SRA conceives new scheme for foodservice sector

Raymond Blanc

The Sustainable Restaurant Association (SRA) is set to launch a new training programme to increase knowledge and change behaviour across the hospitality industry.

The Continuing Professional Development (CPD) accredited SRA Sustainability Training is designed to improve sustainability practice across the foodservice sector.

The programme, which is suitable for all staff, front and back of house, whatever their knowledge level, will help restaurants, cafés, hotels, cookery schools, and universities source more ethically and responsibly, become more socially responsible and reduce their impact on the environment.

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SRA president, Raymond Blanc (pictured), said: “If knowledge is power and sustainability is about securing our future, then the SRA’s sustainability training is a potent and essential tool for any hospitality business.”

The SRA has been developing the programme with a number of businesses from across the sector, from university caterers to large restaurant groups.

The SRA is hosting a special event to launch the programme on 9 April at Brigade, the social enterprise restaurant in London Bridge which in association with Beyond Food Foundation helps homeless people develop skills and motivation to find employment.

Speakers at the event, which will include an introduction to Brigade’s work and a thorough overview and introduction to the training, include Huw Gott, co-founder of steakhouse Hawksmoor.

The training is available in four different modules, offering a combination of online and face-to-face learning, ranging from a fundamental introduction to sustainability through to a completely bespoke programme.

The programme is based around the SRA’s widely respected sustainability framework, built on the three pillars of Sourcing, Society and Environment.

Tags : catering equipmentFoodservice equipmentRaymond BlancSustainable Restaurant Association
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