Restaurateurs network at the SRA event

Blackfriars restaurants champion sustainability in the north east

22nd July 2010, 7:42am

The Sustainable Restaurant Association (SRA) arrived in Newcastle last week at Blackfriars Restaurant for an informal event to show how restaurants in the North East can go green, go ethical and save money.

The restaurant invited other local restaurants to meet the SRA a not-for-profit organisation that helps meet the growing demand for more ethical eating. 

More than 250 restaurants have already joined including many led by high-profile chefs from across the UK such as Raymond Blanc, Richard Corrigan, Francesco Mazzei and Antonio Carluccio.

Owner Andy Hook knows the importance of sustainability for the restaurant industry: "Everything from using local and seasonal produce, to energy use and recycling, is vital for the long term success of any restaurant. Sustainability is a fundamental part of our business and we are delighted to be working with the SRA to continue to improve. We are proud and privileged to be the first of what I am sure will be many members in the North East of England." 

An award-winning restaurant, Blackfriars has been leading the way in sustainability in the region, as has Battlesteads, the country inn and restaurant in Wark on Tyne, Hexham and SRA member, whose owner Richard Slade is committed to a green business. He said: "Our ethos is that it's always better to work with the environment than to fight against it and we are excited to continue this journey with the SRA." 

The SRA is keen to promote this kind of networking among restaurateurs. 

"Events such as this offer an opportunity for sharing experience and strengthen a restaurant's position when dealing with suppliers", said the SRA's Ed Franklin. "For many restaurants, especially in this economic climate, it is about the bottom line. We can demonstrate that more sustainable can mean more successful." 

While being more sustainable can help restaurants to save money, it is also a chance to attract more customers. A recent survey by restaurant website TopTable suggests that 70% of British diners do not believe that restaurants are doing enough to tackle environmental and social issues.

Simon Heppner, managing director of the SRA concluded: "Restaurants are coming under increasing pressure to address a wide range of sustainability issues – from customers, employees, the media and government. This survey shows that restaurants cannot ignore these demands if they want to satisfy existing customers and win new business. The SRA has been set up to help them understand what they can do, and gain credit for the efforts they make."

Related Articles:

• 09 Dec 2010 - Sustainable Restaurant Association launches toolkit to help new restaurants plan in sustainability
• 02 Sep 2010 - Sustainable partnership provides boost for apprentices in restaurant sector
• 26 May 2010 - Cyrus Todiwala announces details for sustainable food masterclass
• 16 Mar 2010 - Convert2Green appoints UK business development manager
• 03 Mar 2010 - The Sustainable Restaurant Association brings eateries and diners together
• 19 Jan 2010 - Sustainable Restaurant Association to launch at Hotelympia

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