee found in Malta?

The red dwarf honeybee – native to Asia – has established a colony in Europe for the first time, raising alarm among local beekeepers and conservationists, who fear the potentially devastating impact on native bee populations. Read more.?

Cocoa producers in Cameroon to share location data to meet EUDR?

Cameroon’s Cocoa and Coffee Interprofessional Council has signed agreements with cocoa exporters to roll out a platform that will provide plantations' location data to comply with the impending EU deforestation regulation, improving traceability. Read more.?

Smoking ban in UK may soon include outdoor spaces?

The UK government has confirmed that it is considering plans to extend hospitality smoking bans to outdoor spaces like beer gardens. The concept is drawing backlash from UKHospitality and other hospitality trade bodies. Read more.?