The Sustainable Restaurant Association FoodSave Barney Smyth & Ellie Rowles.

The Sustainable Restaurant Association

FoodSave

Barney Smyth & Ellie Rowles

Our storyAll 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

Simplifying the advisory landscape

Our missionOur 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!

14 key areasJoining 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.

StarsA 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.

Other workAs our Membership base has expanded our services have too.

Consumer research – prioritising sustainability issues

2009 2013

1. Local sourcing 1. Health and nutrition2. Organic certification 1. Food waste3. Sustainable Fish 3. Local sourcing

Consultancy

Suppliers

Campaigns – Too Good To Waste

Project Delivery

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.

FoodSave:Banishing waste, boosting profit

Ellie RowlesSustainable Restaurant Association

Overview

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

The Issue: Food waste is costly

And costing the UK hospitality industry £2.5 billion per annum

920,000 tonnes, the equivalent of 1.3 billion meals, of food thrown away each year

Producing 2.7 tonnes of carbon emissions

Source: Waste & Resources Action Programme, Food Agriculture Organisation

Food waste is costing you

Source: Waste Resources & Action Programme, Food Agriculture Organisation

Illustrative costs to mid-sized restaurant (500 covers/day)1

Food Costs Labour Energy Other Costs Total

£20,000

£14,000 £1,600 £1,400

£37,000

Hard costs Soft costs

1. Assumes £2 per cover food cost with 8% avoidable food waste by value

Time consuming

The challenge

Staff often too busy to record waste

Staff estimates of waste are unreliable

Often doesn’t account for all of a kitchen’s waste, and does not give an impression of where that waste really comes from

Inaccurate

Incomplete

Waste is hard to record accurately

Unclear Difficult to identify biggest sources of waste or what type of waste to begin reducing first

Front line staff may not consider the value of the food being thrown away and may not be aware that less food needs to be wasted

Any staff that go out of their way to reduce waste will not have their dedication noticed, discouraging them from trying to help

Alienating

Unrewarding

The solution:

FoodSave: The programme

• Hotels• Restaurants• Pubs• Canteens

Food Waste Audits

Food Waste Training- on line and in groups

FoodSave website with information and case studies

1Advice on food waste collection

services

Food waste audits

• 4 weeks (x70)

Outputs Outputs

• 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

• 6 days (x 98)

• 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 Outputs

Snap shot food waste audit

Detailed food waste audit

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

Bin the food waste

Winnow Solutions

1 Pick the stage

2 Select Food Group

3 Select Food Item

The system in action

Sophisticated

Clear categorisation telling you at which stage food waste occurs:

• Inventory• Preparation trimmings• Cooking error• Prepared not served• Plate waste

• Real time specific and cumulative weight and value information displayed to user

• Daily reporting and progress review

Specific, practical insights into your food waste

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

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

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

Starting from £3,500 for master unit and £100 per month software subscription

Available options

• FoodSave four week audit package

• FoodSave 6 day audit package

• Purchase the computerised food waste audit system

Thank youTo arrange a demonstration please contact Ellie Rowles020 7479 4224 [email protected]