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Sustainable Restaurants – There’s no need to leave your values at the restaurant door

Sustainable Restaurants – There’s no need to leave your values at the restaurant door

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For those of us who don’t own a food business, we need to start asking questions at our favorite eateries. Finding out what they’re doing to address their impacts and making it clear that consumers care is a surefire way to spur this sector into a sustainable future.
For those of us who don’t own a food business, we need to start asking questions at our favorite eateries. Finding out what they’re doing to address their impacts and making it clear that consumers care is a surefire way to spur this sector into a sustainable future.

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Published by: Joseph "Yosi" Fischer on Oct 24, 2013
Copyright:Attribution Non-commercial

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05/15/2014

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637 S. Victory Blvd.|Burbank, CA 91502|Phone:(818)567-4400 | Fax:(818)567-4401www.fhofficesystems.com
Sustainable Restaurants
– There’s
no need to leave yourvalues at the restaurant door
 
PostedonSeptember30,2013byEmilyKenway
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Improving social and environmental impacts is a winner with diners, according to the latest researchreport from the pioneeringSustainableRestaurantAssociation(SRA). Discerning Diners makes thebusiness case for sustainability, finding that 56% of consumers are prepared to pay more at arestaurant that invests in a greener, fairer future.The SRA is a much-needed initiative, launched in 2010 to enable food services businesses tounderstand their impacts and make improvements. Their rating system scores restaurants against 14criteria, addressing a range of issues relevant to sourcing, environment and society.Each establishment is given three key actions to implementannually, drawing their focus to selectedissues without asking for unmanageable levels of change. By providing a range of useful resourcesand services, including issue-
specific factsheets, a suppliers’ directory and consultancy, the SRA is
making itselfinto a one-stop-
shop for the food businesses of the future. And it’s not just for companies; consumers who don’t want to leave their ethics at the restaurant door will find their 
Restaurant Guide an invaluable resource.The report identifies interesting shifts in consumer priorities when it comes to restaurantsustainability. In 2009, 45% of those surveyed identified organic produce as a key consideration; in2013, this had slipped to just 5%. Sustainable fish has also dropped out of the top 4 consumerconcerns, with health and nutrition issues andfoodwastetakingtheirplace.The findings may be a sign that national awareness-raising campaigns likeChange4LifeandLoveFoodHateWasteare having the desired impact. Whilst these campaigns largely focus on individualchoices made in the home, their influence is filtering into consumer choices across the boardincluding expectations of restaurant behaviour. Local sourcing of produce has maintained itsappearance in the top four diner concerns (along with employee treatment), but the report suggests

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