Nando’s, JD Wetherspoon and the Luke Johnson-backed Lussmanns were among the winners at the Sustainable Restaurant Association’s Food Made Good Awards 2018.
The Food Made Good Awards recognise restaurants and foodservice businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that food can be made delicious, ethical and sustainable.
Raymond Blanc, OBE, President of the SRA, said: “Year after year, chefs and restaurateurs continue to delight me with their winning submissions to The Food Made Good Awards, demonstrating how food can be a powerful force for good. Their greatest reward would be for consumers to eat in their dining rooms and for their colleagues across the industry to follow their lead.”
JD Wetherspoon won the Waste No Food award for its successful 2018 war on food waste which saw it tacking the issue from all angles; offering smaller portions of favourite dishes, feeding thousands of people with surplus via Fareshare and switching waste contractor to send unavoidable waste to anaerobic digestion.
The Source Fish Responsibly award was won by Lussmanns Sustainable Fish and Grill where a five-year plan to overhaul its seafood menu now means diners can enjoy ten different dishes featuring eight species – 90% of which are Marine Stewardship Council certified. Cod cheeks, mackerel, crab, hake and bream are just some of the varieties on the menu.
Nando’s won the Value Natural Resources: for the business innovating to better preserve energy and water.
FOOD MADE GOOD AWARDS 2018 winners in full:
Celebrate Local and Seasonal: for the business making the very most of the larder on its doorstep
FoodSpace, across Ireland
Sponsored by Just Hospitality
Serve More Veg and Better Meat: rewarding the most innovative ways of flipping the menu
Woods Hill Table, Massachusetts, USA
The Good Egg, London
Poco Tapas Bar, Bristol
Source Fish Responsibly: for the business doing most to help ensure plenty more fish in the sea
Lussmanns Sustainable Fish and Grill, Hertfordshire
Angel Hill Food Company, UK-wide
University of Plymouth
Support Global Farmers: for the business going above and beyond in ethical sourcing.
bartlett mitchell, London
The Gallivant, East Sussex
Open Right Award: Celebrating site opened in last 12 months with sustainability built-in.
Sponsored by Shaftesbury plc
ENVIRONMENT PILLAR SPONSORED BY KINGSPAN
Value Natural Resources: for the business innovating to better preserve energy and water.
Nando’s UK & Ireland
Eden Caterers, London
Sticklebarn at Langdales, Cumbria
Reduce Reuse Recycle: for the most impactful way of keeping as much as possible out of landfill.
Belmond Le Manoir aux Quat’Saisons, Oxfordshire
University of Winchester
Sponsored by Paper Round
Waste No Food: rewarding the very best ways of ensuring food stays out of the bin.
JD Wetherspoon, UK wide
Petersham Nurseries, London
Good to Go Award: For the restaurant doing most to prove you don’t have to remove principles when taking away food
Joe & ‘Za, London
Kingfisher Fish and Chips, Plymouth
Sponsored by Just Eat
Food Made Good Supplier of the Year
Belazu Ingredient Company
The People’s Favourite: Publicly-voted award run in partnership with delicious. magazine
Dusty Knuckle Pizza, Cardiff
The Black Swan, Oldstead, Yorkshire
The Breakfast Club, Soho
Treat Staff Fairly: for the business doing most to value staff through pay & beyond the paycheque.
Cafe St Honoré, Edinburgh
The Breakfast Club, London & South East
LP Food at Work
Sponsored by Freedom Brewery
Support The Community: for the business making food do good as well as taste good in its area.
The Breakfast Club, London and South East
Harissa Kitchen, Newcastle-upon-Tyne
Nando’s, UK & Ireland
Feed People Well: for the business doing the most to support adults and kids make good choices when eating out.
Farmacy Kitchen, London
Cardiff Metropolitan University
Gather and Gather, Bristol
Sponsored by Ozone Coffee Roasters
Food Made Good Champion: for the individual doing most to engage the industry on the key sustainability issues on the SRA’s online member community
Jim Crouch of University of Plymouth
Henry Burgess of Henry’s Burgers, Essex
Lauren Haffenden of Lakeside at University of Surrey
Raymond Blanc Sustainability Hero: An individual doing the most to create positive change across the sector
Professor Tim Lang
Sponsored by Open Blue Cobia
Food Made Good Business of the Year: The best in the business, excelling across the sustainable board
Poco Tapas Bar, Bristol