Rethinking the Menu: A Key Piece of the Emissions Puzzle

We hosting a unique and informative in-person event designed to support hospitality businesses in reducing their Scope 3 emissions through clever menu management.

Brought to you as a collaborative event from The Food Foundation, World Resources Institute (WRI) and The Sustainable Restaurant Association (The SRA), this breakfast event will provide valuable insights into how F&B businesses can better control their Scope 3 emissions, with a focus on practical actions informed by rigorous scientific research.

Today’s F&B operators are aware of the urgent need to reduce their emissions, particularly those that occur throughout their supply chains.

Hosted by The Sustainable Restaurant Association’s Managing Director, Juliane Caillouette Noble, this event will share how hospitality businesses can tackle this by redesigning menus to include less meat and dairy, serving more plant-based dishes and – crucially – using a simple but effective ‘health by stealth’ approach to guide customers towards choosing these lower-carbon options.

Speakers include:

• Kathryn Richmond, Development Director at Searcy’s
• Greg Bramwell, Director of Food (& Beverage) at Baxter Storey
• Juliane Caillouette Noble, Managing Director at The Sustainable Restaurant Association
• Edwina Hughes, Head of Cool Food at WRI
• Peter Lambie, Development Chef at ISS
• Anna Taylor, Executive Director at The Food Foundation
• Chloe MacKean, Business Engagement Manager at The Food Foundation

** More speakers will be announced soon!**

What to expect

The event, at The Brigade Bar + Kitchen, 139 Tooley Street London, SE1 2HZ, will run from 8.30am-11am, with arrival and refreshments from 8.30am.

Presentation: ‘What gets measured gets managed’ – The Food Foundation will present on the importance of monitoring procurement data, sales of products, target setting and disclosing data, and why this is key for individual businesses and the sector as a whole.

Case study: ISS – Peter Lambie, Lead Food Architect at ISS, will talk about how the business has set targets and discloses data, the practicalities and challenges of applying this in real-life restaurant settings and what benefits this has brought including and beyond emissions reductions.

Presentation: ‘Levers to champion plant-rich options for F&B businesses’ – Edwina Hughes will present tactics and approaches for increasing sales of both healthy and sustainable foods, drawing on the WRI’s recently updated ‘Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service’. The Playbook includes 90 practical and proven techniques for encouraging a greater uptake of plant-based meal options in the foodservice sector, including dish design, menu design, descriptive language and marketing techniques.

Panel discussion: ‘Making it real – how to apply these ideas to food service operations' – In this last segment, we'll hear from a panel of food businesses who are putting these approaches into practice.