The Sustainable Restaurant Association on LinkedIn: Congratulations to Potato Head Bali for earning three stars in The… (2024)

Comptoir Group was one of the first businesses to complete the Food Made Good Standard with additional support from our team. Together, we developed a framework to align all organisational activities towards a unified objective, crafted a roadmap for improving group operations, conducted interviews with key team members to gather evidence for the Standard and more! 🙌 Read the full story on our News & Insights page:https://lnkd.in/eSHCEZ6bFor more information about our supported and facilitated packages, designed to streamline the process of taking the FMG Standard as much as possible, drop us a line at standard@thesra.org.

We’re thrilled to share our new Guide to Understanding Scope 3 in Hospitality – now available for free download! Knowing where to begin with measuring and reducing your scope 3 emissions can feel daunting, which is why we’ve partnered with Agrasta Ltd and Sustained to help you get started on your journey. This new guide explains why this is an area on which you need to focus, highlights the benefits of taking action (including reduced costs!) and explores how to begin measuring your emissions and – crucially – what you can do to reduce them. With invaluable insights and expertise from our partners as well as the #sustainability team here at The SRA, this comprehensive guide offers solid support for your business, helping you know where to begin and how to progress on your #scope3 journey. Learn more and download your free copy here!https://lnkd.in/ezkgFTDE

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We love this! BaxterStorey is the first company to sign up to Waste Knot's new mental health offering designed for #hospitality staff. Delivered by Jess Latchford, founder of Waste Knot, these day-courses help teams to reconnect with nature in order to alleviate symptoms of stress, burnout and anxiety. A recent study by the Royal Society for Public Health found that 62% of respondents believe the hospitality industry does not do enough to support the physical and mental health needs of employees.Read more below in this piece from The Caterer:https://lnkd.in/eR_YrhYN

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We had a fantastic morning yesterday at the breakfast panel event we co-hosted in London with The Food Foundation and World Resources Institute Europe as part of London Climate Action Week. Titled 'Rethinking the Menu: A Key Piece of the #Emissions Puzzle', this event explored how the #hospitality industry can drive real reductions in scope 3 emissions through clever menu design and marketing, including fresh data and insights from the new edition of WRI's '#FoodServicePlaybook for Promoting Sustainable Food Choices'.Scope 3 accounts for 90% of the emissions of foodservice businesses so they're a critical part of any #sustainability strategy. The tricky part is that these emissions occur outside the business itself, throughout the supply chain – making them difficult to track, measure and manage.With our own Juliane Caillouette Noble as MC, we enjoyed compelling presentations from Chloe MacKean and Anna Taylor of the Food Foundation and Edwina Hughes of WRI Coolfood, an insightful case study from Peter Lambie of ISS A/S, and a panel discussion including Kathryn Richmond of Searcys and Greg Bramwell of BaxterStorey. Building on the big ideas we heard in the presentations, the panel focused on 'making it real', exploring how to break these down into tangible actions for F&B businesses.A big thank you to our friends at Brigade Bar + Kitchen, who hosted us and fed our attendees very well with a gorgeous (and #sustainable!) breakfast.#TheSustainableRestaurantAssociation #FoodMadeGood #wri #coolfood #foodsystems #climateaction #DeliciousClimateAction #foodfoundation #londonclimateactionweek #LCAW2024 #scope3

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Don't miss this live webinar from Flor de Caña later today, featuring our own Juliane Caillouette Noble along with Luis Baez and McLain Hedges! This is the kickoff for the annual #Sustainable co*cktail Challenge, which features bar talent from around the world competing for the title ofWorld’s Sustainable co*cktail Champion.🍹 Tune in here at 10:00 Mountain Time/17:00 GMT 👇 https://lnkd.in/eSpvWNx7

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Discover how The Cinnamon Collection is diligent about taking good care of their staff. Founder Vivek Singh shares, “More than any other industry, hospitality is so dependent on people – without its people, it’s nothing. This extends to everyone: suppliers, teams, or any other stakeholders. When they are well looked after, they are able to look after others well.”🌟 They're particularly proud of their career progression programmes, which have a direct, positive impact on retention by staying attuned to the varying needs of individuals over time.🌟 Their Employee Assistance Programme ensures comprehensive support for staff facing any challenges, from mental health to financial stress.🌟 Training and progression are crucial for long-term hospitality careers. Over the past 23 years, they've conducted multiple training programmes with compelling results.🌟 The Cinnamon Collection is currently on a mission to understand their people even more deeply. They're conducting engagement surveys to develop new initiatives aimed at enhancing the work environment, fostering growth and progression, improving mental health and more.Celebrate The Cinnamon Collection for nurturing a culture where every team member feels valued and supported! Check out the full Q&A with Vivek Singh on our News & Insights page.https://lnkd.in/du2jnpyH

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We are delighted to welcome so many new hospitality businesses from Hong Kong to our network as they begin their Food Made Good Standard process.A warm welcome to:✨ The Upper House✨ East Hotel✨ Grand Hyatt✨ Hyatt Regency Shatin✨ Hyatt Regency TST✨ Mora (Vicky Lau)✨ Ando (Agustin Ferrando Balbi)✨ Mostly Harmless (Ezra Star)✨ JAJA at Miramar Group✨ Feuille (ZS Hospitality Group)✨ Whey (ZS Hospitality Group)✨ RoganicIn recent months, Hong Kong has been making strides towards a more sustainable future, including the introduction of the new ban on single-use plastics for the hospitality sector. The F&B industry across the APAC region is quickly evolving to view sustainability as the way of the future. We are excited to welcome more hospitality businesses in Hong Kong and across APAC to sign up to assess, report, and celebrate their sustainability work.A huge thank you to our APAC Growth & Partnerships Director, Karen Finnerty, for her work in engaging hospitality businesses throughout the region. Here’s to expanding our network of eateries committed to making a positive impact on people and the planet.For any questions, feel free to reach out to Karen at karen@thesra.org.

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