The Sustainable Restaurant Association FoodSave Barney Smyth & Ellie Rowles

1. The Sustainable Restaurant AssociationFoodSaveBarney Smyth & Ellie Rowles

2. Our story All businesses are under pressure to address a complex set of sustainability issues, and the hospitality industry is no different, except perhaps that the issues are more complex and more widely talked about. Populus survey (2010) - 66% do not think restaurants do enough to tackle social and environmental issues - 70% would be more likely to return if their performance was awarded

3. Simplifying the advisory landscape

4. Our mission Our mission then is two-fold: Help hospitality businesses be sustainable and empower diners to find places to eat & drink which share their values. We aren’t just here for businesses though, diners need us too. As awareness of sustainability has grown, so have we. We now work with pubs, hotels, cafes, trains, planes and mobile caterers. Don’t be misled by our name, any business that wants to serve good food well is ok by us. SRA Today – 300 members, 3,500 sites and growing!

5. 14 key areas Joining our association is a clear sign that our Members care about sustainability issues. When they feel ready, our Sustainability Rating process evaluates their performance across the 14 key areas of sustainability: 3 pillars, 14 areas. For everyone’s sake, we try to keep things bite sized and easily digestible.

6. Stars A good rating means Sustainability Stars. These signify good, excellent and exceptional sustainability levels and tell diners – this restaurant is taking care of business. The Sunday Times called them the ‘Michelin Stars of Sustainability’ which made us rather proud.

7. Other work As our Membership base has expanded our services have too. Consumer research – prioritising sustainability issues 2009 2013 1. Local sourcing 1. Health and nutrition 2. Organic certification1. Food waste 3. Sustainable Fish 3. Local sourcing Consultancy Suppliers Campaigns – Too Good To Waste Project Delivery

8. Our future We believe that... Food sits at the heart of our culture and it’s not just what we eat that matters but how it’s grown, made and served that makes for a truly satisfying experience Our vision is to make sustainability synonymous with hospitality in the eyes of diners.

9. FoodSave:Banishing waste, boosting profit Ellie Rowles Sustainable Restaurant Association

10. Overview • The issue of food waste • The solution • Food waste audits explained • Results • Available options

11. Resulting in 2.7 tonnes of carbon emissions The Issue: Food waste is costly 920,000 tonnes, the equivalent of 1.3 billion meals, of food thrown away each year Producing 2.7 tonnes of carbon emissions And costing the UK hospitality industry £2.5 billion per annum Source: Waste & Resources Action Programme, Food Agriculture Organisation

12. Food waste is costing you Illustrative costs to mid-sized restaurant (500 covers/day)1 Soft costs Hard costs 1. Assumes £2 per cover food cost with 8% avoidable food waste by value Source: Waste Resources & Action Programme, Food Agriculture Organisation

13. The challenge Waste is hard to record accurately Time consuming Inaccurate Incomplete Unclear Alienating Unrewarding

14. The solution:

15. FoodSave: The programme Advice on food waste collection services Food Waste Audits Food Waste Training- on line and in groups FoodSave website with information and case studies • Hotels • Restaurants • Pubs • Canteens

16. Food waste audits • Electronic scales and a touch screen tablet in your kitchen that records and calculates food waste quantities and values in real time providing daily food waste analysis • Weekly reports showing the breakdown of waste weight and cost for each food waste category • Weekly action plans to reduce food waste Detailed food waste audit Outputs • 4 weeks (x70) Snap shot food waste audit • Learn how to measure your food waste across three waste streams - spoilage, preparation and customer plate waste • A tailored food waste report including a forecast for your annual food waste costs • Detailed recommendations and training tips for reducing food waste Outputs • 6 days (x 98)

17. Computerised system Sturdy and easy to use; waste is automatically recorded as it is thrown into the bin Quick and straightforward; staff are asked maximum of three questions about the food being wasted

18. The system in action

19. Sophisticated Specific, practical insights into your food waste

20. Getting results • Results from first 10 businesses • Average reduction in food waste: • 1.7 tonnes per year • Average saving to business: • over £5,500 per year

21. Getting results “FoodSave really helped us focus on inventory waste. We now pay much closer attention to inventory checks and have made changes such as making bread in house. The project is extremely worthwhile to take part in” Mark Jarvis, Head Chef The Bingham “Working with the SRA on FoodSave was a great experience. We gained a detailed insight into our food waste and the tools to minimise it, boosting our GP and reducing our environmental impact” Andrew Fishwick, Owner The Truscott Arms “This has changed the way we manage our kitchens. The BC team are set to implement what we learned at our other locations” Georgia Habgood, Special Projects Manager The Breakfast Club

22. Clear business benefits Increased kitchen efficiency =higher profits Better portion control and menu refinement = happier customers Reduced food waste sent to landfill =better environmental performance

23. Available options • FoodSave four week audit package • FoodSave 6 day audit package • Purchase the computerised food waste audit system • Starting from £3,500 for master unit and • £100 per month software subscription

24. Thank you To arrange a demonstration please contact Ellie Rowles 020 7479 4224 eleanor@thesra.org