awards.thesra.org By scanning this code with your phone SHARE THESE IDEAS ON TWITTER “The suc rm rk and @e arch can sn in line tnov 50% high an iginal ojecs.” THE BLACK BULL Sedbergh Owners James and Nina Ratcliffe set out to tell the story of the inn’s Cumbrian surroundings and create value both inside and outside its walls. Their goal was for guests to experience the true nature of the area, from the food on the plate to the furnishings. Execution of the plan involved a thorough search of the region for like-minded, quality artisan producers and suppliers, be they rare breed cattle farmers, woollen carpet weavers or local ceramicists. The success of this farm to fork and potter to plate approach can be seen in the bottom line with turnover 50% higher than original projections. “Th arch h ved 21% e le carn ems @ uld have en gen@ed y’d t r@ch.” THE BUXTON London For its new pub, the team behind the Culpeper resolved to build sustainability in from its very foundations. They wanted to do justice to the man after whom the pub is named – Sir Thomas Fowell Buxton, the anti- slavery campaigner and social reformer. The Buxton, they felt should fulfil the role of a pub as the heart of its community. The Culpeper worked tirelessly with more than 200 local craftsmen over three years to use as many as possible of the building’s existing fixtures and fittings. This approach has saved 21% of the whole life carbon emissions that would have been generated if they’d built from scratch. To top it off they’re growing their own garden on the roof and are powered by 100% renewable energy. The birth of The Buxton also allowed the business to hone its manual which contains its recipe for all company policies and philosophies. “The uld have a strg cus local, Irh u, re uld no ng-use c, includ nr clfilm n taay cu and marng uld owce sustain suly chain.” INK CAFÉ Dublin Culinary Director Conor Spacey and his colleagues wanted to take FoodSpace’s successful, local, low waste workplace restaurant model into a public-facing café attached to a Dublin library. Before opening the doors, some big decisions were taken. The food would have a strong focus on local, Irish produce, there would be no single-use plastic, including neither clingfilm nor takeaway cups and marketing would showcase the sustainable supply chain. Being able to communicate to customers the company philosophy meant ensuring all potential new recruits had a shared ethos, too. Perhaps the biggest impact the café’s sustainable practices and policies have had is that a number of its suppliers are now adopting them across their business too.
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awards.thesra.org
By scanning this code with your phone
SHARE THESE IDEAS ON TWITTER
“The success of this farm to fork and potter to plate approach can be seen in the
bottom line with turnover 50% higher than
original projections.”
THE BLACK BULLSedbergh
Owners James and Nina Ratcliffe set out to tell the story of the inn’s Cumbrian surroundings and create value both inside and outside its walls. Their goal was for guests to experience the true nature of the area, from the food on the plate to the furnishings.
Execution of the plan involved a thorough search of the region for like-minded, quality artisan producers and suppliers, be they rare breed cattle farmers, woollen carpet weavers or local ceramicists.
The success of this farm to fork and potter to plate approach can be seen in the bottom line with turnover 50% higher than original projections.
“This approach has
saved 21% of the whole life carbon emissions that would
have been generated if they’d built from
scratch.”
THE BUXTONLondonFor its new pub, the team behind the Culpeper resolved to build sustainability in from its very foundations. They wanted to do justice to the man after whom the pub is named – Sir Thomas Fowell Buxton, the anti-slavery campaigner and social reformer. The Buxton, they felt should fulfil the role of a pub as the heart of its community.
The Culpeper worked tirelessly with more than 200 local craftsmen over three years to use as many as possible of the building’s existing fixtures and fittings.
This approach has saved 21% of the whole life carbon emissions that would have been generated if they’d built from scratch. To top it off they’re growing their own garden on the roof and are powered by 100% renewable energy. The birth of The Buxton also allowed the business to hone its manual which contains its recipe for all company policies and philosophies.
“The food would have a strong focus on local, Irish produce,
there would be no single-use plastic, including neither clingfilm
nor takeaway cups and marketing
would showcase the sustainable supply chain.”
INK CAFÉDublin
Culinary Director Conor Spacey and his colleagues wanted to take FoodSpace’s successful, local, low waste workplace restaurant model into a public-facing café attached to a Dublin library.
Before opening the doors, some big decisions were taken. The food would have a strong focus on local, Irish produce, there would be no single-use plastic, including neither clingfilm nor takeaway cups and marketing would showcase the sustainable supply chain.
Being able to communicate to customers the company philosophy meant ensuring all potential new recruits had a shared ethos, too.
Perhaps the biggest impact the café’s sustainable practices and policies have had is that a number of its suppliers are now adopting them across their business too.
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