The Times’ respected restaurant critic Giles Coren has started including a sustainability rating to calculate the overall scores in restaurant reviews. Coren has been working with the Sustainable Restaurant Association (SRA) to rate a restaurant’s sustainability credentials, to sit alongside his scores for their food, wine and service. After dining, Coren will notify the restaurant’s management that the SRA will contact them to conduct a 70-question survey covering 14 areas of sustainability to calculate a sustainability rating marked out of ten. Areas covered include sourcing, energy efficiency and waste management, as well as engagement with staff and the local community. Coren said: “This is a natural progression for me. I used my column during 2004-5 to campaign for better welfare and environmental standards to be applied to the meat and fish you get in restaurants and things have improved considerably since then, probably coincidentally. “Then in 06-07 I badgered restaurants to offer tap water ahead of bottled, for so many reasons. And that actually did come off and the world changed a little bit. So I’ve decided to have a crack at sustainability, tout court.” Meanwhile, the SRA will be examining more than 100 restaurants over the next three months for its fuller star rating evaluation. These include Harvey Nichols, John Lewis, Le Pain Quotidien, Carluccio’s and the D&D group, whose Coq d’Argent was the first restaurant to include a sustainability rating in Saturday’s Times review. Independent restaurants lined up for accreditation include Cafe Spice Namaste, Babylon Restaurant at the Roof Gardens in Kensington and the Three Stags.