10 steps to sustainability
(18 October 2007 00:00)Food production and catering has a huge carbon footprint, but there are some relatively pain-free ways that hospitality operators can make a difference. Emma Allen describes how 10 companies have earned their green credentials..
The green debate has undoubtedly picked up speed in the past few years, but the impact on the environment of food production and food service can get overlooked, despite some alarming figures. Only six out of 1,000 fruit products bought in the UK are actually grown here, according to the Soil Association and the food system alone accounts for up to 40% of all UK road freight.
The good news is that creating a more sustainable food offer doesn't have to be complicated. Buying more local produce, cutting down on food waste or simply adjusting menus to the seasons can all help to reduce your carbon footprint and demonstrate environmental responsibility to your customers. Here are 10 examples you can follow of how operators are making their businesses more sustainable....
Source from sustainable fisheries
The Place, Camber Sands
"Our buying policy isn't clever stuff we're just trying to be responsible," says Matthew Wolfman, owner of the Place, a 50-seat fish restaurant in Camber Sands, Kent, which sources all of its fish from nearby Hastings.
One of the oldest fisheries in the UK, Hastings is certified by the Marine Stewardship Council (MSC) for its mackerel, herring and Dover sole, meaning the fish are caught using environmentally sensitive fishing methods and that each haul has a clear line of provenance from the boat to the plate.
Recognition by the MSC also entitles the restaurant to use the MSC-approved mark on its menus and website. Prices are set at the beginning of each month and are dictated by availability - Wolfman says there's little to no cost difference between buying MSC-certified and non-certified - while buying seasonally when species are at their most abundant keeps costs down. As well as buying MSC-certified species, he avoids endangered stocks such as cod, haddock and hake, preferring instead to put on the menu lesser-known, often cheaper, species, like flounder, or gurnard when it's in season, as well as dab - "a deliciously sweet little flatfish" - and razor clams. Prices for main fish dishes range from £13.25 to £17.25.
Wolfman believes that sustainable sourcing not only makes sense environmentally, but that diners also appreciate the chance to try something different. "We've never had any complaints about not selling cod," he says. "We don't ram the message down people's throats, but I think customers appreciate what we're trying to do."
The Place, Camber Sands, Rye, East Sussex TN31 7RB
