From today, diners can look out for window stickers in restaurants that give a “green guarantee” that the place is run on sustainable practices.
The Sustainable Restaurant Association (SRA), launched at Hotelympia this week, is a not-for-profit, nationwide, membership-based organisation committed to promoting sustainability across the UK’s restaurant industry, from high street chains to fine dining operators.
The SRA, which is supported by restaurant bookings website Top Table and advisory firm Sustain, offers its members a range of services to become more sustainable including an audit where a gold, silver and bronze accreditation is awarded.
With Fairtrade Fortnight kicking off on Monday the team at William Murray has been busy sharing customer Fairtrade news with the press.
One particular story has captured our imagination – wine company ViVAS is encouraging customers to support Fairtrade Fortnight’s Big Swap initiative by asking them to trade one wine on their current list to its Fairtrade and organic Viñedos de la Posada.
As well as sounding very tempting (the Torrontes has delicate citrus, floral, green apple and pineapple aromas, and a long, clean finish – yum!), the wine comes from Viñedos de la Posada – the world’s largest producer of certified organic-Fairtrade wine and the first winery in Argentina to receive Fairtrade certification in 2006.
Workers at the Vinedos de la Posada farm
As Paul McCartney stepped up his ‘meat-free Monday’ campaign by taking it to Brussels this week, Nick Herbert, shadow secretary of state for environment, food and rural affairs accused him of ‘undermining climate change’.
The Beatle, who is battling for Brits to give up meat one day a week is upsetting some William Murray employees too. No bacon sandwiches, no BBQs and no burgers! So long as we can still eat cake.
This morning’s front page of The Times certainly gave food for thought – pun totally intended 
According to the article we need to give up meat to conquer climate change. The methane gas debate has been ongoing and we are all more or less aware of the fact that it is 23 times more powerful than carbon dioxide as a global warming gas. And who produces the most methane gas? Well, take the average bull … It produces 500 litres of methane gas a day. Now, I’m no mathematician but if you take the 500 litres of methane gas and multiply it by the 1.4bn cows and bulls wondering around planet earth – it quickly adds up. Take those cows and multiply it by the 20.9 sq m they need to produce 1kg of product and where does that get you?
I’m a meat eater and I’m appalled. You don’t think of those numbers when you’re enjoying a burger or a lovely piece of medium rare rump.
I bet if I grew up on a farm I would’ve known these kinds of numbers. After all, the average beef cow produces 14.6 tonnes of manure a year and who is going clean up the mess we leave to the next generation?
For now, I’m stopping in at my local Sainsbury’s and exploring the Quorn range – I’m not vegetarian (how can I be if I don’t eat vegetables) but there have got to be better alternatives out there to meat.
According to The Times organic food doesn’t bring any nutritional benefits. A study revealed that although organic food often tastes better, it may not be a nutritious as we had been led to believe. The author of the article comments on how hard it is to decipher studies carried out by scientists as you could take many conflicting messages from one report. In this case organic food is still recommended because of the way it is produced and the effect it has on the environment, but is not to be relied on as superfood.
Interesting article in T2 today about what our weekly food shopping basket will look like in 2030 and how some foods might become prohibitively expensive or depleted and others will become new crops for the UK. Restaurants might also see their menus changing as we reduce the amount of out-of-season fruit and veg we import for more exotic varieties that we will be able to grow in our warmer (and wetter) climate. Apparently wine grapes are now being grown as far north as Yorkshire – Chateau Barnsley anyone?
Global efforts to combat overfishing are starting to turn the tide to allow some fish stocks to recover. New research reveals that a handful of major fisheries across the world have managed to reduce the rate at which fish are exploited.
Yep, it’s here… the socially responsible chewing gum! The world’s first certified organic, 100% natural, biodegradable chewing gum has been introduced to the foodservice sector by Peros. It’s available in mint, spearmint and lime flavours, so lets get chewing!
It appears that Ecover is really upping it’s game to compete with the ‘chemical’ competition whilst maintaining its eco-friendly principles. It’s re-launched its surface cleaning range with a more powerful natural ingredient that it says makes it as effective as petrochemical-based products. Apparently they’ve spent the past seven years developing “pioneering” new eco-surfactants that boost cleaning power – and what’s more they’re using a greener manufacturing process to make it. Let’s hope they clean up!
Congratulations to 3663. The UK’s leading foodservice distributor has been shortlisted for the prestigious CIPS Supply Management awards which recognise the crème de la crème of procurement.
3663 is a finalist in the best contribution to corporate responsibility category for its waste oil recycling scheme which turns customers’ and suppliers’ used cooking oil into biodiesel to power its trucks.
ABSA Bank, South Africa, The Ministry of Justice, The Olympic Delivery Authority – Employment and Skills, Sainsbury’s – Pioneers of Food Recycling and the Financial Services Corporate Responsibility Group are also finalists in the best contribution to corporate responsibility category.
