The Tastiest Challenge on the Planet

https://thesra.org/thetastiestchallenge/ 2 2018 EVENTS THAT SHAPEDTHEYEAR JULY APRIL JANUARY OCTOBER • • • • • • • • • •

businesses sustainable foodservice recognise the UK’s leading Food MadeGoodAwards IPCC stirrers ban onplastic straws and UK Government announces cup globally recyclable, compostable Consortium to create partner onNextGen Cup McDonald’s andStarbucks restaurant partners delivery vehicles for discounts onlow carbon Just Eat announces half abillioncups Costa pledges to recycle Pact WRAP launches Plastic resource efficiency with avisionto improve UK 25 Year Environment Plan UK Government publishes 168,000 increased by 183%to Sign-ups to Veganuary Blue Planet II plastic straws inresponse to Dozens of businesses ditch temperature risebelow 1.5C for urgent action to keep 3 1 publishes report calling The Tastiest ChallengeonthePlanet MAY FEBRUARY AUGUST NOVEMBER • • • •

reusable plate service UK festival to offer a become thefirst major SRA helps Shambala impact onplanet effective way to reduce meat anddairyasmost recommending reducing publishes report Oxford University animal proteins away from reliance on food brands to move investors call onglobal 57 of theworld’s largest Nutrition Foundation Centre for Food and Unit andtheBarilla Economist Intelligence league table compiled by food sustainability UK named24thinglobal DECEMBER • JUNE • • SEPTEMBER

MARCH •

Strategy Resources andWaste Government publishes Pledge launches Cool Food World Resources Institute Plastic toolkit SRA launches Unwrapping measurement targets scheme andkey waste plans for bottle return Plate campaign SRA launches OnePlanet 2 4 including PLASTIC AND PACKAGING INTHEIR OPERATION. JOINUS! THE VOLUMEOFMEAT ONTHEMENU,FOOD INTHEBINANDSINGLE-USE REPORT: TO REDUCETHEIMPACT OFTHEMEALSTHEY SERVEBYREDUCING CHALLENGE TO IMPLEMENTAND ACHIEVETHETARGETS OUTLINED INTHIS THAT MEANSEVERY FOODSERVICEBUSINESSINTHEUKACCEPTING OUR CHALLENGE ONTHEPLANET. TO TAKE ONTHETASTIEST WHOLE FOODSERVICESECTOR ASSOCIATION ISCALLINGONTHE THE SUSTAINABLE RESTAURANT THE TASTIEST CHALLENGE The Tastiest ChallengeonthePlanet potential. and enormousinfluence have staggering commitment to greater resource efficiency like consumers. Ourcombined buyingpower, change, behavingmore like citizens andless diners have never beensokeen to embrace actions to take have never beenclearer; and never beenstronger; themessages onwhat moment inhistory. Thecase for action has achieve more change. We are inaunique as agroup of like-minded businesses to The timeisright to work even more closely also significantly reducing theiremissions. desire for more sustainable menuswhile action, operators can answer consumers’ avert aclimate catastrophe. By focusing on The wholesector needsto act now to caused by thefood we eat. heat ahome. Yet thebiggest singleimpact is they take, they ormaybetheenergy useto think about the car they drive ortheplane have ontheenvironment, peopleregularly When thinkingabout theimpact humans not before time. higher carbon emissions thanCosta Rica, it’s anindustry As with impact ontheplanet. grow, rear, farm, cook andeathasamassive woken upto therealisation thatwhatwe Sections of thefoodservice sector have

3 CONCLUSION PLASTIC FOOD WASTE MEAT THE REPORT 4 WHAT TO EXPECTFROMTHISREPORT offering plastic bottles. waste andthepercentage of operators widely usedtechniques to reduce food meat vs veg dishes onmenus,themost operation, suchastheproportion of all aspects of afoodservice business’ It provides afascinating set of data across 2018 forms onekey elementof thisreport. Sustainability Ratings conducted in A review of alltheFood MadeGood industry for 2019andbeyond. tackling them,andanaction planfor the challenges ahead,it’s preparedness for in 2018,anassessment of thepressing – areview of whatoperators have done sustainability intheUKfoodservice sector This isareport about thestate of The Tastiest ChallengeonthePlanet the tastiest challenge ontheplanet. preparedness of theindustry to tackle this, of majorcompanies andrestaurants onthe directly from theboardrooms andpasses sustainability priorities andreports but alsosets out theessential andurgent only reveals theprogress of theindustry, our aimisto produce areport whichnot By bringingallof these elements together decade. sustainable) grab andgo chainsof thelast founded oneof themost successful (and Government, whoalsohappensto have food policyexperts andanadviserto the Nobel Prize-winning climate scientist, two ahead, we’ve called ontheexpertise of a need to take inthemonthsandyears For thejobof defining theactions we the bigissues? holding thembackfrom going furtheron priorities for theyear aheadandwhat’s Where does sustainability sitamongtheir see theirrole infixingthe food system? a handfulof influentialchefs. How dothey influential hospitality businesses as well as of someof Britain’s best-known andmost kitchens, we’ve alsoconsulted theleaders backdoor of more than6,700commercial In additionto thisexclusive peakinsidethe SUSTAINABLE RESTAURANT ASSOCIATION OUR BOARD CONTRIBUTORS RAYMOND BLANCOBE SIMON HEPPNER President CEO ANDREW STEPHEN Head of Membership YLVA JOHANNESSON AMELIA TWINE Vice President PRUE LEITH The Tastiest ChallengeonthePlanet the widerprogress of thesector. unique, in-depth insight into both individualkitchens and in-depth assessment of abusiness’ operation, provides a Made GoodSustainability Rating, themost holistic and progressive andenvironmentally restorative. OurFood change towards ahospitality sector thatissocially work across thewholefoodservice sector to accelerate pubs, workplace anduniversity caterers, andcafés, we and most popularhighstreet chains,independentgastro Michelin star restaurants to someof theUK’s largest With more than7,500membersites, from fine-dining, the food system. sector to tackle thecomplex andurgent problems facing Since thefoodservice 2010,theSRAhasbeensupporting MARK SAINSBURY JALE ERENTOK Head of Marketing JADE BRENNAN-SIEGERT NOBLE JULIANE CAILLOUETTE Development Director IQBAL WAHHAB GILES GIBBONS

5 CONCLUSION PLASTIC FOOD WASTE MEAT THE REPORT 6 Coffee UK&Ireland Managing Director, Costa SKYE GYNGELL JOEL BRAHAM CONTRIBUTORS TO THISREPORT Director in2010. company asOperations UK&I havingjoinedthe Director of Costa Coffee Jason Cotta istheManaging JASON COTTA House. Nurseries andtheFrench spells atPetersham 2014, following successful London’s Somerset House in Skye openedSpringin Founder, Spring and ethical producers. sourced from sustainable on highqualityingredients London, andamenufocused sites innorthandcentral of withtwo TheGood Egg, Joel Braham isco-founder Founder, TheGoodEgg Levan inPeckham. Market andin2018opened restaurant, Salon,inBrixton Nicholas hasrunhisown Lyle’s andBrunswick House After working atClove Club, Levan Chef Director, Salonand NICK BALFE CHEFS The Tastiest ChallengeonthePlanet STEVE HOLMES ROBIN CLARK BUSINESS LEADERS HUGH FEARNLEY-WHITTINGSTALL RAYMOND BLANCOBE ASK ItalianASK &Zizzi. Chief Executive Officer of 2015, priorto whichhewas GroupAzzurri inJanuary Executive Officer of the Steve was appointed Chief GroupAzzurri Chief Executive of sustainably andefficiently run theiroperations more relationship withJust Eat and even more out of their UK restaurant partners get services to ensure the30,000+ developing products and Robin isresponsible for Services, Just Eat Partnerships andRestaurant Director of Business environment. and hisconcern for the ethically produced food commitment to seasonal, his uncompromising broadcaster known for winning writer and Hugh isamulti-award- since 2012. been President of theSRA Blanc restaurants, andhas and founder of Brasserie Manoir aux Quat’Saisons chef patron of BelmondLe Raymond BlancOBE,is Founder, River Cottage and President of theSRA Manoir aux Quat’Saisons Chef Patron of BelmondLe Climate Research Network. Food Foundation andFood collaboration between the Up Progress” project, a Will leadsthe“Plating WILL NICHOLSON Rural Affairs. Environment, Food, and at theDepartmentfor Non-Executive Director and currently thelead founder of Leon Restaurants, Henry Dimbleby isco- HENRY DIMBLEBY ACADEMICS &POLICYMAKERS Food Foundation Research Network and The Food Climate of Defra Non-Exec Board Member Founder of Leon anda CEO, CH&Co CEO, JD Wetherspoon HCM andCH&Co in2015. formed by themerger of CH&Co Group since it was Bill Toner hasbeen CEO of since 2004. been Chief Executive Director in1998andhas became Managing Wetherspoon in1991, John Hutson joinedJD BILL TONER JOHN HUTSON The Tastiest ChallengeonthePlanet CEO, wagamama in 1994. founded theCentre Policy since 2002which London Centre for Food Policy atCityUniversity Professor of Food Tim Lang hasbeen PROFESSOR TIMLANG restaurant sectors. in consumer and of experience trade, Emmahas 30years 2017. Amarketeer by Chief Growth Officer in 2018, havingjoinedas CEO of wagamama in Emma Woods became and Barclays. career including Emapplc pursued acorporate having previously Belu Water, since 2011, CEO of socialenterprise, Karen Lynch hasbeen Nutrition. Centre for Food and member of theBarilla and isanadvisoryboard Panel onClimate Change the Intergovernmental his role asamember of Nobel Peace Prize for Valentini won the2007 Professor Riccardo Food andNutrition of theBarillaCentre for Advisory Board Member EMMA WOODS KAREN LYNCH PROFESSOR RICCARDOVALENTINI London at City, University of Professor of Food Policy CEO, Belu

7 CONCLUSION PLASTIC FOOD WASTE MEAT THE REPORT The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet ENOUGH IS ENOUGH: TIME TO BE RESTORATIVE ANDREW STEPHEN, CHIEF EXECUTIVE, SRA I LIKE TO THINK WE HAVE THE ABILITY, MORE THAN RESPONSIBILITY. When we face such huge But what does that mean for one restaurant challenges in our food or a single pub? How can they aim to

BUT WE ARE UNIQUELY PLACED TO SHAPE AND INFLUENCE FOOD THE REPORT system, we are forced to ask set their ambition at a level that is both the question: how much is achievable and meaningful? TRENDS GENERALLY. I LIKE TO THINK THAT USING LOCALLY SOURCED, ‘enough’ for a business to do on sustainability? What does ‘sustainable restaurant’ mean SEASONAL PRODUCTS FOR EXAMPLE, MIGHT ENCOURAGE MORE in the context of insufficient incrementalism The scale and urgency of the issues facing PEOPLE TO DO SO AT HOME. across the whole system- when the sum the planet have never been writ larger. Sir of our collective ambition still exceeds our David Attenborough’s plastic plea in Blue - Nick Balfe, Chef Director, Salon and Levan planetary limits? Planet II at the start of the year and the chilling report from the United Nations’

For us, a truly sustainable food business MEAT Intergovernmental Panel on Climate Change is one that has a restorative impact on the He added: “Restaurants are nowadays our sector’s disclosure around their climate at the end, were just two of the resounding land, and the people upon which it depends. homes and even more our social spaces. change policies and actions and there is warnings sounded in 2018 stressing the Restorative in this context means that Any individual changes to lifestyle and very little evidence of significant change need for immediate action to keep the because the business operates, the land and contributions towards a sustainable future through menu redesign, marketing policy planet’s temperature rise below 1.5C. These, the people touched along the way (all the should start from here.” or zero deforestation sourcing. This is plus a number of other major scientific way from famer and field to employee and especially problematic in the high street/ reports published in 2018, are stark diner) are left in a better place because of The evidence suggests that the industry is casual dining sector.” reminders that we all need to act, act now its existence. not yet fulfilling this role. Will Nicholson, and in doing so go further and faster than of the Food Climate Research Network In the year ahead, we’ll be focussed on we have ever done before. Our panel of policy makers and academics (FCRN) and Food Foundation, told us: “I have three areas where the status quo of UK THE MESSAGE IS CLEAR. UNLESS are unanimous in their belief that chefs and carried out a review of the out of home hospitality is having the most negative foodservice businesses have a huge part impact on the planet and on people. These WE FIX FOOD, WE CAN’T FIX to play in influencing eating habits. They are also areas in which we see the greatest FOOD WASTE are more important influencers than social potential for positive change within the CLIMATE CHANGE. media, according to Professor Riccardo sector. Juliane Caillouette-Noble, SRA Valentini, an advisory board member of Development Director, said: The stars are aligning. Diners are looking for the Barilla Centre for Food and Nutrition. a closer connection to their food and greater purpose from the people providing it, and IF EVERYONE MATCHED THE say they are willing to pay for it. PERFORMANCE OF THE BEST Hospitality’s 3m strong workforce want greater fulfilment in their roles that can UK RESTAURANTS ALONE USE A TINY OPERATORS IN THESE AREAS,

only come from making a better business in PLASTIC the widest possible sense. AMOUNT OF GLOBAL RESOURCES, BUT THEN WE COLLECTIVELY WILL THEIR ABILITY TO MAKE THE WEATHER ACHIEVE HUGE GAINS FOR THE Influencers are vocally backing those who are making these changes. AND INFLUENCE HOW PEOPLE FEEL SUSTAINABILITY OF THE SECTOR. NOW IS THE MOMENT. ABOUT SUSTAINABILITY AND FOOD IS

Government and policy are playing catch- MASSIVE. AND WHAT WE DO, OTHERS up fast, trying to implement ways to reward those commercially for doing the right thing. IN THE WORLD WILL FOLLOW. There’s never been a more important or - Henry Dimbleby, Founder of Leon and

opportune time to be bold and take a Non-Exec Board Member of Defra CONCLUSION big steps. 8 9 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet THE BIG ISSUES FOR 2019 MEAT

Given the urgent and far-reaching action required Reducing meat and increasing the volume C to meet the IPCC’s 1.5 target, we asked our panel of of veg in menus stood out on our experts’ THE REPORT experts to present the industry with a 2019 to-do list, lists like surf ‘n’ turf in a vegan restaurant. THE BIGGEST CHALLENGE identifying the three issues businesses need to tackle While scientists may differ in their advice head-on immediately. For all of them, one issue clearly BY FAR IS EDUCATING PEOPLE rose to the top. on exactly how much less meat we should MEAT be eating, there is no questioning the need THAT THEY CAN EAT WELL In January 2019 The Eat-Lancet Commission of 37 food to reduce consumption. This dietary change experts from 16 countries published a report5 calling for PAGES 11-17 ranks among the simplest, most impactful AND EAT LESS MEAT. a shift towards a new planetary health diet advocating a and potentially most cost-effective actions 50% decrease in meat consumption globally in order to society can take to tackle climate change, EVERYTHING ELSE IS avoid catastrophic damage to the planet. while also providing a range of additional environmental and health benefits. SECONDARY. MEAT SUSTAINABILITY IS NEVER A CASE - Henry Dimbleby, Founder of Leon The importance our panel attached to and a non-exec Director of Defra OF ‘JOB DONE’, OR A TOPIC reducing meat consumption is best captured by Henry Dimbleby when he said: WE SHOULD BE COMPLACENT ABOUT. FOOD WASTE - Bill Toner, CEO, CH&CO PAGES 18-23 THE VEG RESPONSIBILITY IS THE BIGGEST ONE FOR

THE INDUSTRY RIGHT NOW, FOOD WASTE

- Hugh Fearnley-Whittingstall, PLASTIC Founder, River Cottage

PAGES 24-29 PLASTIC CONCLUSION

10 11 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet FIVE REASONS WHY INSIGHTS FROM THE INDUSTRY FOOD SERVICE SHOULD DO MORE

Veganuary 2018 demonstrated the ongoing

charge towards more plant-based eating THE REPORT The 330m tonnes of meat and 812m tonnes of with the number of individuals participating dairy produced globally each year accounts for 60% nearly tripling from 59,500 in 2017 to of farming’s greenhouse gas emissions and 16.5% 168,500. With sign-ups reaching 250,000 1 6 in 2019, and almost a third (29%) of all of total global emissions. evening meals eaten at home containing no meat, the appetite for veg-led dishes has all the hallmarks of a longer-term shift than 330M 812M If the 2bn top meat eaters cut their consumption by a trend. just 40% it would free up land TONNES + TONNES the size of India. A recent Kantar report that found millennials didn’t see being flexitarian as 2 MEAT MEAT DAIRY cutting down but rather an exploration of new food types. In Ireland, Just Eat reported = Reducing meat and dairy consumption is the single a 987% increase in demand for vegan 9 60% OF TOTAL biggest way in which we can reduce our personal options in 2017 alone . 3 environmental impact and improve our health. While the long-term trend line paints a FARMING positive picture, we aren’t quite moving far enough, fast enough. Sales of lamb and EMMISIONS pork were fractionally down according to A third of Britons have stopped eating meat or the figures from MCA Menu Tracker in the 7 reduced the amount they eat. UK in 2018, yet beef sales were static, with continuing growth in burgers (up 0.5%). THERE ARE MILLIONS MORE 4 Chicken sales were up 1%, and overall, vegetarian dishes were up just 0.2%. Kantar DINERS READY TO CHOOSE A

Worldpanel reports much more significant FOOD WASTE 29% of all evening meals eaten in the home in the 1/3 OF trends in terms of the move away from NON-MEAT OPTION, PROVIDED UK are now vegetable-based.8 meat in consumers’ shopping baskets, where BRITONS the volume of beef sold is down 2%, lamb THEY CAN FIND IT ON THE MENU, 5 8% and pork 2%, showing that consumers are quicker to change their habits at home AND IT LOOKS AND than they are when out. Chicken remains the outlier. Its 2% sales uplift sees it now TASTES GREAT. accounting for nearly half of all meat eaten 29% OF UK by volume in the UK. - Jade Brennan-Siegert, Head of Marketing, the SRA EVENING Following the SRA’s 2017 campaign to

#FlipTheMenu, 2018 saw a significant shift PLASTIC REDUCED MEALS ARE in restaurants across our network towards more veg-led dishes, featuring recipes with MEAT INTAKE VEG-BASED smaller, more sustainable portions of meat.

Hummus shawarma fried cauliflower leaves & pickled beetroot stem The Good Egg, One Planet Plate Photography credit: Joanna Resiak CONCLUSION

12 13 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet FOUR THINGS WE LEARNED INSIGHTS FROM THE INDUSTRY FROM THE FOOD MADE GOOD SUSTAINABILITY RATING 2018

All the operators we spoke to are taking Raymond Blanc OBE, President of the SRA

Across the SRA network there was a 25% increase steps to beef up their veg offering. There and Chef Director of Belmond Le Manoir THE REPORT in menus providing an equal balance of veg and is general agreement though that meat aux Quat’Saisons, speaks for a number in remains the most popular choice for the industry when describing the balance 25% meat-led dishes, providing consumers with a 1 customers, and that it’s tough getting them they are trying to strike between influencing INCREASE IN significantly increased range of choice. to change long-held eating habits and, customers’ eating habits and offering them in some cases, there’s a reluctance to go what they want. He says, “This is a difficult BALANCED beyond simply providing customers with a compromise as we are a service industry, This shift towards more plant-based dishes has range of choices. and ultimately a guest will choose what MENUS been most noticeable on the menus of larger they wish to eat”. operators, increasing from less than a fifth in 2017 While a UK industry-wide survey by 2 Foodable Labs found that half of chefs wagamama attributes a good deal of its to more than half of the total dishes on their menus had added vegan options to their menu in success increasing sales of its plant-based in 2018 – giving 129m customers at 2,454 sites MEAT 201811, there is a definite sense that the dishes to engaging staff in the process and across the country more than double the number of IN 2017 MORO industry is responding to consumer demand hiring in outside expertise. veg-based dishes to choose from. rather than taking the lead. Some definitely BUMPED THEIR don’t see it as their role to proactively “We looked within, to our inspiring league of team members, many of which are vegan. Giving veg-led dishes greater prominence on the change diners’ behaviour. VEGETARIAN MEZZE Involving them in the menu process from menu, an idea supported by research by the World Steve Holmes of Azzurri Group, whose Zizzi conception to delivery proved to be an PLATTER TO THE TOP Resources Institute’s Better Buying Lab10 and the brand has grown vegan dishes to 8% of all invaluable asset to us on this journey,” says 3 Emma Woods, the company’s CEO. London School of Economics, is among the most main course sales, said: OF LIST OF MAIN popular techniques employed by SRA members to COURSES AND SAW increase sales. 62% reported doing this in 2018. THERE IS LESS MEAT ON THE MENU AND THAT’S A RESULT OF SALES OF THE DISH CUSTOMER INFORMED MENU DEVELOPMENT RATHER THAN US Introducing smaller portion sizes is becoming an FOOD WASTE RISE BY 25%. increasingly popular means of reducing customers’ DECIDING WE WANT LESS MEAT ON THE MENU – 4 meat consumption. WE ARE FACILITATING A MOVEMENT NOT DICTATING CHANGE. - Steve Holmes, CEO, Azzurri Group THERE’S NO DOUBT ABOUT IT, BY ADOPTING THIS METHOD AND EITHER SERVING A DISH THE MEAT AND FISH DISHES WITH A 25% SMALLER PIECE OF MEAT THAN BEFORE, OR ARE MORE POPULAR. THERE PLASTIC ADVISING CUSTOMERS TO CHOOSE A SMALLER PIECE OF IS MORE WE SHOULD AND MEAT, RESTAURANTS LIKE STEAKHOUSE HAWKSMOOR COULD DO IN TERMS OF HOW AND EDINBURGH LEGEND CAFE ST HONORÉ ARE MAKING A WE POSITION THINGS ON MEANINGFUL DENT IN THEIR CARBON FOOTPRINT. THE MENU OR PRICING TO ENCOURAGE PEOPLE TO GO WITHOUT MEAT FOR ONE DAY.

House-made basil cream cheese, CONCLUSION garden peas, stain-glass tomatoes, - Nick Balfe, Chef Director, poached free-range egg with herby rapeseed oil Salon and Levan 14 The Pantry, One Planet Plate 15 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet WHAT’S NEEDED TO ACCELERATE CHANGE

While the SRA is not pushing a vegan Henry Dimbleby believes consumer demand As well as making veg-led dishes look and TAXES ARE THE ‘PUSH’ BUT WE charter, the message is loud and clear that will continue to drive change. He says: taste delicious, chefs need to take time to THE REPORT menus need to be much less meaty. Will ensure they sound delicious too. In fact, Nicholson of FCRN speaks for his colleagues Hugh Fearnley-Whittingstall says that ALSO NEED THE ‘PULL’, WHICH in academia when he calls on chefs and when it comes to creating new menus, he operators to play a more proactive role in PRESSURE FROM CUSTOMERS spends more time on the language used to IS TO MAKE LESS ‘MEATIFIED’ leading this change. He says: describe plant-based dishes than almost WHO CARE WILL CHANGE THE anything else. DISHES SIMPLY DELICIOUS! - Professor Tim Lang, City, University of MEAT HAS BECOME A BIGGER ISSUE BEHAVIOUR OF RESTAURANTS While the language and make-up of menus London as well as creative techniques to replace IN RECENT YEARS, BUT MANY ARE WHICH IN TURN HELPS EDUCATE meat with veg are all effective ways of For those in the industry anxious that they reducing consumption, some are convinced

won’t be able to fulfil the change required, MEAT ONLY PAYING LIP SERVICE TO THIS THE CUSTOMERS WHO DON’T that these gentle nudges are insufficient there are some words of encouragement and that more drastic action is required. from Prof. Valentini that it is within their AND “RESPONDING TO CUSTOMER CURRENTLY CARE. THAT INCREASES Certainly, adding a salad here and a soup grasp. He says: there, will not suffice. Much greater action DEMAND” RATHER THAN THE PRESSURE ON RESTAURANTS. is required to persuade punters of the pleasure of plants. EVEN REDUCING MEAT LEADING THE SHIFT. IT’S A VIRTUOUS CIRCLE. An Oxford University report published in CONSUMPTION BY A THIRD October 201812 made the case for a tax on Chefs need to be doing more to persuade meat to prevent 220,000 deaths and $40bn WE CAN SAVE UP TO 50% their carnivorous customers to try a year. It would also reduce greenhouse something different by, as Professor Tim gas emissions by 110m tonnes a year, EMISSIONS. THUS IT IS Lang of City, University of London, puts it: the authors contend. Green MP Caroline “making their less ‘meatified’ dishes simply Lucas has offered her support, but, is a SOMETHING REALLY ACHIEVABLE! delicious”. lonely voice among politicians aware of the FOOD WASTE potential backlash. Hugh Fearnley-Whittingstall agrees In 2018 the World Resources Institute wholeheartedly: “We shouldn’t be making The SRA believes that immediate (WRI) launched the Cool Food Pledge, a new veg dishes just to keep vegetarian and collective, concerted and creative action by initiative designed to help operators meet vegan customers happy. We should be foodservice on this issue negates the need diners’ desire for more planet-friendly food, tempting the carnivores to give veg a try.” for taxation, for now. while “slashing food-related greenhouse gas emissions by 25% 2030”. The SRA fully supports this initiative and its aims. We’ll use our platform to align our members and the wider industry with the Cool Food Pledge, providing businesses with a

series of commitments complemented by PLASTIC a programme of inspiration, insight and support, backed through resources and events.

CONCLUSION

16 17 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet

FOOD WASTE FIVE REASONS WHY SIX THINGS WE LEARNED There is a sense that some in the FOOD SERVICE SHOULD DO MORE FROM THE FOOD MADE GOOD SUSTAINABILITY RATING 2018

industry have, perhaps understandably, THE REPORT been too preoccupied with plastic in 2018 to think about food waste. While 1/3 OF PRODUCED IS More operators are Operators are using a combination of both tech many of the cold hard facts and stats working with organisations solutions and behaviour change to keep food out of the about food waste may not be new, they FOOD GLOBALLY WASTED like FareShare, City bin. 78% of SRA sites use smart ordering systems and don’t lose their chilling impact. Equally, Harvest, Plan Zheroes and 1 inventory monitoring to prevent surplus and 91% train the economic benefits of keeping food Food Donation Connection on the plate, are as clear and obvious as take surplus food to feed staff in ways to avoid waste. 30% of the food produced globally is wasted at people in need. they always have been. A renewed focus Although plate waste continues to account for about a on food waste is imperative in 2019. a cost of £770bn.13 Operators like Olio, Karma third of restaurant’s waste and more than 60% of food and Too Good to Go help waste costs, only 66% of sites offer customers doggy 1 MEAT The environmental cost of food waste in the UK AVOIDABLE operators businesses 2 boxes – consigning tonnes of leftover food to the bin is 20m tonnes of CO214, equivalent to the annual match delicious discounted that could have made another meal. FOOD WASTE emissions of all 3.5m cars in the whole of the food with their customers 2 at the end of the day. 50% more businesses redistributed surplus food East of England. ON EVERY PLATE AVERAGES A in 2018. That matches the national picture for One million tonnes of food is wasted across the manufacturers, retailers and hospitality with nearly COST OF 14P foodservice sector 15, equivalent to one in six of THIS STILL REPRESENTS 3 £130 million worth of food saved from waste, thanks the eight billion meals served annually - enough 3 A FRACTION OF to a 50% increase in redistribution.19 to fill the Shard more than 10 times. 75% of this waste is avoidable and it costs the sector £2.5bn THE POTENTIAL, 87% of SRA members actively monitor and measure a year or almost £20,000 a site.16 their food waste – with 25% using technology, like ILLUSTRATED MOST Winnow, Lean Path or Chef’s Eye to give them For restaurants the cost of avoidable food waste 4 access to granular detail on what, when and how

FOR EVERY £1 INVESTED IN 17 FOOD WASTE on every plate averages 14p. EMPHATICALLY BY they are wasting food. Businesses employing these REDUCING FOOD WASTE 4 NANDO’S WHO, IN 2018 methods typically reduce their waste by an average For every £1 invested in reducing food waste of 15%. AN AVERAGE OF £7 IS SAVED 18 an average of £7 is saved. REDISTRIBUTED Only half of SRA members have targets in place 5 660,000 MEALS Technology like for further reducing their waste, emphasising Winnow, Lean the need for more ambition across the industry Path or Chef’s VIA A NETWORK OF OVER 5 in tackling this issue. INSIGHTS FROM THE INDUSTRY Eye make it easy 500 LOCAL for businesses to measure and 10% of the SRA network of engaged operators CHARITIES. monitor their continue to dispose of food waste with their PLASTIC Despite food waste having been food waste IGNORANCE IS NO LONGER A general waste, something we aim to eliminate highlighted as a serious issue in the precisely. 6 in the next year. industry for at least a decade now, the LEGITIMATE EXCUSE. FAILURE TO response remains less than optimal. Some genuine barriers, like inconsistent MEASURE, MONITOR, SET REDUCTION collection services and a lack of space TARGETS, REDISTRIBUTE SURPLUS OR for separate bins continue to hamper RIVER COTTAGE ACHIEVED further progress. OFFER CUSTOMERS THE OPPORTUNITY A 25% REDUCTION IN THIS WAY, WHILE TO TAKE HOME LEFTOVERS LEAVES A BAD OXFORD BROOKES UNIVERSITY

SMELL HANGING OVER THE INDUSTRY. CONCLUSION - Ylva Johannesson, Head of Membership, the SRA WAS ABLE TO CUT PREP WASTE ALONE BY 25%. 18 19 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet VIEW FROM THE BOARDROOM & KITCHEN

Food waste can be a huge challenge Even the peeling process can be a source

for large businesses running high volume of innovation and a very useful bi-product. THE REPORT operations on a national scale. The potential The Bay Fish and Chips in Stonehaven sends benefits though, are equally great. regular deliveries to a local pig farmer of 50 litres of starch filtered off the water used In the last 18 months JD Wetherspoon WE BELIEVE THAT CHEFS NEED for cleaning its potatoes. CLOSE WORKING RELATIONSHIPS has set the template. Since embarking on a review of its entire approach to food TO THINK DIFFERENTLY ABOUT At River Cottage, where waste levels were WITH PRODUCERS CAN waste at the end of 2017, the pub giant already well managed, the introduction has reduced waste by introducing smaller FOOD PREPARATION TO BRING of smart scales helped drive them down BE AN EFFECTIVE WAY OF portions of a number of menu favourites further. and sending unwanted useable food to ABOUT CONSISTENT CHANGE INSPIRING KITCHEN TEAMS

FareShare. The company also switched Hugh Fearnley-Whittingstall reports: “We’ve MEAT waste management company, so it could IN THIS AREA. BEHAVIOUR made good progress on waste with some TO VALUE FOOD MORE AND send unavoidable waste for anaerobic help from Winnow. We’ve reduced our food digestion. On top of these impressive CHANGE WILL ALWAYS waste by 25-33%. But it gets to the point CONSEQUENTLY WASTE LESS. IT changes which helped it win the SRA’s where you’ve done that, you’re using an Waste No Food category at the Food Made BE MORE SUCCESSFUL IN appropriate amount of surplus in specials CAN ALSO ENCOURAGE CREATIVE Good Awards 2018, CEO John Hutson and it’s hard to know how you can bring it reports that Wetherspoons will be setting REDUCING FOOD WASTE down even further.” PARTNERSHIPS BETWEEN itself further reduction targets for 2019. THAN THE CONSTANT GROWER AND CHEF. CATERER Many operators report success in reducing waste using both traditional training and WEIGHING AND FILLING OUT VACHERIN USED 7,000KG OF more sophisticated technological solutions. OF SPREAD SHEETS. WHAT IT CALLS I’MPERFECT Bill Toner of CH & Co: “We are showing our chefs how to use more of the vegetable, - Bill Toner, CEO, CH&CO FRUIT AND VEG. FOOD WASTE including the peelings, or as much of the animal as possible and this has to become MAKING A VIRTUE OF instinctive and not task-driven.” SURPLUS IS ANOTHER VALUABLE AND INCREASINGLY MAINSTREAM METHOD OF REDUCING WASTE, WHETHER

AS A WHOLE ‘SCRATCH’ MENU PLASTIC AS PRACTISED BY CHEFS LIKE SKYE GYNGELL, OR IN THE SHAPE OF FREE SOUP MADE FROM VEG WASTE AND SERVED WITH EVERY MEAL AT THE OLD MARKET ASSEMBLY IN BRISTOL. CONCLUSION 20 21 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet WHAT’S NEEDED TO ACCELERATE CHANGE

Despite a decade or more of focus on food Ensuring chefs confront food waste head- The SRA is further stepping up its work with Target – Measure – Act approach. All of

waste reduction and readily available advice on, on a daily basis is one of the solutions some of central London’s largest landlords, them have agreed to report on food waste THE REPORT and support, there is still a lot to be done to offered up by our chefs. Joel Braham, of The helping them engage with their restaurant by September 2019. Foodservice sign-ups up-skill and engage the workforce further in Good Egg with two sites in London, reports tenants and customers, providing advice, are noticeable by their absence, with just 11 smart ways to keep waste to a minimum. that a simple logistical move has helped his support and encouragement as well as having made the commitment. teams get to grips with the issue. extending consolidated collections. Bill Toner of CH&CO said: Widespread adoption of Target, Measure, When it comes to the proper disposal of Act is vital to achieve national policy WE GET OUR CHEFS TO WORK unavoidable food waste, operators need objectives and targets on food waste all the help they can get from the waste reduction, including Courtauld 2025 and the THE ONGOING TRAINING OF WITH A PLASTIC TUB NEXT TO management industry. The waste collection Sustainable Development Goal (SDG) 12.3. postcode lottery is expected to end as THEM, SO THEY HAVE TO FOCUS ON food waste collections become compulsory The SRA fully endorses WRAP’s Food Waste OUR CHEFS IS HAVING A GREAT MEAT across England and Wales thanks to Roadmap and is committed to supporting IMPACT. IT’S A WORK IN PROGRESS MINIMISING AS THEY WOULDN’T the Government’s Resources and Waste its goal to reduce food waste across the Strategy, published in December 2018. industry by 25% by 2025. This would BUT GIVING THEM THE SKILLS WANT A BUCKETFUL OF WASTE reduce carbon emission by 900,000 tonnes Setting further targets, as a number of our a year - equivalent to grounding more AND CONFIDENCE TO USE PRODUCE SITTING RIGHT NEXT TO THEM. interviewees said their businesses would than 2,000 London to New York return be doing in 2019, is key. As the old saying flights. We’ll drive action by enabling more - Joel Braham, The Good Egg goes: “If it ain’t measured it won’t get foodservice businesses, especially smaller IN DIFFERENT WAYS IS MAKING monitored.” ones, to report into Courtauld, supported The industry should also capitalise on by a programme of inspiration, insight and A REAL DIFFERENCE. EDUCATION the good start it’s made to embrace In September 2018 WRAP published its support through content and events. redistribution of surplus food. JD Food Waste Reduction Roadmap20 designed OF CONSUMERS WILL HELP Wetherspoon is an excellent example of a to drive down the UK’s £20bn food waste business that linked up with one of the best- bill, with 90 organisations agreeing to the

TURN AROUND RESISTANCE TO known redistribution charities, FareShare, FOOD WASTE in 2018. Within a few months, surplus or NEW DISHES THAT PERHAPS blemished food was being sent directly from its central distribution centre to feed 4,000 USE CUTS OF MEAT THEY WOULD people via 100 charities. Likewise, Azzurri Group reports having provided 24 tonnes of INSTINCTIVELY THROW AWAY, surplus food to FareShare, providing more than 57,000 meals. FOR EXAMPLE. The Government has recognised the potential this solution offers and has appointed a Food Waste Champion, Ben

Elliot, whose brief includes facilitating PLASTIC increased redistribution from retail and foodservice.

Asked to identify the most stubborn barriers, the CEO of one of Britain’s best- known restaurant groups, which has increased the number of its sites recycling food waste from 30% to 92.6% of its managed sites, said: “LANDLORDS. Where we operate within the constraints of a landlord site it is not always possible to have full control of our waste segregation.” CONCLUSION

22 23 WE USE HALF THEBOTTLES WE ONLY RECYCLE 24 FIVE REASONSWHY use plastic. considered andcomprehensive pivot away from single- as apositive thingandthatits legacy isaconcerted, It’s upto usto ensure we lookbackatthataccolade attention that‘single-use’ was namedword of theyear. coverage of single-useplastic in2018.Suchwas the in theArctic Circle to have missed theblanket media You’d needto have beenhangingout withpolarbears FOOD SERVICE SHOULD DO MORE SINGLE-USE PLASTIC 4 3 2 1 bottles and2.5bncoffee cups. plastic straws, 316mplastic stirrers, 7.7bnplastic Each year, it’s estimated, we’ve beenusing4.7bn The Tastiest ChallengeonthePlanet items of plastic permile. British beaches are littered with5,000 marine life. plastic inouroceans willoutweigh WWF predicts thatby 2030the volume of We recycle less than 1% of the coffee cups. We recycle onlyhalfof those bottles. 22

23 THERE WILLBEMOREPLASTIC THAN MARINELIFE IN 21 RECYCLED CUPS ARE 1% OFCOFFEE LESS THAN BY 2030 THE OCEAN SIX THINGSWELEARNED INSIGHTS FROMTHEINDUSTRY claim alackof knowledge of ways to reduce to break. Whileit’s nolonger acceptable to most versatile of products isproving hard that theindustry’s years of reliance onthis further. These findings thoughdo reveal ways to reduce theirsingle-useplastic still some thenwent onto findimaginative hundreds of millionsfrom circulation and Planet II.More didsoin2018,removing plastic straws before thebroadcast of Blue Many SRAmembers hadalready ditched FROM THE FOOD MADE GOOD SUSTAINABILITY RATING 2018 5 4 3 2 1 just 6%from 78%in2017. members continuing to serve itin2018,down plastic ornot) remains slow with72%of The move away from bottled water (whether into general waste. this still meansmore thanaquarter isgoing recycled in2018–upfrom 61%.However, 73% of supplierpackaging was reused or the last 12monthstoo –down from 80%. the numbermeasuringtheirgeneral waste in waste (87%).Worryingly, there was afall in non-food waste (67%),ascompared withfood it comes to measuringandmonitoring their SRA members are less conscientious when recyclable, reusable orcompostable. to offer sometakeaway packaging thatisnot A third of memberbusinesses (32%)continue napkins, boxes orwrapping. disposable items including:cups, cutlery, 90% of SRAmembers still offer some BOTTLED WATER STILL SERVED OF MEMBERS 72% The Tastiest ChallengeonthePlanet circular economy. to accelerate themove towards aviable operators withtheknowledge andtools this increased awareness andempower industry, in2019we needto buildon If 2018was ayear of awakening for the and ensuringtheirresponsible disposal. affordable alternatives to single-useplastic when itcomes to sourcing sustainable, point to afar more complicated landscape food waste, foodservice professionals can OR RECYCLED WAS REUSED PACKAGING SUPPLIER 73% OF DISPOSABLES STILL OFFER 90%

25 CONCLUSION PLASTIC FOOD WASTE MEAT THE REPORT The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet VIEW FROM THE BOARDROOM AND KITCHEN

While operators should be congratulated Until April 2018, it appeared the thin Having removed single-use plastic items from

for acting quickly to remove plastic straws, plastic lining in the 2.5bn takeaway its partner shop, introduced a customer opt-out THE REPORT many of the business leaders we spoke to coffee cups consumed annually in the UK, for plastics with their order, and trialled sauce are the first to acknowledge this is the tip was a permanent barrier to mainstream sachets made from seaweed, Just Eat is now of the iceberg and they need to do more recycling. Then, Costa announced it was looking to go further to tackle the up to 500m and go further. Many single-use items are committing to recycling 100m cups a year plastic boxes its customers order annually. proving more difficult to ditch, although in a scheme which would see retailers pay Robin Clark, Business Partnerships Director some of our interviewees recognise that a £70 supplement for every tonne of cups of Just Eat UK, says: “We know that even if failing to act on plastic may soon prove collected. the plastic box is reused six times, it may costlier than switching to alternative still eventually end up in landfill. So, we are materials. Jason Cotta, Costa’s Managing Director for committed to finding an alternative. Any UK & Ireland, explained: “Within the first alternative has to be just as effective in Steve Holmes of Azzurri Group sums it up: six months of the Valpak Scheme, over 41 keeping food properly sealed, but through our MEAT million cups were recovered for recycling. investment in research and development, we Along with over 2000 Costa stores collecting hope we will find a more environmentally- STRAWS WERE EASY – WE WERE coffee cups for recycling, new cup recycling friendly solution.” points are growing across the country with ABLE TO JUST REMOVE THEM. BUT consumers now able to dispose of their Skye Gyngell shone a light on the scale of takeaway cups at several airports, shopping clingfilm used in foodservice kitchens when PLASTIC BOTTLES ARE REALLY centres, universities, colleges and offices up she reported that her restaurant Spring was and down the country.” He also confirmed using enough to stretch from London to TOUGH. IN COCO DI MAMA WE that in December Caffé Nero, Greggs, Istanbul every year. A combination of beeswax McDonald’s and Pret A Manger had joined wrapping and metal pans with lids have now HAVE FREE FILTERED WATER AND the scheme. totally replaced clingfilm. PEOPLE ARE ABLE TO REFILL THEIR Many operators have introduced measures Nicholas Balfe is doing something similar at to avoid the cup recycling issue at source, Salon and Levan while at The Good Egg’s two

BOTTLES, BUT DUE TO CUSTOMER encouraging their customers not to order sites in London’s Soho and Stoke Newington, FOOD WASTE their drink in a disposable cup. Since Joel Braham is delighted to have persuaded introducing a 35p discount, Leon witnessed his suppliers to stop wrapping individual DEMAND WE CURRENTLY STILL HAVE a 755% increase in customers using their cucumbers and aubergines and weaned his own cups. Lakeside at University of Surrey kitchen team off vacuum packing. PLASTIC BOTTLES TOO. HOWEVER, now serves 35% of its hot drinks in reusable cups after imposing a charge on disposables. I THINK THE TIME IS COMING WHEN Some operators opted to take the initiative – Sheffield Hallam University spent £8,000 WE WILL BE ABLE TO JUST STOP on reusable cups for 4,000 students and charges 20p for disposable cups in its bid to SELLING THEM. IT’S ABOUT TIMING use 100,000 less disposable cups. PLASTIC AND FINDING THE BALANCE – And if takeaway cups pose a challenge to the industry, that is dwarfed by the scale JUDGING WHEN THE UPSIDE OF of packaging used by the booming delivery market – now worth more than £8bn a DOING GOOD THINGS ALSO WORKS year and described by one of our CEOs as the “hardest of the single-use plastics to COMMERCIALLY. deal with”. CONCLUSION

26 27 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet WHAT’S NEEDED TO ACCELERATE CHANGE

Collaboration between all stakeholders Inconsistencies in the UK’s recycling John Hutson of Wetherspoons, says: UK PLASTIC PACT

stands out as the key facilitator for a timely infrastructure remain a major barrier to “Suppliers are being challenged to reduce The SRA is a member of the Plastics THE REPORT and deep-rooted move away from a reliance change and continue to prevent some of the the amount of unnecessary packaging Pact, launched in April 2018 to change on unnecessary single-use plastic. most willing operators from disposing of being used. A plastics and packaging audit the way retail and foodservice takes The CEO of one of Britain’s best-known their plastic alternatives responsibly. will commence in early 2019 and help to makes and disposes of plastic to restaurant groups said: identify where the biggest reductions can be instead create a circular economy for made. We are currently trialling the removal plastics. of single use plastics from all kitchens or, YOU NEED PACKAGING PRODUCERS, WE CAN SOURCE COMPOSTABLE where this is not possible, replacement with The Pact has set four targets to reach PRODUCT DESIGNERS, WASTE ALTERNATIVES, BUT IF THE WASTE multi use vessels.” by 2025: The delivery sector needs to build on the 100% of plastic packaging start the major operators like Just Eat have COLLECTION AND UK WASTE AND STREAMS WHERE WE OPERATE must be reusable, recyclable or MEAT made, helping their customers make good compostable. RECYCLING INFRASTRUCTURE ARE NOT ABLE TO PROCESS choices when they order food. Bristol-based 1 restaurant group Thali, with its takeaway TO ALL ALIGN. WITHOUT CROSS THE PRODUCT AND CLOSE THE tiffin tins has developed a successful model 70% of plastic packaging must for reusable containers. be effectively recycled or SECTOR COLLABORATION IT SUSTAINABILITY LOOP, WE’RE composted. While a number of chefs, like Nick Balfe 2 IS UNLIKELY THAT THE KEY BACK TO SQUARE ONE. LACK at Salon and Levan, are using a version of beeswax wrap instead of the ubiquitous 30% of the content of plastic SUSTAINABILITY CHALLENGES OF OF CONSISTENCY BETWEEN clingfilm, the usefulness and practicality of packaging must be recycled – or products like this is still unproven at scale. face taxation. OUR TIME WILL BE OVERCOME. RECYCLING IN THE HOME AND There’s still plenty of room for innovation 3 on this issue. THE HIGH STREET AND ACROSS 100% of packaging must not be “Robust alternative solutions are not always single use. FOOD WASTE This is a view echoed by Karen Lynch, REGIONS, CAUSES CONFUSION AND available in adequate volumes to deliver CEO of Belu. “2019 must be the year when products safely and with a consistent 4 we move from everyone for themselves quality. Technological developments and to collaborating around the key issues. INCORRECT RECYCLING PRACTICES. saleability to improve the economics are The first step is the continued raising of required,” says John Hutson. - Bill Toner, CEO, CH&CO awareness, but most crucially this is about The SRA represents its members on the a more holistic understanding. We’ll only That’s why the SRA published its Plastics Pact. In 2019, we will look to get there when we move from that desire The Government, in its Resources and Unwrapping Plastic toolkit in June 2018, galvanise our broad base of foodservice to quickly tick a box and focus on real steps Waste Strategy has pledged to address this and, with more than 600 downloads, it has members and the wider industry, to a truly circular economy that recognises issue, having announced a ban on straws proved a very popular resource, providing accelerating change in order to meet the reality that whilst we can reduce single and stirrers and a bottle return scheme, businesses with the information they need these targets as effectively and quickly

use, we have to have sustainable businesses while pulling back from imposing a tax on to make good decisions about alternatives as possible with a bundle of practical and PLASTIC left at the end of these improvements, disposable cups or ‘latte levy’. The EU is to single-use plastic. insightful resources and inspirational events. and that you have to fully understand the proposing a ban on plastic cutlery, plates consequences of change.” and cups from 2021.

Karen Lynch is equally adamant that While SRA members have a strong record operators resist knee-jerk reactions with on getting suppliers to reduce and reuse undesirable, unintended consequences, packaging, it remains a challenge for the identifying “things like using bio plastics wider industry. which aren’t contained and processed and instead enter into the mainstream recycling stream, or lower footprint products such as recycled plastic being replaced with aluminium, resulting in a C02 emissions

increase understood to be up to 3-4 times CONCLUSION that of the product replaced.” 28 29 The Tastiest Challenge on the Planet The Tastiest Challenge on the Planet RISE TO THE CHALLENGE

The review of SRA members’ sustainability We’ve seen progress but it’s not fast During 2019, the SRA will host a series of

activity in 2018 reveals widespread enough. While we recognise that these are events and publish a set of informative and Butternut squash curry THE REPORT progress. There is real encouragement to be challenging times for restaurants, we’re practical resources all designed to support No. 11 Pimlico Road, found on a number of the key issues. Our calling on the industry to take the lead on operators to meet ambitious but attainable One Planet Plate interviews with leaders of some of the UK’s these urgent issues. targets on these three issues. We’ll also best-known foodservice businesses also facilitate further collaboration between demonstrate a commitment and resolve to Pressure from customers who care will kitchen, boardroom, policymakers, chefs go further in 2019. change restaurants’ behaviour. The more and suppliers as we embark on the tastiest that diners vote with their forks, the more challenge on the planet. Costa’s national cup recycling scheme, this helps educate those customers that Wetherspoon’s business-wide food waste didn’t previously care, further increasing As stated clearly at the beginning of this reduction programme and Azzurri Group’s the pressure on restaurants and creating a report, without fixing food we can’t fix upscaling of its plant-based offering are virtuous circle. climate change. To bastardise a famous MEAT three major advances. quotation, When the SRA was first imagined, nearly There remains though, little evidence of a decade ago, many of the big issues significant action on the key requirements remained relatively fringe. The burger IT’S TIME TO ASK for tackling climate change. Chefs, as bonanza was in full-swing, food waste Nick Balfe puts it, “are uniquely placed to in foodservice kitchens was still a dirty NOT WHAT FOOD shape and influence food trends.” What secret and David Attenborough had not yet we eat in restaurants makes its way onto discovered plastic-eating turtles. shop shelves and millions of domestic CAN DO FOR YOU kitchens and influences how we as a culture As we hope this report makes crystal clear, approach our food. we now find ourselves in a unique moment BUT WHAT YOU when the planet, professors and the public The ‘final call’ from the IPCC for a drastic are all telling us to act now. Science, trend reduction in greenhouse gas emissions data and consumer opinion are all pointing CAN DO FOR FOOD.

spells the end for tinkering at the edges. in the same direction. There are three FOOD WASTE Rather than pass the buck for the wholesale issues that require urgent action, three changes required to meet these challenging issues which, if tackled effectively and environmental targets, the industry needs collectively by the whole foodservice sector, to embrace the monumental system change can dramatically reduce the threat to the THAT MEANS EVERY FOODSERVICE BUSINESS IN THE UK ACCEPTING required to guarantee a better food future. future of the planet and its ever-growing population, and increase the prosperity of OUR CHALLENGE TO IMPLEMENT AND ACHIEVE THE TARGETS OUTLINED By working together, collaborating and individual restaurants. inspiring each other to do more and go IN THIS REPORT TO REDUCE THE IMPACT OF THE MEALS THEY SERVE BY further, we can encourage a race to the top. If we embrace the opportunity to collaborate on reducing meat, food waste REDUCING THE VOLUME OF: Greater pressure from investors for and single-use plastic, the potential prize

companies to demonstrate their focus on is huge. Not only are these three issues • MEAT ON THE MENU PLASTIC the big issues, allied with continued growth the most pressing for the planet, but they in consumer concern requires sustainability can help businesses save money and • FOOD IN THE BIN to become a permanent menu item for all drive customer loyalty as they align with foodservice businesses. consumers’ priorities. By making further • SINGLE-USE PLASTIC AND PACKAGING JOIN US! positive changes towards more sustainable menus, the industry will create a whole new cohort of conscious consumers who themselves will demand more. Find out how the Food Made Good thesra.org/membership community works @the_SRA together to create impactful change: @foodmadegood CONCLUSION

30 https://thesra.org/thetastiestchallenge/ 31 The Tastiest Challenge on the Planet REFERENCES

1 http://www.wrap.org.uk/content/the-uk-plastics-pact 13 United Nations Food and Agriculture Organisation http://www.fao.org/save-food/resources/keyfindings/en/ 2 https://www.wri.org/our-work/project/cool-food-pledge 14 Estimates of Food Surplus and Waste Arisings in the UK, WRAP 3 An IPCC special report on the impacts of global warming of 1.5C 2017 above pre-industrial levels and related global greenhouse gas http://www.wrap.org.uk/sites/files/wrap/Estimates_%20in_the_UK_ emission pathways, in the context of strengthening the global Jan17.pdf response to the threat of climate change, sustainable development, and efforts to eradicate poverty. 15 Overview of waste in the hospitality and foodservice sector https://www.ipcc.ch/sr15/ http://www.wrap.org.uk/content/overview-waste-hospitality-and- food-service-sector 4 Department for Environment, Food and Rural Affairs December 2018 16 Sustainable Restaurant Association https://www.gov.uk/government/publications/resources-and-waste- http://www.foodsave.org/wp-content/uploads/2014/07/ strategy-for-england FoodSaveFacts.pdf

5 The EAT-Lancet Commission on Food, Planet, Health 17 Sustainable Restaurant Association Can we feed a future population of 10 billion people a healthy diet http://www.foodsave.org/wp-content/uploads/2014/07/ within planetary boundaries? FoodSaveFacts.pdf https://eatforum.org/eat-lancet-commission/ 18 Champions 12.3 The Business Case for Reducing Food Loss and 6 Growing the good: The Case for low-carbon transition in the food Waste: Restaurants sector. Changing Markets Foundation. 2018 https://champions123.org/the-business-case-for-reducing-food-loss- https://changingmarkets.org/portfolio/growing-the-good/ and-waste/

19 Surplus food redistribution in the UK; 2015-2017 WRAP 7 Waitrose Food and Drink Report 2018-19 – The era of the mindful http://www.wrap.org.uk/sites/files/wrap/Food%20Surplus%20 consumer Redistribution%20Estimate%202017%20-%20Information%20sheet. https://www.waitrose.com/content/dam/waitrose/Inspiration/ pdf Waitrose%20&%20Partners%20Food%20and%20Drink%20Report%20 2018.pdf 20 WRAP and IGD 2018 http://www.wrap.org.uk/food-waste-reduction-roadmap

8 Kantar Worldpanel Usage panel – January 2018 21 House of Commons Environmental Audit Committee – Disposable https://uk.kantar.com/consumer/shoppers/2018/is-2018-the-year- Packaging: Coffee Cups brits-go-vegan/ https://publications.parliament.uk/pa/cm201719/cmselect/ cmenvaud/657/657.pdf 9 Plant-based diet 2018 – Just Eat https://www.just-eat.ie/blog/plant-based-diet-2018/ 22 The New Plastics Economy: Rethinking the future of plastics Ellen MacArthur Foundation 2016 10 Menus with vegetarian sections can lead customers to eat more https://www.ellenmacarthurfoundation.org/news/new-plastics- meat. Linda Bacon London School of Economics, 2017 economy-report-offers-blueprint-to-design-a-circular-future-for- http://www.lse.ac.uk/News/Latest-news-from-LSE/2018/03- plastics March-2018/Menus-with-vegetarian-sections-can-lead-customers-to- eat-more-meat 23 Plastic Pollution – Facts and Figures Surfers Against Sewage 11 https://www.foodabletv.com/blog/plant-based-food-influencers- https://www.sas.org.uk/our-work/plastic-pollution/plastic-pollution- want-more-delivery-options facts-figures/

12 http://www.ox.ac.uk/news/2018-11-06-tax-meat-could-offset- health-costs

https://thesra.org/thetastiestchallenge/

Roast spiced brassicas with split pea puree Hugh Fearnley-Whittingstall, River Cottage One Planet Plate

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