A new guide outlining practical steps for running a sustainable food business has been released by the London Waste and Recycling Board (LWARB), according to Resource.
Called “Food that doesn’t cost the earth”, the guide was created by LWARB’s circular economy business support programme Advance London with the Sustainable Restaurant Association (SRA). It sets out steps food businesses can take to play a role in tackling climate change.
Currently, food and drink accounts for almost 10 per cent of London’s total consumption-based greenhouse gas emissions due to the type of food eaten and the way it is farmed.
Michelin-star chef and president of the Sustainable Restaurant Association, Raymond Blanc says in the report, “If you are serious about tackling the climate emergency, you absolutely must take at least some of the seven ingredients in this guide and start to create your own menu for a food future that improves rather than damages the environment and which extracts maximum value out of your precious ingredients.”
