Sustainable partnership provides boost for apprentices in restaurant sector

2nd September 2010, 4:22pm

A new initiative to extend Training for Life's apprenticeship programmes to members of the Sustainable Restaurant Association (SRA) has been launched today.

Already the SRA has secured members including Mitch Tonks, The Cinnamon Club, Cinnamon Kitchen and Hawksmoor as participants to the scheme.

The launch event at the Hoxton Apprentice restaurant will include talks from culinary legend and restaurant co-founder, Prue Leith and SRA director and co-founder of The Zetter Hotel, Mark Sainsbury.

Leith will speak about the future for professionals in the industry while Sainsbury will present on the aims and purpose of the SRA and will also detail experiences from a member's perspective.

The partnership will support the SRA in helping members to fulfil their sustainability pledge, give them an extra pair of hands and will also benefit young people by offering them valuable learning experiences and increasing their employment potential.

Fish restaurateur, Mitch Tonks said: "This sort of scheme makes absolute sense to me, it helps the apprentice and it helps the restaurant and community. I think people are far more likely to stay in the hospitality industry if they get a chance to try out working for real in restaurants. The SRA and Training for Life are both serious organisations committed to making a lasting difference and it's great to be working with them on projects like this."

Simon Heppner, managing director, of the SRA added: "Our members sign up because they want to operate more sustainably and taking on an apprentice is an excellent way to support the local community as it increases young people's employment opportunities, concludes. We are very excited to be able to be working with Training for Life and help our members achieve their sustainability targets."

Training for Life, in conjunction with the Department for Work and Pensions has created a comprehensive and simple work placement opportunity that will manage the process from start to finish - sourcing the right candidate, manage payroll and provide training mentoring.

Related Articles:

• 05 Oct 2010 - How restaurants and suppliers can reduce restaurant food waste
• 23 Sep 2010 - United Coffee announce partnership with Pallas Foods
• 22 Jul 2010 - Blackfriars restaurants champion sustainability in the north east
• 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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