The Sustainable Dish - 26/07

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

'The World’s 50 Best Hotels' to include Eco Hotel Award??

September will see the inaugural The World’s 50 Best Hotels – the first ever hotel-focused edition of these prestigious awards. The team at The Sustainable Restaurant Association is thrilled to be judging the Flor de Ca?a Eco Hotel Award, championing one hotel’s outstanding efforts towards sustainability. Our judging process is rooted in our Food Made Good Standard and encompasses a wide range of criteria. Read more about the first-ever edition of The World’s 50 Best Hotels and what we’ll look for in judging this award!

The Singapore bar 'setting the bar’?

We were proud to judge the Ketel One Sustainable Bar Award at Asia’s The World's 50 Best Bars 2023 (sponsored by Perrier), held in Hong Kong on July 18th. This award goes to the outstanding Singapore-based bar Analogue Initiative, led by Vijay Mudaliar. Analogue Initiative’s mantra is ‘setting the bar for the future’. If this is the direction in which bars are headed, then we’re feeling optimistic! Learn why we were so impressed.?

Dates for the diary?

August 1st?

#PowerofFood kicks off Community!?

For the next month, our #PowerofFood campaign shifts to focus on what food can do for local communities. Get ready to explore impactful stories from restaurants and chefs around the world who are making a tangible difference through community food initiatives, supporting those in need. We will also delve into how the simple act of sharing a meal can be truly transformative, strengthening communities and fostering connections that transcend differences.??

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Stories worth sharing?

The Restaurant Group?

We worked with The Restaurant Group to conduct a spoilage, preparation and waste audit, identifying plate waste as the source of around 80% of their total food waste. Leveraging key insights from front- and back-of-house teams across The Group’s multiple brands, this collaborative project provided a wealth of information and highlighted where the business could gain control over plate waste, informing a wider food waste reduction strategy across the Group. Read more.

Stars of the FMG Standard?

One star: Elior?

Congratulations to Elior UK for achieving one star in the Food Made Good Standard! Here is some of the work that contributed to this achievement:?

• Elior's procurement team ensure that local and seasonal products are available and included in the daily menu. They source Fairtrade tea, coffee, sugar and chocolate, and choose fish based on spawning and ecological seasonality.?
• Elior’s staff succession plan for staff encourages “homegrown talent" through internal training such as their Chef's Academy and Barista Training.?
• Elior reduces its food waste by working with Fire Mile for coffee ground collection, Olleco for waste oil collection, and Too Good To Go for surplus food distribution. They also tackle non-food waste by limiting supplier packaging, reducing the use of paper and sourcing keg wine/beer.?

Insights from The SRA?

Can we fix our farming system? Why tech must not eradicate tradition?

“While dangling promises of increased yields and precision, the pursuit of high-tech agricultural practices risks uprooting – and ultimately losing – the traditions and wisdom that we have passed down through generations.”

Following two very different events on the same day, our Sustainability Consultant Laurence Hamdan shares his insights on the future of agriculture. Read more.

Why children's menus have a role to play in sustainability?

“It’s important that we wield our influence in a positive way to ensure that those who follow us have a strong relationship with food, laying the foundations for a healthy, balanced diet that carries them into adulthood.”

We share tips for revamping your kids’ menu with sustainability and nutrition in mind and outline how feeding your smallest customers well can bring real benefits to your business. Read more.