Belu and The SRA serve up a new Small Business Guide to Sustainability

Hannah Macey

The Sustainable Restaurant Association

Premium Supplier 27th February 2024
Hannah Macey

Belu and The SRA serve up a new Small Business Guide to Sustainability

Belu, in partnership with The Sustainable Restaurant Association (The SRA), has today launched a new Small Business Guide to Sustainability. 

Grounded in The SRA’s comprehensive Food Made Good Framework, the Guide includes practical steps, case studies and resources to support smaller businesses on their sustainability journey, whatever their starting point. By making this resource openly accessible and cost-free, Belu and The SRA hope to reduce the environmental impact of the hospitality sector.

For small restaurants, cafés, bars, hotels and other F&B businesses, the Guide covers everything from assessing their starting point and how to take action on sustainability right
through to communicating their hard work to staff and customers and building a collaborative network of like-minded businesses. Combining expert advice and insights with
real-life examples, this has been designed as a practical companion for small hospitality businesses.

Case studies of businesses that have successfully integrated sustainability into every facet of their operations include the UK's The Bull Inn, The PIG, Pythouse Kitchen Garden, as well as
Hong Kong’s SpiceBox Organics and South Africa’s FYN Restaurant. These stories provide inspiration throughout the Guide, illustrating how the advice shared can be put into practice.

Read about:
- the clever closed-loop food system designed to eliminate food waste,
- the chefs who honour unique ingredients foraged from the surrounding landscape,
- the simple switch to filtered water that led to an outstanding reduction in carbon
- the sourcing policy prioritising small-scale producers using traditional skills,
- the daily commitment to dishing up a 25-mile menu

The Small Business Guide to Sustainability is available now at the Belu website and is free to download here:

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.