SUSTAINABLE RESTAURANT ASSOCIATION SUSTAINABILITY RATING Radisson Blu Edwardian – April 2013 SRA Sustainability Rating report prepared by: Sustainable Restaurant Association Level 2, 25 Gerrard St London W1D 6JL +44 20 7479 4224 This Sustainability Rating was conducted by the Sustainable Restaurant Association for Radisson Blu Edwardian. The method and process used for SRA Sustainability Rating remain the intellectual property the Sustainable Restaurant Association. All information and images within this report are for the sole use of the Sustainable Restaurant Association and the client and all data provided by client shall remain confidential. Any third party wishing to use of the images or information contained within this report shall seek permission from the Sustainable Restaurant Association.
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SUSTAINABLE RESTAURANT ASSOCIATION SUSTAINABILITY RATING
Radisson Blu Edwardian – April 2013 SRA Sustainability Rating report prepared by: Sustainable Restaurant Association Level 2, 25 Gerrard St London W1D 6JL +44 20 7479 4224
This Sustainability Rating was conducted by the Sustainable Restaurant Association for Radisson Blu Edwardian. The method and process used for SRA Sustainability Rating remain the intellectual property the Sustainable Restaurant Association. All information and images within this report are for the sole use of the Sustainable Restaurant Association and the client and all data provided by client shall remain confidential. Any third party wishing to use of the images or information contained within this report shall seek permission from the Sustainable Restaurant Association.
Sustainable Restaurant Association Sustainability Rating – Radisson Blu Edwardian April 2013 1
Environmentally Positive Farming, Ethical Meat & Dairy and Fair Trade
7.25 25 29%
Other Sustainable Sourcing 0 2 0%
Treating People Fairly 6 6 100%
Healthy Eating 2.5 3 83%
Community Engagement 3 4 75%
Responsible Marketing 4 4 100%
Other Community/Workplace Initiative
2 2 100%
Supply Chain 2.5 4 63%
Waste Management 3 4 75%
Workplace Resources 2.5 4 63%
Energy Efficiency 3 5 60%
Water Saving 3 3 100%
Other Environmental Practices 2 2 100%
TOTAL 52.5 86 61%
SOURCING
LOCAL&SEASONAL ANSWER EVIDENCE SCORE POSSIBLE SCORE
Percentage vegetables locally sourced 0.5 1 0.5 1
Percentage fruit locally sourced 0.25 1 0.25 1
Percentage eggs locally sourced 1 1 1 1
Percentage milk locally sourced 1 1 1 1
Percentage cheese locally sourced 0.75 1 0.75 1
Percentage pork locally sourced 1 1 1 1
Percentage poultry locally sourced 0.75 1 0.75 1
Percentage beef & veal locally sourced
1 1 1 1
Percentage lamb & mutton locally sourced
1 1 1 1
Percentage fish locally sourced 0.75 1 0.75 1
Wine UK made 0 0 0 1
Local craft beer, cider or ale 0.75 1 0.75 1
Menu change 1 1 1 1
Preserves, pickles & chutneys 0 0 0 1
TOTAL 9.75 14
PERCENTAGE 70%
Sustainable Restaurant Association Sustainability Rating – Radisson Blu Edwardian April 2013 11
SUSTAINABLE FISH ANSWER EVIDENCE SCORE POSSIBLE SCORE
Seafood seasonality 1 1 1 1
Seafood sourcing policy 1 1 1 1
Assessed fish 'to eat' and 'to avoid' 0 0 0 1
MSC chain of custody certification 0 0 0 1
TOTAL 2 4
PERCENTAGE 50%
ENV POSITIVE FARMING, ETHICAL MEAT&DAIRY AND FAIR TRADE
ANSWER EVIDENCE SCORE POSSIBLE SCORE
Veg standards 0.5 1 0.5 1
Fruit standards 0 0 0 1
Egg standards 0 0 0 2
Egg products standards 0.25 1 0.25 2
Milk organic 0 0 0 1
Pork standards 1.5 1 1.5 2
Poultry standards 1 1 1 2
Beef and veal standards 2 1 2 2
Lamb and mutton standards 1 1 1 2
Coffee standards 0.25 1 0.25 2
Tea standards 0.75 1 0.75 2
Sugar standards 0 0 0 2
Chocolate and cocoa 0 0 0 2
Wine, beer, cider & ale standards 0 0 0 2
TOTAL 7.25 25
PERCENTAGE 29%
OTHER SUSTAINABLE SOURCING
ANSWER EVIDENCE SCORE POSSIBLE SCORE
None given 0 0 0 2
TOTAL 0 2
PERCENTAGE 0%
SOCIETY
TREATING PEOPLE FAIRLY ANSWER EVIDENCE SCORE POSSIBLE SCORE
Staff contracts 1 1 1 1
Grievance & disciplinary policy 1 1 1 1
Staff healthy meal 1 1 1 1
Staff service charges & tips 1 1 1 1
Staff training 1 1 1 1
Staff extra benefits 1 1 1 1
Sustainable Restaurant Association Sustainability Rating – Radisson Blu Edwardian April 2013 12
TOTAL 6 6
PERCENTAGE 100%
HEALTHY EATING ANSWER EVIDENCE SCORE POSSIBLE SCORE
Catering for dietary needs 1 1 1 1
Non-meat dishes 0.5 1 0.5 1
Customer requests for healthier options
1 1 1 1
TOTAL 2.5 3
PERCENTAGE 83%
COMMUNITY ENGAGEMENT ANSWER EVIDENCE SCORE POSSIBLE SCORE
Local charities/community initiatives 1 1 1 1
National charities 1 1 1 1
Working with schools 0 0 0 1
Local business associations 1 1 1 1
TOTAL 3 4
PERCENTAGE 75%
RESPONSIBLE MARKETING ANSWER EVIDENCE SCORE POSSIBLE SCORE
Communicate all costs to customers 1 1 1 1
Provenance of ingredients in writing 1 1 1 1
Recording complaints and feedback 1 1 1 1
Promoting your sustainability 1 1 1 1
TOTAL 4 4
PERCENTAGE 100%
OTHER COMMUNITY/WORKPLACE INITATIVES
ANSWER EVIDENCE SCORE POSSIBLE SCORE
Edwardian charitable fund which offers an additional £50k funding to charitable activities each year, World clean-up, Tree-athlon, WWF's Earth Hour, plus other individual hotel initiatives
2 1 2 2
TOTAL 2 2
PERCENTAGE 100%
ENVIRONMENT
SUPPLY CHAIN ANSWER EVIDENCE SCORE POSSIBLE SCORE
Air freighted imports 0 0 0 1
Suppliers awareness of sustainable sourcing standards
1 1 1 1
Suppliers reusable boxes & crates 0.5 1 0.5 1
Sustainable Restaurant Association Sustainability Rating – Radisson Blu Edwardian April 2013 13
Efficient delivery systems 1 1 1 1
TOTAL 2.5 4
PERCENTAGE 63%
WASTE MANAGEMENT ANSWER EVIDENCE SCORE POSSIBLE SCORE
Monitor waste & reduction targets 1 1 1 1
Separating food waste 1 1 1 1
Doggy bags recyclable/compostable 0 0 0 1
Recycling 1 1 1 1
TOTAL 3 4
PERCENTAGE 75%
WORKPLACE RESOURCES ANSWER EVIDENCE SCORE POSSIBLE SCORE
Catering disposables 0 0 0 0
Recycled or FSC-certified paper 1 1 1 1
Eco-friendly cleaning products 0.5 1 0.5 1
Service of drinking water 1 1 1 1
Furniture and fittings 0 0 0 1
TOTAL 2.5 4
PERCENTAGE 63%
ENERGY EFFICIENCY ANSWER EVIDENCE SCORE POSSIBLE SCORE
Monitoring gas & electricity 1 1 1 1
Smart meters or sub meters 0 0 0 1
Renewable electricity 0 1 0 1
Carbon footprint 1 1 1 1
Actions to reduce energy consumption
1 1 1 1
TOTAL 3 5
PERCENTAGE 60%
WATER SAVING ANSWER EVIDENCE SCORE POSSIBLE SCORE
Monitoring water 1 1 1 1
Water efficiency actions 1 1 1 1
Laundry environmental policy 1 1 1 1
TOTAL 3 3
PERCENTAGE 100%
Sustainable Restaurant Association Sustainability Rating – Radisson Blu Edwardian April 2013 14
OTHER ENVIRONMENTAL PRACTICES
ANSWER EVIDENCE SCORE POSSIBLE SCORE
Intelli-Hood systems installed to reduce power consumption for kitchen extract systems in all hotels; Leather reusable coasters introduced in all bars to replace disposable ones; Removed table cloths form restaurants; Single sheet notepaper introduced in all meeting room compare to 4 previously; New ketchup SOP devised (individual ketchup glass pots removed); Jam portion jars removed in most restaurants and replaced with large pots and reusable small bowls; Low energy bulbs introduced into all corridors (£50k investment) and number of lights reduced, as well as movement sensors fitted in low-use public and BOH areas & dry storerooms; Weekly Green fact of the Week’ – Put on the green boards in each staff canteen and explained to all teams; Communication of MCS pocket guide fish to eat to chefs; Paper handtowels removed from all public area rest rooms and replaced with reusable ones; "Eco” idea of the month competition of the month launched in 2010; LED lighting in all public areas, restaurants, bars, corridors & conference rooms installed end of 2011 (Investment £250,000), plus numerous individual hotel initiatives