AUTHOR: TOM TANNER
To help you focus your mind, we’ve portioned up the 20 categories of the Food Made Good Awards 2019 into bite-sized pieces – making them easier to digest. In the third of these blogs about how to complete a winning submission, we assess the key points you should be making when entering the three Environment categories.
These three categories cover key sustainability issues which, if addressed right create the greatest potential gains, for profit and the planet. As luck would have it, previous winners have also demonstrated serious innovation and with necessity being the mother of invention, pressure on businesses to use less plastic, cut food waste and slash their energy consumption, we can’t wait to read about your successful initiatives to reduce your impact on the environment.
Through the intricacies of the Food Made Good Sustainability Rating we’ll quantify how you Value Natural Resources, Reduce, Reuse and Recycle as well as Waste No Food. Your award submission is where we expect to read about the actual steps you’ve taken to reduce your environmental impact.
Check out the stunning achievements of the 2018 winners and you’ll get a feel for the innovative and ideas and the way in which they’ve been delivered with true passion. Remember, we want to hear about the impact of your initiative, the evidence of that impact and its influence – so what have you done to inspire your customers or others in the industry with it.
Take a look at the brief category descriptions and take inspiration from the 2018 winners before you put pen to paper in the categories in which you excel and have a story to share and inspire others.
Value Natural Resources
A typical restaurant using brown energy produces more than 13,000kg of C02 a year, equivalent to the emissions from driving a car non-stop for 21 days. The judges will be looking for businesses that have really switched on to better preserve energy, food and water, whether that’s through smart equipment, changing the behaviour of staff and customers, or partnering with a like-minded supplier.
2018 winner: Nando’s
Henry Unwin, Do the Right Thing Manager: “We partnered with Hillcross Furniture and The Employability Trust to refurbish old outdoor furniture and send it back into our restaurants as good as new. The initiative has not only prevented waste and additional purchasing on our side, but also benefited Hillcross, as it enables them to focus on skilled upholstery.Through our work they are talking to the CEO of Barclays, the Chairman of the Big Issue and many others to replicate the model elsewhere.”
Reduce Reuse Recycle
Plastic straws and stirrers will shortly be banned. Clingfilm, takeaway coffee cups or plastic bottles of water– just four more ubiquitous items that operators and their customers are discovering they can replace. Share your story of getting drastic with plastic and packaging for a chance to win this category.
2018 winner: ODE-truefood
Owner, Tim Bouget: “We got drastic on plastic, setting up a purchasing coop to secure alternative plant-based products at a competitive price. We connected with a local primary school to do a beach clean; the children made a sculpture with the plastic collected, which we now use to educate the public around plastic pollution. Almost all businesses in our village are now aware of the issue. 70% are engaging with many removing plastic straws, bags and polystyrene, and purchasing compostable packaging.
Waste No Food
The average restaurant wastes 18% of its food and yet three quarters of that is avoidable. This category recognises businesses employing the most impactful ways to ensure food is eaten not binned. Creating dishes that design out waste or establishing a redistribution network ensuring food is eaten not discarded – submit your waste wins to scoop this award.
2018 winner: JD Wetherspoon
Sophie Finn, Quality Assurance Manager: “We stood on the pass and in the kitchen to understand where and how food was being wasted. We launched a multi-pronged approach, reducing and separating prep waste, tackling plate waste with smaller portions, and donating unavoidable waste to charities across the country. All 900+ pubs in the estate now segregate food waste which is collected and sent for anaerobic digestion. We currently send zero waste to landfill and will continue to work towards the target to recycle 95% of recyclable waste.