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'The Sustainable Restaurant Association '

The Sustainable Restaurant Association is a not-for-profit, membership organisation, based in the UK, which helps food-service businesses tackle the complicated issues of sustainability in their sector and guides customers towards more sustainable choices. Since its launch in 2009, the organisation has expanded its remit beyond traditional restaurants to include cafes, contract catering and in-flight catering and expanded its geographical scope beyond the UK, becoming the audit partners for the Worlds 50 Best. By September 2013 the organisation was working with over 2,000 restaurants members.

History

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, XX and XX. 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 1,000 during 2012 to over 2,o00 in 2013. In 2012 the SRA persuaded Visit Britain to include “Food” as one of the core elements in their “Britain is Great” campaign and arranged a reception at 10 Downing Street to celebrate Great British food. The event brought together luminaries from the restaurant world including x x and x. In the same year, Raymond Blanc,  x x x, agreed to become the president of the association. A Sustainability framework and rating The

Awards 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

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 SRA Society Award 			OXO Tower 			Café St Honore Sustainable Group of the Year		Wahaca 				Wahaca Sustainable Restaurant of the Year 	ODE				café 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 one by The Pig and Narisawa Japan, respectively.

Campaigns

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. The results indicated that on average restaurants were producing half a kilo of waste per diner and that 65% was pre waste, 30% plate waste and only 5% spoilage.

The publication of the results shed light on the issue for the first time, appearing in WRAP’s report on Understanding out of Home consumer food waste, http://www.wrap.org.uk/sites/files/wrap/OOH%20Report.pdf 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.

http://www.telegraph.co.uk/foodanddrink/8960998/The-weight-of-food-waste.html

Publications Consumer attitudes http://www.thesra.org/wp-content/uploads/2012/01/Consumer-Report.pdf

2010 Food waste http://www.thesra.org/wp-content/uploads/2012/02/SRA002-SRA-Food-Waste-Survey-Full-Report.pdf