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/ Food Futures
/ Food Futures

How to make your food business more sustainable

Sustainability is at the top of the agenda for many consumers and businesses in the food sector, but how do you make your hospitality business more sustainable without breaking the bank?

There’s no doubt that consumers are more aware than ever of climate change, and in some cases are willing to pay more for the planet-friendly choice.

But sustainability works on many levels, it’s not just about your carbon footprint, and highlighting your environmental credentials can be tricky.

And it must not be forgotten that for many, a more expensive choice simply isn’t an option.

In this episode of the Food Matters Live Podcast, we look at how hospitality businesses can be more sustainable and how doing so could even help to bring their costs down.

Join our Masterclass: How to integrate sustainability into your foodservice business

The Sustainable Restaurant Association (SRA) is helping businesses in this area and says, when it comes to sustainability, a 360-degree approach is needed.

Companies need to think about the impact on the environment of sourcing the food they serve, the energy and water they use, and the waste they produce.

But the SRA also says they should be thinking about their social impact as well, sustainability means treating people well, paying them well and having a diverse workforce.

Listen to the full episode to learn about the huge impact the hospitality sector has on the environment, how simple changes can reduce a restaurant’s carbon footprint as well as bringing down costs, and why cutting back on the volume of some products can benefit both the environment and the quality of what ends up on the plate.

Juliane Caillouette Noble, Managing Director, the Sustainable Restaurant Association

Juliane Caillouette Noble joined the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver’s programmes for improving school food and food education across the UK.

The SRA is committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector around the world.

As Development Director, Juliane’s role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of our network.

Juliane became the Managing Director of the SRA in January 2021 and is focused on growing the impact of the SRA around the world.

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Juliane Caillouette-Noble

Contributor

Managing Director

Sustainable Restaurant Association

We cannot have a hospitality sector that is sustainable if we do not treat people well.

Juliane Caillouette-Noble