Strawberry’s Post

📢 Sustainability Matters! 🌱 A recent survey of 1,000 consumers revealed that 36% consider a pub's sustainability efforts when deciding whether to visit. Not only that, but it also influences their choice of drinks. This growing awareness underscores the importance of sustainable practices in the hospitality industry. At Murphy&Son, we are committed to supporting pubs and breweries in their journey towards sustainability. From eco-friendly packaging to energy-efficient brewing processes, we offer solutions that help businesses reduce their environmental footprint while meeting consumer expectations. Get in touch and let's raise a glass to a greener future! 🍻🌏 #Sustainability #ConsumerTrends #BrewingIndustry #GreenBrewing #BBPAInsights

Is sustainability just a buzzword in the catering industry? The world of catering is rapidly evolving, and with it, the demand for sustainable practices has skyrocketed. Yet, how many catering providers truly embrace sustainability beyond the surface level? It's easy to claim green credentials, but implementing them is a whole different kettle of fish. Sustainable catering goes beyond just sourcing local and organic ingredients. It encompasses waste reduction, energy efficiency, and social responsibility. But here's the kicker: only a handful of caterers are genuinely committed to these principles. The challenge lies not in starting sustainable practices but in maintaining them consistently and transparently. So, where do we stand? As professionals passionate about both exceptional culinary experiences and our planet's future, it's imperative we champion those who walk the talk. Seek out caterers who provide detailed accounts of their sustainable journey and challenge others to follow suit. After all, if we demand more than just lip service to sustainability from our providers, together we can foster a greener future for the catering industry. Let's make sustainability more than just a buzzword; let's embed it into the very fabric of our businesses. Your thoughts?

📰 SUSTAINABILITY NEWS 📰 In this week’s newsletter…Best wishes for the Year of the Dragon! People and projects under that zodiac sign are said to display traits including ambition and passion, so let’s make this Dragon Year a breakthrough one for our work. We kicked off February with our Sustainability 101 training workshop for the International Culinary Institute’s Sustainable Gastronomy Forum. In other news, if 'carbon-neutral' meat is to succeed, people still need to cut consumption. Other things ‘red’ are in the news. How many times have we said ‘buy local’, ‘reduce carbon footprint of your food’? The Red Sea shipping crisis puts it all in focus. And there’s a long list of paper-based processes that could be digitalised, but we don’t think giving red packets of paper money lai-see should be at the top. Checkout this week’s newsletter: https://lnkd.in/gKF3tFVy Sign up here so you don't miss out: https://lnkd.in/gg9ZK9AP

Hats off to Wahaca for clinching the top spot in Which?'s restaurant chain sustainability rankings! Following Which?'s first-ever analysis of the UK’s biggest restaurant chains’ sustainable practices, where Which? asked them a series of questions about key sustainability issues including resources and emissions, sourcing policies, waste and plastics, transparency, customer choice and targets, Wahaca came out on top. As we're well aware, this outstanding performance is also reflected in Wahaca’s results after undergoing the Food Made Good Standard and scoring top marks. https://lnkd.in/dbA-spbe

From baseline assessment to final submission 🦋 Canned Wine Co. has completed the Positive Luxury Accelerator Programme! This one-year programme helps start-ups to meet higher standards for people and nature through a thorough ESG+ assessment, risk and opportunity mapping and personalised sustainability support. In July last year, we submitted our baseline assessment and received a preliminary score of 47%. At least 50% are needed in every category (environmental impact, social impact, governance and innovation) - so more evidence and change was needed to push us over the certification criteria for the Butterfly Mark. Here are a few concrete actions we took to transform our purpose into practice: 📄 introduced new policies & improved existing one, e.g. sustainable business travel, waste management, sustainable logistics, diversity & inclusion 📚 company-wide trainings and workshops on mental health awareness, anti-bias and reducing digital footprints 📊 improved our data collection from our wine and packaging suppliers, creating ESG monitoring systems for each 🌿 started our carbon footprint analysis with Zevero 🐛 carried out a biodiversity dependency & impact assessment for our operations 💚 published our Sustainability Roadmap and created an action plan for all of our goals with tasks for every team member It was great to present this progress and our Sustainability Roadmap to our investors at our AGM a few weeks ago and see how far we've come as a company in the last 12 months! Thanks to Charlotte Astle, Sara Muttilainen, Georgia Scott and Lawrence Herman on this journey. Stay tuned to find out about our Butterfly Mark certification and final score in the coming weeks! You can read more about the changes we've made at Canned Wine Co. in our latest Sustainable Sips blog - link in the comments. #positiveluxury #sustainablewine

When Stephanie Jordan-Balmforth and I launched Avallen Spirits | BCorp our mission was to create the most sustainable spirit we possibly could. 5 years later I believe that we've made a positive change to the industry. However, since the launch we've realised 3 things: 1 - The drinks industry is at massive risk from climate change, water insecurity, freak weather events, and biodiversity loss and that risk is only increasing. 2 - The drinks industry contributes 4% of global CO2 emissions and is not making change rapidly enough to meet 2030 and 2050 goals. 3 - We need to help the industry accelerate change towards genuine sustainability to reduce risk and protect our industry for the future. This involves a field to glass focus and must incorporate CO2 emissions, water use, and biodiversity protections. That's why we've launched Avallen Solutions, to accelerate that change and share everything we've learned along our journey with Avallen Calvados. There's no point being the last tree standing in the forest, we must ensure that the whole forest thrives.

📣 I'm thrilled to announce the launch of 🟡 Avallen Solutions 🟢! 5 years into our journey with Avallen Spirits | BCorp, Tim Etherington-Judge are more aware that ever before of the urgent need to drive irreversible positive transformation for the drinks industry and AT SCALE. From small to large drinks companies, we all have impact and we all have a responsibility as our industry faces unprecedented risks from rising global temperatures and extreme weather events.⛈️☀️🌪️ In 2021, drinks companies were responsible for 4% of global CO2e emissions, and the current reduction rate of 0.7% per year is insufficient to meet net-zero targets. So we have crafted three tailored packages to help businesses at every stage: 🌿*Seed* – Suitable for small businesses and startups, this cost-effective package ensures you start on the right path, setting them up for long-term success 🌸 *Blossom* – Designed for mid-sized companies, this package helps instil good practices and culture as your business grows, enabling it to flourish and thrive. 🍎*Harvest* – Aimed at large companies, this comprehensive package maximizes positive impact, offering customized support and ongoing consultancy. We must transform the industry together! Reach out to me directly to explore how Avallen Solutions can help your business thrive sustainably or drop us an email at thebees@avallenspirits.com 🌱 #drinksindustry #avallensolutions #businessforgood #positivechange #scale #sustainability #sustainablespirits

Today was an engaging day at Sustainability in Drinks, where we had the opportunity to discuss with the #wineindustry the importance of looking beyond traditional carbon footprint measurements. By adopting a holistic view of sustainability, we utilise technology to develop bespoke strategies that not only yield fast returns but also drive savings and improve business efficiency. It’s time to embrace a circular perspective for a sustainable future in winemaking. #sustainabilityindrinks #circularityinwine #positiveimpactconcept

Sitting between food production and the consumer, sustainable hospitality can promote positive change in both directions. However, this is not without its challenges. This article aims to cover why making sustainability a core part of your hospitality strategy will alleviate these challenges and more. Read the full piece through the link in the comments. ⬇

Have you had a chance yet to dive into our new Small Business Guide to Sustainability? 🌍🍽️ Produced in collaboration with Belu, this guide is a game-changer for businesses of all sizes looking to make a positive impact on the world. No matter how small your business, you can join an exciting collective movement that is reshaping the hospitality sector and benefiting our society and planet. Often, it's the small, easily achievable actions that make the biggest difference – and that's exactly what we've gathered to share in this guide. Our approach is comprehensive and holistic. Our Food Made Good Framework encompasses everything from minimising food waste, carbon emissions and water use to implementing sustainable sourcing, serving nutritious, seasonal, and local menus, treating staff with compassion and engaging with your community. It's the blueprint for being a sustainable restaurant in today's world – and following this guide is the perfect first step. Download it NOW for free and share it with your restaurant pals worldwide. If you're inspired and want deeper analysis and guidance on how to improve your operations for the planet and its people, reach out to us today for a consultation call on what the Food Made Good Standard can offer you. https://lnkd.in/d5x4vrJM