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The Logical Town Association

The Logical Town Association promotes sustainable city logistics models in order to reduce the environmental and social impact of freight distribution in the urban centres, to improve urban environment and citizen’s quality of life. The Logical Town Association aims to collaborate with local Authorities in order to develop smart urban mobility plans and to optimize city logistics operations in small-medium sized towns using sustainable approaches and looking at environmental, economic and social aspects. Moreover, the Association aims to disseminate and exchange knowledge about experiences and operational models in Europe becoming a permanent centre for dissemination, promotion and experimentation about sustainable city logistics in Europe. Contents [hide] 1 History 2 Sustainability framework and rating 3 Awards 4 Campaigns 5 Publications 6 References 7 External links History[edit]

The concept of an association to promote sustainability in the restaurant sector originated at the London based consultancy, Good Business, and was developed by Simon Heppner and Giles Gibbons during 2008. The Garfield Weston Foundation, the Esme Fairbairn Foundation and the Mark Leonard Trust provided funding and in 2009 the association launched with founder members Carluccios, Feng Sushi and Wahaca. In the same year Henry Dimbleby, founder of Leon and restaurateur Mark Sainsbury (The Zetter and Grain Store), joined the board of directors. The organisation has continued to evolve and develop each year since its launch, increasing the number of restaurants it is working with from 52 at launch to over 2,000 in 2013. In 2012 Raymond Blanc, chef proprietor of Le Manoir Aux Quat’ Saisons, became president of the association.[3] Sustainability framework and rating[edit]

The challenge for many businesses working in food service was that while sustainability was seen as important, there was no consistency in the way it was defined or addressed. This created confusion the mind of customers about what constituted a sustainable restaurant, and a barrier to action for restaurateurs, who were unclear on where to focus attention.[2] One of the key aims of the organization has been to demystify sustainability in food service by creating a framework, covering all the elements, which go towards making a business more sustainable. This framework was developed in partnership with subject specific specialists such as RSPCA, Fair Trade, Soil Association, Compassion in World Farming and the Carbon Trust, as well as other organizations working more generally in the area of food service sustainability such as Sustain.[2][3] The framework is divided into 3 main sections: Environment, social and sourcing and forms the basis of the assessment process by which the SRA rates business.[2][3] Since 2009, the SRA has rated the sustainability performance of over 500 restaurants against this framework and awarded one, two or three stars and these are now beginning to appear in restaurant windows and on menus as a signal to diners that the business is taking the issues seriously.[2] Awards[edit]

In 2012 The SRA hosted its first annual awards at the Cinamon Club. Ode won Sustainable Restaurant of the Year and Wahaca were winners of the Sustainable Restaurant Group of the Year. The second annual awards was hosted at the Oxo Tower in 2013.[4][5]

Category	2012	2013 SRA Award for Innovation	The Clink Restaurant	Feng Sushi SRA Special Award	The Bay Fish & Chips SRA Award for Sourcing	River Cottage	River Cottage SRA Environment Award	Le Manoir aux Quat'Saisons	Poco SRA Society Award	Friska/OXO Tower	Care St Honore Sustainability Group of the Year	Wahaca	Wahaca Sustainable Restaurant of the Year	ODE	Cafe Ode Most Improved		Babylon at the Roof Gardens Pub of the Year		Preston Park Tavern Hotel of the Year		Dixcart Bay Hotel Welsh Restaurant of the Year		Enochs Scottish Restaurant of the Year		The Bay London Restaurant of the Year		Friends House Large group of the Year		Marriott Hotels International Raymond Blanc Sustainability Hero		Sheila Dillon In 2013 The SRA partnered with the National Restaurant awards and the Worlds 50 Best Restaurants to provide the audit system for the Sustainable Restaurant of the Year Category, which was won by The Pig and Narisawa Japan, respectively.[3] Campaigns[edit]

In 2010 the SRA carried out research into food-waste in different types of restaurants, aiming to understand the scope of the issue and clarify what constituted plate-waste, spoilage and prep waste.[6] The results indicated that on average restaurants were producing half a kilo of waste per diner and that 65% was prep waste, 30% plate waste and only 5% spoilage.[6] The publication of the results shed light on the issue for the first time, appearing in WRAP’s report Understanding out of home consumer food waste,[7] and prompted the SRA to develop the Too Good To Waste campaign, which encouraged diners to ask and restaurants to offer doggy boxes to take leftovers home.[6] ￼ Publications[edit]

Consumer attitudes 2010 Food waste References[edit]

Jump up ^ "‘Food is Great’: best of British celebrated at Downing Street". gov.uk. Department for culture, media, and sport. Retrieved 3 October 2013. ^ Jump up to: a b c d e f Shah, Oliver (15 May 2011). "Restaurants chase Michelin stars of sustainability". The Sunday Times. Retrieved 3 October 2013. ^ Jump up to: a b c d e Joe, Melinda (31 May 2013). "Why it matters where our food comes from". The Japan Times. Retrieved 3 October 2013. Jump up ^ Big Hospitality, by Emma Eversham, 23rd January 2012 Jump up ^ Eating Out, 4th February 2013 ^ Jump up to: a b c Wilson, Bee (8 January 2012). "The weight of food waste". The Telegraph. Retrieved 3 October 2013. Jump up ^ "Understanding out of home consumer food waste" (PDF). wrap.org.uk. WRAP. June 2013. Retrieved 3 October 2013. External links[edit]

SRA Awards