“I believe we are a generation who has spoiled everything. We eat everything and never ask any questions.”
We headed to HRC last week and attended the Sustainability 101 session hosted by the SRA. SRA President Raymond Blanc OBE kicked off the conference with a call to action for all foodservice operators to make 2020 the year to start making radical sustainability progress. Although Raymond has always been a pioneer for change, the severity of the current ‘manmade disaster’ is one that we can no longer ignore. The cause of this potential catastrophe is clear.
In the UK, up to 80% of our food is imported, and the process of preserving our not-so-fresh food items imposes an enormous strain on our environment. From the chemical preservation process to the transportation, we must take responsibility and begin to ask questions of these processes before we take our first bite.
Raymond encourages seasonal menu changes, making use of fresh, local produce. He has trained many young British chefs to create innovative menus using seasonal ingredients and encouraged innovative solutions to utilise wasted food.
But it is not all doom and gloom, and as Raymond puts it:
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“Despite food being a major part of the climate crisis, it is also a part of the solution.”
Three pillars to help improve your business environmental footprint:
Sourcing
Seasonality is everything! Operators must start to champion local and seasonal produce in order to reduce haulage costs and the environmental impact of transport. Sourcing fair traded produce and supporting local farmers is a great way to base your business around justice and fairness. Although going meat-free isn’t for everyone, increasing the proportion of veg-led dishes on your menu and purchasing high welfare meat and dairy is a fantastic place to start.
Society
Offering your customers balanced, reasonably portioned and healthy menu options can make all the difference. Business are encouraged to support the community and get involved with local groups, schools and charities to help support sustainability efforts. Finally, treating staff fairly and providing equal opportunities, training and clear policies make for a happy and productive workforce!
Environment
Managing your business’ food waste should be a priority and finding innovative ways to reduce food waste is a great way to start. Improving energy efficiency to save natural resources can help reduce environmental impact and save money. Keep ‘reduce, reuse and recycle’ a motto at the core of the business.
