The Sustainable Restaurant Association brings eateries and diners together

A survey conducted by Toptable has revealed that 93% of Toptable users think that restaurants and chefs should lead by example in promoting healthy and sustainable food choices.

Furthermore 70% of the people that took part in the survey also agreed that they would be more likely to eat at a restaurant that was accredited by a reputable sustainability body, strongly suggesting there is a high demand for an independent organisation to guide and accredit restaurants on sustainability matters.

The Sustainable Restaurant Association (SRA), which launched on 1 March, aims to respond to these requirements by making it easier for restaurants to take positive sustainable actions, to change not only the food that people eat and enjoy, but also the way it is sourced, transported and created.

 The SRA will also provide a platform, open to diners, restaurant employees and suppliers, to take action and encourage restaurants to sign up and meet the needs of the communities they serve. Through practical sustainable advice and guidance, the SRA hopes to demonstrate how restaurants can save money, motivate employees and importantly, bring in new customers and grow their business.  

Already a number of high profile restaurants and chains have become founder members covering 83 sites and including Carluccio's, Le Manoir aux Quat'Saisons, Moro, Due South, The Felan Fach Griffin, Canteen, Gurnard's Head, Benares, Wahaca, Feng Sushi, Rockfish Grill, Caffe Caldesi and Seahorse Restaurant.

Once SRA members have signed up, they then have the option to showcase their ongoing commitment to sustainability by taking an independent audit as soon as they feel ready to take this step, where gold, silver or bronze "Champion" accreditation status can be achieved, which will then be communicated to restaurant guides and reviewers.

Currently the hotel and restaurant sector has the lowest levels of environmental awareness of all business sectors, as proven by The Environment Agency.

Words: Maria Bracken

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