The Sustainable Dish - 20/06

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

Plenty to celebrate this time round, with winners announced for the Sustainability Awards at The World's 50 Best Restaurants and the UK’s National Restaurant Awards – both of which are judged by our own team of sustainability experts! The winners of the Pink Lady? Europe Food Photographer of the Year 2024 have also been revealed, with one of the categories judged by our President Raymond Blanc . Read on for all the details, as well as our usual stories, insights, new accreditations, dates for your diary and sustainability news bites.?

Have a great week,?

– The SRA Team.?

Meet the winner of The World’s 50 Best Restaurants Sustainability Award!?

Following the much-awaited awards ceremony on June 5th at Wynn Las Vegas, we’re thrilled to share that this year’s winner of the Flor de Ca?a Sustainability Award at The World's 50 Best Restaurants is Berlin’s Nobelhart & Schmutzig ! When they say their style of cuisine is ‘vocally local’, Nobelhart & Schmutzig aren’t talking solely about their ingredients. They believe they have an educational mission in addition to a culinary one, and they’re determined to be vocal about everything they do. Learn why we were so impressed by their sustainability work here .?

Congratulations to the winner of the Sustainability Award at the NRAs!?

The winners of the 2024 National Restaurant Awards – the prestigious annual awards that shine a spotlight on the very best establishments on the UK’s restaurant scene – were announced on June 10th at Magazine in London’s Docklands. The standard this year was incredibly high, and we were impressed by the quality of every entry – but ultimately, we were thrilled to name The Bull Organic Inn as this year’s winner of the Sustainability Award! Here are just some of the many reasons why they deserved this year’s Sustainability Award: read now .?

Pink Lady? Food Photographer of the Year 2024 winners announced?

An atmospheric image named Red Bean Paste Balls has won the overall prize at the Pink Lady? Food Photographer of the Year 2024. The image was taken by Chinese photographer Zhonghua Yang in the rural area of Xiangshan, Zhejiang during busy preparations for a feast for Spring Festival, also known as Lunar New Year. Making dim sum – such as red bean dumplings, steamed rice cakes and glutinous rice cakes – has a legacy of traditional craftsmanship. The Food at the Table category of the Pink Lady? Food Photographer of the Year 2024 was judged by our President Raymond Blanc and presented by MD Juliane Caillouette Noble. You can view all the stunning winners and finalists here .? ?

Dates for the diary?

‘FMG Standard: Checking In’ webinar, June 24th??

Don’t forget, we host regular webinars to support you on your progress through the Food Made Good Standard! Our next one is on Monday 24th and is designed for businesses already working their way through the evaluation. In this dynamic session, our team will check in on how you're doing, answer any questions and troubleshoot any issues you may have while filling in your assessment. This session will also include more details about what to expect after you have submitted your preliminary assessment and the final steps to achieve your Final Report! Register here. ?

Stories worth sharing?

The plate of the future: listen now?

In April, our MD Juliane Caillouette Noble moderated a panel at Food Matters Live , discussing what the plate of the future will look like with Stephen Humphries (Executive Development Chef at?Vacherin), Chris Baber (Chef, author and content creator), Tim Sheed (Head Chef, 1215 Restaurant) and Jamie Robinson (Executive Chef, Tesco). The panel explored food trends that have fallen by the wayside, the rise of third-culture cuisine, global flavours and techniques seeing renewed interest, and the role of seasonal eating for sustainability. You can listen now on the FML podcast here .?

How to lead change: the missing piece of the sustainability puzzle?

In this guest article, Holly Letch , Head of Sustainability at JKS Restaurants , shares her key learnings from completing the leadership and business course at MAD Academy. Read more. ?

Stars of the FMG Standard?

Two stars: Salvo Patria, Bogotá, Colombia?

We’re delighted to celebrate Salvo Patria in Bogotá for achieving a fantastic two stars in the Food Made Good Standard! Here are just a few highlights of their sustainability work:?

• They source native ingredients (such as macambo, fari?a, tucupi and tapioca starch) from indigenous communities, in relationships based on mutual advantage and responsible sourcing with low environmental impact.???
• They use native varieties of corn and beans, produced to organic standards in projects that support female empowerment.???
• Their social media highlights their producers and the ingredients frequently and in detail.???
• Salvo Patria works with ‘Fondo Acción’, an organisation that provides fishing communities with training to improve their practices with respect to spawning seasonality.???

Insights from The SRA? ?

How to make hospitality a desirable career path?

We explore how to create a work environment that keeps your staff engaged and motivated for the long haul. Read more. ?

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How to talk about your restaurant’s sustainability in meaningful ways??

In this article, we look at why you should be sharing your sustainability work and how to do so in ways that will resonate with customers and staff. Read more. ?

Sustainable Bites?

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

Brunning and Price Pubs Ltd tops list of UK consumer’s favourite pubs?

CGA by NIQ’s PubTrack service has unveiled its latest rankings of Britain’s biggest pub operators, based on guests’ satisfaction, revisit and recommendation scores. Brunning & Price – holder of a three-star Food Made Good Standard – heads up the list for the second year in a row. Youngs, another operator with three stars in the Standard, comes in at number four. Read more. ?

Better refrigeration could have big impact on emissions?

A new study finds that more consistent refrigeration of foods as they move from one part of the supply chain to another could cut almost 2bn tonnes of greenhouse gas emissions from food loss each year. Read more. ?

Oxfam urges G7 to redirect fraction of military spend to end global hunger?

Charity Oxfam urged the Group of Seven nations to boost spending on ending hunger ahead of their annual summit, saying that just 3% of G7 military spending could help solve the global food and debt crisis. "Families are struggling to get food on the table, our tax systems are making the rich richer, and the solution is glaringly obvious," said Oxfam International's inequality policy chief, Max Lawson. "We're talking about a small commitment with the potential for huge impact." Read more. ?