The Sustainable Dish - 20/11

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

We’ve got some remarkable stories to share with you this week! We’re sharing two laudable new Food Made Good accreditations; inspiring whole grain recipes from two great chefs in our network; insights into how we judge the Social Responsibility Award as part of the S.Pellegrino Young Chef Academy Competition; the Food Foundation’s latest ‘State of the Nation’s Food Industry’ report; and our usual bite-sized round-up of hospitality, food and sustainability news.?

Finally, if you’re ready to share your own stories, then don’t miss our free-to-download PDF resource on effective sustainability communications! Combining expert advice with real-world examples, this is a practical guide on how to talk about your sustainability work in ways that really connect with your customers, staff and stakeholders – without any fear of greenwashing.?

? Have a great week,?

– The SRA Team.?

Your free guide to sustainable communications?

Communicating about your sustainability practices in transparent, authentic ways has never been more important. Your efforts raise awareness and create a ripple effect, encouraging others in the industry to step up; they also resonate with customers and staff, who are increasingly seeking ethical and honest brands. To support you in this, we’ve pulled together a PDF resource on effective sustainability communications, combining expert advice, insights from our recent Working Group and examples from businesses in our network. You can download your free copy here! ?

Stories worth sharing?

State of the Nation’s Food Industry report highlights UK’s unhealthy food problem?

The Food Foundation’s annual State of the Nation’s Food Industry report was published last week, analysing data from across an array of sources to build up a revealing picture of the UK’s food system. Key findings include that almost one-third (30%) of major UK restaurant chains serve main meals where over half of the options are concerningly high in salt, and that restaurant chains and fast-food outlets are the least transparent sector, having made no progress since last year in disclosing healthy sales data or setting targets to improve the healthiness of menus. Read the report here. ?

Join the #SwitchToWholeGrains challenge!???

This November, the European Food Information Council (EUFIC) has launched a challenge to encourage everyone to #SwitchToWholeGrains. Whole grains offer incredible health benefits including protein, fibre and a wealth of vitamins and minerals. Making the switch also reduces your environmental impact while supporting a resilient food system! To support the campaign, two talented chefs from our network have shared their favourite whole grain recipes, designed to inspire creativity in the kitchen while highlighting how versatile and satisfying whole grains can be. Find the recipes here and join the challenge any time here. ?

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SMEs in London – kickstart your journey to net zero?

Heart of the City’s Net Zero Accelerator is a 10-week ‘sprint’ helping small and medium-sized enterprises (SMEs) get started on their journey to net zero. Funded by the City of London Corporation, the course is free for SMEs based in or operating within the City of London and runs from January to March 2025. The course includes four expert-led, in-person workshops to give SMEs the tools, guidance, and one-to-one support to measure their baseline carbon footprint and create a net zero action plan. Learn more here! ?

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Stars of the FMG Standard?

Two stars: BAO, UK?

Congratulations to BAO for achieving two stars in our Food Made Good Standard! Check out some of the standout initiatives that caught our attention during their evaluation... Each BAO site offers a vegan menu, with newer locations featuring more veg-led dishes. Dedicated R&D time is allocated to develop new plant-based options, like the vegan classic BAO. A central production unit enables batch cooking and consolidates deliveries to save energy. Food waste initiatives include a comprehensive waste policy, site-specific “waste warriors” who promote waste segregation and reduction and “Eat Wasted Wednesdays,” where staff use leftovers in meals. BAO has also replaced disposable chopsticks with reusable ones across all sites and partnered with Allday Goods to repurpose waste plastic into knife handles. Fantastic work!?

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Three stars: Flat Earth Pizza, UK?

Proud to share that London’s Flat Earth Pizza has completed the Food Made Good Standard, earning three stars! Their philosophy? To challenge the status quo of what pizza can be. Imagine a menu with no meaty toppings, a base made from heritage flour grown locally (no refined flour flown in from Italy) and flavours that shift with the seasons, highlighting hyper-local suppliers. Flat Earth Pizza goes even further, asking: How can we use every part of a vegetable to cut down on food waste? For example, they repurpose beetroot skins from one pizza to make a crumb topping for another. And does cling film really need to be in the kitchen? (Spoiler: no!) They also champion female winemakers, reduce single-use packaging with refillable wine bottles and serve as a collection hub for Growing Communities’ veg boxes to support local, healthy eating. Flat Earth proves pizza doesn’t have to be ‘junk food’ – it can be thoughtful, impactful and delicious. Bravo!?

Insights from The SRA? ?

S.Pellegrino Young Chef Academy: What makes a sustainable dish??

Since 2018, The Sustainable Restaurant Association has judged the Social Responsibility Award as part of the S.Pellegrino Young Chef Academy Competition. In this article, we share how we go about this. Read more. ?

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Sustainable Bites?

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

New research shows the potential of sustainable food systems?

A report from Deloitte shows that transitioning to sustainable food systems could increase global food production by 9% by 2070. This increased production could feed the expected global population of almost 10 billion people and decrease food prices by 16%, making healthier diets more accessible and affordable. Read more. ?

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New legislation promises tax relief for UK hospitality sector?

Draft legislation has been published in the UK to cut business rates for hospitality, leisure and retail properties permanently from 2026. This will be funded by a tax rise for the very largest businesses, such as online sales warehouses. Until then, to help smooth the transition, 250,000 properties will receive 40% relief on their business rates bills up to ￡110,000 per business. Read more. ?

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US farmers urge Trump to keep country’s climate commitments?

The USA’s National Farmers Union – representing more than 220,000 farmers in 33 states – has urged Donald Trump to maintain agriculture programmes aimed at tackling the climate crisis in an open letter . Meanwhile, new research out of Johns Hopkins University says that withdrawing from climate commitments could cost the US up to $50bn in lost exports.?

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Lack of vegan options at COP29 sparks conflict?

The UN had to step in after a row about a lack of vegan options erupted at the COP29 climate summit in Baku. The food court at the Azerbaijan conference centre includes just one vegan and vegetarian stand, prompting complaints from delegates who said plant-based food should have been prioritised. Read more. ?