By Tom Tanner, PR Manager, Sustainable Restaurant Association
In March 2020, we welcomed hundreds of foodservice professionals to Sustainable Hospitality 2020: Food Made Good with the SRA at HRC in London’s ExCeL. Just weeks after hosting our discussions on food waste, workshops on eliminating single-use plastic and interactive sessions on reducing carbon on menus, that vast conference space was transformed into a Nightingale Hospital.
For most of the last year everything has moved online. Sharing knowledge this way is nothing new and in fact it can be more accessible, affordable and effective. Now, with the industry re-opening, the Nightingale being mothballed and climate change replacing COVID-19 as the UK’s biggest priority, we’re absolutely delighted to announce that we have extended our relationship with HRC. We’re now one of their official Knowledge Partners for the HRC Connects platform.
This is a place where tens of thousands of people from across the Hotel, Restaurant and Catering sector can come together to meet, learn, share and inspire each other.
Our main role on this new platform will be to provide regular online sessions addressing the key sustainability issues facing foodservice and most importantly offering practical solutions.
Every second Tuesday of the month, you’ll be able to join us and guests who’ll provide first-hand experience.
We’ll kick off the series on Tuesday 13 April with a Sustainability 101 session. Covering all 10 key areas of the SRA’s Framework, this 90-minute session will serve as either a great starter or refresher for your team, giving them with all the essential ingredients of Food Made Good.
Then, starting on Tuesday 11 May, we’ll be hosting monthly deep-dive sessions. Each one will see us set the scene and explain the issue, before inviting industry professionals to provide their frontline expert approach to solving it.
This first deep-dive is, Putting People First, to provide operators with a blueprint for ensuring they attract and retain an engaged, diverse, and loyal workforce.
On Tuesday 8 June, we’ll shift attention to the food with, Menu Makeover 1: How to love local, seize the seasons and secure supply chains. Hear from restaurants and hospitality businesses enjoying a bounty of benefits from sourcing British, including fresher, tastier food; deeper, more productive supplier relationships and the chance to build flourishing, reliable food networks.
We’re looking forward to being joined by plenty of familiar faces as well as engaging many new people with shared knowledge.