There has been a whirlwind of activity since sending you last week’s newsletter.
We’ve pressed green for go on two new websites and officially launched Food Made Good at the Abergavenny Food Festival where we engaged with scores of food lovers hungry for information and hosted a sold-out session at which our President Raymond Blanc captivated the audience with his appeal for them to turn their passion for good food into action when eating out.
If you haven’t had the chance yet, please do take five minutes to check out the new websites. Firstly, the new SRA website, which is the place where you’ll be able to find all the industry news and views as well as expert advice and information about all the programmes and services we provide, as well as useful fact sheets. We hope you’ll agree that it’s smarter, easier to use and generally better suited to your needs. Do feel free to share with industry colleagues.
The Food Made Good website is a huge new departure for us, aimed squarely at food lovers, people who have an appetite for great food that is truly good. The goal is to inspire and engage – with rich platform of consumer-based content – encouraging this vast group of people to choose to eat in restaurants, cafés, pubs and other sites like yours. Again, please take a look and provide us with feedback. We are striving to make this website absolutely as good it possibly can be, so do bear with us while we continue to do that.
The #MakeFoodGood campaign, the first of many we’ll be running under the Food Made Good banner, runs through until the end of next month. Raymond Blanc kicked it off with a bang. The packed audience at Abergavenny’s Borough Theatre witnessed a very animated SRA President in conversation with the BBC’s Sheila Dillon addressing the topic: Paying the Price: Why undervaluing food may cost us the earth.
He said that since his arrival in the UK more than 40 years ago, the country had undergone a food revolution. He added: “At last today knowledge has replaced ignorance about food. It is a really exciting time. Put pressure on restaurants to produce and serve ethical food. It is you the consumer who has the power and who must take part in this crusade. I want you to ask my waiters where the food comes from.”
Meanwhile, in the neighbouring Market Hall, hundreds of people queued up at our Food Made Good stand, engaged in animated conversations about their passion for good food and signed pledges to #MakeFoodGood.
And many, many more people have been joining the conversation on social media, posting photos of their pledges. This includes a growing number of chefs, bloggers and suppliers. Check out a selection of the great pledges and photos here and act now to inspire your customers. Remember it’s easy to do:
Write a pledge on a napkin
Take a photo of you with your pledge
Post it on social media using #MakeFoodGood
This is just the beginning and we are building great momentum, but we need you to work with us.