Sustainability - how your restaurant can benefit

Mark Linehan, managing director of the Sustainable Restaurant Association, gives the At Your Service newsletter tips on how your establishment can benefit from operating in a more ethical way.

The Sustainable Restaurant Association is a not-for-profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out. It also helps its member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community.

President of the Sustainable Restaurant Association, Raymond Blanc, said: "Thousands of chefs have joined the SRA, demonstrating that good sustainability can translate into good business and this is very important to us if we are to capitalise on our reputation as one of the finest food nations in the world."

Linehan said the SRA's Supplier Directory is a simple starting point for any restaurant looking to source items from like-minded producers. He added the crossover includes the drinks side of the industry. "Indeed, many SRA members are capitalising on the sustainable credentials and popularity of British wine, craft ales and artisan spirits," he said.

Five things to do:
1. Get to know your producers and suppliers and don't be afraid to ask them questions to make sure they're matching your sustainable priorities and standards
2. Measure your current energy use, target efficiencies and get your staff to join in with straightforward money-saving changes
3. Draw up a water-saving policy, monitor water use across the business and stop your profits flowing down the drain
4. Save up to £2,000 a year reducing spoilage, plate and prep waste by ordering more strategically, using as much of the produce as you can and considering different portion sizes
5. Reap the benefits of better employee relations by working out a fair tips policy with your staff.

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