The incoming chief executive of the Sustainable Restaurant Association (SRA) says he aims to make the UK hospitality sector the most sustainable in the world.
Andrew Stephen joins an organisation that has grown from 50 member sites at launch in 2010, to more than 6,000 under the stewardship of former managing director, Mark Linehan, who left last month.
“The Sustainable Restaurant Association has already in its short history played a hugely significant role in guiding the UK hospitality industry along a progressive path to the point where it’s on the verge of being a world leader. While the challenges are greater than ever before, more people want to eat genuinely ‘good’ food when they dine out.
“It’s our job to make sense of the complicated and complex issues, frame the debates and present solutions for chefs, restaurateurs and the public, so that together we can make the progressive, positive changes needed. Restaurants and food service businesses can do so much more than just feed people and are absolutely key to creating solutions to the challenges we face,” Mr Stephen says.
The SRA’s Food Made Good programme provides its members with a simple, structured means of breaking down the big issues in sustainability, turning them into a series of engaging and manageable campaigns, working alongside the relevant partner organisations who will help provide expert advice and information.
“From 2017, we’re planning a lot more impact and we will be working flat out to help organise the issues, challenges and solutions for consumers and foodservice businesses, providing the platform for a progressive, ongoing conversation between the hospitality sector and the Great British dining public,” Mr Stephen promises.