The Sustainable Dish - 18/10
The Sustainable Restaurant Association
Discover the #FoodMadeGood Standard: measuring the social and environmental impact of the F&B industry globally.
Welcome to The Sustainable Dish, your biweekly update from The Sustainable Restaurant Association.?
This month, we’re looking at the Source Seafood Sustainably focus area of our Food Made Good Framework. With this in mind, this newsletter includes two ‘deep dive’ explorations on two key questions:??
For both articles, we called on chefs, restaurateurs and expert organisations from across our global network to weigh in with relevant insights and their own personal stories. We hope you enjoy the read.?
Below, you’ll also find our usual highlights of upcoming events and stories from our network; a three-star Food Made Good rating for the luxury London hotel that’s one of our longest-standing relationships; and some hospitality-, sustainability- and food-related news bites.?
Have a great week,?
– The SRA Team.?
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Have you taken our Food For Thought quiz??
This five-minute quiz will give you a quick taste of what Food Made Good is all about! Food for Thought is a condensed taste of our signature tool, the Food Made Good Standard.?
The complete Food Made Good Standard is a thorough evaluation based on a set of rigorous, measurable criteria, taking a big-picture, holistic view of what sustainability means for the F&B industry – but if you're curious to learn more, our Food For Thought quiz offers a quick preview of the areas and topics we explore in deeper ways through Food Made Good. Take the quiz now.?
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Dates for the diary?
Bristol Good Food 2030: Sustainability in the Hospitality Sector, 21st October, No.1 Harbourside, Bristol?
If you’re a hospitality operator based in Bristol, join the Bristol Good Food 2030 Partnership on Monday 21st October at 10am for a morning of talks all about making the local food scene more sustainable! The event will launch their new Hospitality Guide, packed with practical advice for businesses — and we’ve contributed to it! Speakers like Anna Blightman from the Food Made Good accredited business The Assemblies will be sharing their insights, and you’ll also hear from other local groups helping to drive change in the area. Spaces are limited — grab your spot now! Register here.?
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Stories worth sharing?
The Future of Sustainable Dining in Turkiy?: Reshaping Hospitality for a Better Tomorrow?
Did you miss our webinar for the Turkish hospitality community at the start of the month? You can now watch the entire session on our YouTube channel! It’s packed with valuable insights from our panellists: Melda Tuna (BTA Food & Services), Emre ?en (Casa Lavanda) and Mak?ut Askar (Neolokal). We covered the most pressing challenges facing the Turkish food system, practical steps that hospitality operators can take to improve it and how the Food Made Good Standard can serve as a powerful tool to help you understand where your business stands, where it should be and what actions to take to ensure it contributes positively to the planet. Check it out! If you’ve got questions about the Food Made Good Standard, get in touch with our Head of Growth, Will, at [email protected].??
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Stars of the FMG Standard?
Three stars: The Ritz London?
The Ritz London have been working with us since 2015, making them one of our longest-running relationships. They’ve just been awarded three stars in their fourth Food Made Good Standard evaluation, which covered everything from The Ritz Restaurant and afternoon tea to room service! They first achieved three stars in 2017 and have retained this impressive result ever since; they’re also currently the only luxury hotel in London to hold three stars. Well done to the team at The Ritz London: they’re driven and committed to making a positive impact and we’re excited to be supporting them on their ongoing journey. Keep up the amazing work!?
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Insights from The SRA? ?
Is there such a thing as sustainable salmon??
We examine the sustainability issues surrounding farmed salmon – including advice and insights from experts and businesses in our network – to explore whether salmon has a place on a sustainable menu.?
It's time to take endangered seafood off the menu?
Most of us would be appalled at the thought of eating a Sumatran tiger or a black rhino, and yet many people continue to source, serve, order and eat seafood species that are in similar peril. We spoke to experts and chefs across our global network to ask why this is the case, what seafoods we should avoid and what role restaurants can play in restoring healthy populations before it’s too late.?
Sustainable Bites?
Your bite-sized round-up of hospitality, food and sustainability news?
“The world’s forests cannot afford another year without stronger protection.”?
On October 2nd, the European Commission proposed delaying the enforcement of its landmark EU Deforestation Regulation (EUDR) by 12 months, pushing the deadline to December 30, 2025. A statement from Stientje van Veldhoven, Vice-President and Regional Director for Europe of WRI, explains why this is a mistake.?
The UK steps up efforts to put cultivated meat on British plates?
The UK government has awarded ￡1.6M to the Food Standards Agency (FSA) to create a first-of-its-kind regulatory ‘sandbox’ for cultivated meat producers, speeding up the timeline and lowering the costs related to regulatory clearance.?
Emissions from meat and dairy rival ‘Big Oil’, says new Greenpeace report?
Methane emissions from 29 major meat and dairy companies “rival those of the 100 biggest corporations in the fossil fuel sector”, according to research by Greenpeace. The report shows different pathways we could take between 2025 and 2050 to either speed up or slow down global heating through the meat and dairy sector.?