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Welcome to the third e-bulletin from the Sustainable Restaurant Association
Welcome back. If you're new to the SRA and want to catch up on what we're all about then check out our previous editions, 1 & 2. Once the SRA website is live - including a members-only area where SRA restaurants can access topical advice, supplier and restaurant directories, exciting offers and discounts and the SRA forum - we'll be archiving our e-bulletin there, so you can check back for news, views and offers.
GETTING THE SRA MESSAGE OUT
With our launch just around the corner, the pace is hotting up and we're putting the finishing touches to the welcome pack that new members will receive, the offers and events they can take up and the website they can access. It's been a hectic few weeks in the art department as well with a photo shoot on Tuesday, over in Paternoster Chop House. Highlights included a delivery of game including woodcock. Thanks to Head Chef Peter Weeden and team for accommodating us from early morning bread-making, deliveries and prep through to a very busy lunchtime service
We've also been out and about talking to potential partners, people and organisations who can deliver even more advice, expertise, equipment or helpful publications to SRA members. We've been making friends at the British Hospitality Association, Eat Seasonably, CIBSE, Soil Association, RSPCA, and Good Catch. If you'd like to come on board or talk about what we can do together contact the SRA marketing team. We'd love to hear from you.
Finally, we're also carrying out our second SRA restaurant customer survey focusing on buzzwords such as 'locally sourced', 'seasonal', 'fresh food' and 'community restaurant'. You can find out what these mean to customers - and if any get lost in translation - in the next issue.
TALKING POINTS - MEAT ON THE MENU
Hot topic of the week was last week's media meat feast as a new government report on Health and Climate Change was released ahead of Copenhagen. 'People urged to eat less meat and dairy products to save the planet' said The Times. The Mail on Sunday took things further down the food chain with 'Eat fewer sausages to save the planet from global warming'.
What do you think about cutting down on meat consumption? Restaurant responses so far are mixed but include meat-free days, sourcing higher welfare produce, using cheaper cuts of meat, practising 'nose to tail eating' - as coined by St. John Restaurant - eating less red meat, and serving more veggie options.
Eating less meat can be a tricky subject, especially if a restaurant prides itself on its prize steaks, chop house status or game terrine. But the stats do speak for themselves. Intensive meat and dairy production is a significant source of greenhouse gases and environmental damage. Methane and manure emissions, CO2 from transporting livestock, and vast quantities of feed resulting in deforestation or soil erosion are just some of the contributing factors. Ethical meat and dairy is one of our focus areas and the advice will help you get to grip with this tricky topic. If you'd like to know more, please get in touch.
12 TRENDS FOR 2010. Thanks to Huw Gott at Underdog for bringing this fascinating trends survey to our attention. Bear in mind that this is from across the pond but the word is we should be: getting personal, snacking and sharing, trading down to trade up, trusting local and hand-made, pushing nutraceuticals - foods that have a medicinal effect, new-fangling fried chicken, dishing up offal, minding social media, getting tarter, swapping menus, supermarket dealing and catering for kids. Ok, so some of these we can't see catching on here but certainly some good food for thought until our penultimate newsletter of the year.
CARBON REDUCTION MATTERS
A few restaurants have asked about the new CRC Energy Efficiency Scheme which kicks in for some businesses next year. As a rule of thumb, this only applies to businesses which have a half hourly meter and spend more than £500,000 a year on electricity. We don't think this will affect many restaurants but that doesn't mean you should ignore energy efficiency, which helps you cut emissions and cut energy bills at the same time.
A TASTE OF CHRISTMAS
Finally to the festive season. After a few nervous months the word is that bookings are picking up and restaurants with the right offer look set to be as busy as ever. We couldn't wait for our Christmas party so we'll be at the Taste of Christmas show next weekend (London Excel from 4-6 December) getting some expert Christmas dinner tips from chefs and restaurants and finding more inspiring solutions for our members. Come down and make merry.
In the meantime thanks for your immense support and please pass the newsletter to any interested parties. Come all ye faithful to the SRA twitter page.
Simon Heppner
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