The last sustainability workshop we ran was designed to take a closer look at the Climate and Nature Friendly Plate framework suggested by the Brighton and Hove Food Partnership (BHFP).
In attendance were a mixture of venues, suppliers, participants from BHFP and members of Restaurants Brighton (RB).
We met at Terra at Tottington Manor where the hospitality was warm, the Christmas decorations were already up, and the weather was suitably crisp.
As a quick summary, the main elements of the framework are:
• Make plants the star of the plate
• Use local, seasonal and fresh ingredients
• Use less and better animal protein
• Protect biodiversity and ecosystems
• Use resources efficiently
• Minimise food waste
• Employ ethical business practices
• Be transparent and engage customers
Ahead of the workshop, we gathered feedback from people who weren’t able to attend. One stand-out comment captured the tension many venues feel:
No doubt there will be people who will shoot this down for it not being green enough and others who will complain that it’s just pandering to the anti-meat brigade. Some restaurants will be wary of sticking their head above the parapet…In the end we are just restaurant owners, chefs, waiters etc, not campaigners, so if we are going to get grief for it, people will pull back – we have enough on our plate.
Anyone who has spent time thinking about sustainable or climate- and nature-friendly food will know there is no clear answer. As some of the background reading reminded us, certification can help communicate sustainability – an otherwise invisible product attribute – but consumers still struggle to understand eco-labels or distinguish between different types of certification.
It’s impossible to be perfect. But it is completely possible to be better.
The room was full of ideas about what could be done now, soon and in the not-too-distant future, and the conversation reflected both creativity and practicality.
Across the discussion, several clear themes emerged. Despite the complexity of the Climate and Nature Friendly framework, people consistently gravitated towards practical, achievable actions – things that make sense operationally, commercially, and culturally within Brighton & Hove’s independent hospitality scene.
1. Clarity beats complexity
Venues want guidance that is simple, specific and workable. Long lists and broad definitions (“healthy”, “affordable”, “climate-friendly”, “nature-friendly”… ) quickly become overwhelming and can even feel contradictory. A short, well-defined set of criteria is far more motivating than a sprawling checklist.
2. The story matters as much as the sourcing
Restaurants need support to talk confidently about sustainability without feeling preachy, political or exposed. Diners value provenance and transparency – but venues want help framing this in a way that feels positive, human and easy to understand.
3. The sweet spot is: local + seasonal + less-but-better meat + low waste
This combination repeatedly surfaced as the most realistic and impactful path forward. It avoids extremes, fits Brighton’s identity, and gives chefs plenty of creative freedom.
4. Sustainability must feel doable
No one expects perfection. Venues emphasised that they are far more likely to engage if the steps are achievable and can be phased in over time. Small improvements can have a big impact.
5. Recognition and visibility are powerful motivators
Whether through the BRAVOS, menu callouts or social content, public visibility provides momentum. Being acknowledged for good practice builds pride internally and confidence externally.
6. Communication needs to be supportive, not policing
Restaurants are understandably wary of being judged – either for “not being green enough” or for being “anti-meat”. Clear, encouraging messaging will reduce the fear of backlash and make participation feel safe.
7. Collaboration is essential
Many improvements depend on suppliers, local systems (e.g., fisheries, meat processing), shared resources or collective storytelling. Venues can’t solve these structural issues alone.
What Venues Can Do Soon
From all the ideas and topics discussed, several practical, achievable actions emerged – things that can be done immediately or with minimal support, and that align well with the Climate and Nature Friendly Plate framework.
Quick Wins (Most Venue Can Do Immediately)
These are low-cost, low-friction and impactful without requiring major operational change:
- Add simple provenance notes to menus (e.g. where ingredients come from).
- Create a seasonal dish or spotlight (“Seasonal Star”).
- Use QR codes linking to supplier stories or behind-the-scenes content.
- Add menu inserts explaining local sourcing or sustainability choices.
- Talk to diners about the food – staff confidence makes a huge difference.
- Showcase one dish per week where the venue knows the full ingredient story.
- Track waste in a basic way: prep waste, plate waste, spoilage.
- Switch to reusable containers where practical.
- Introduce at least one low-impact local fish option (e.g., mackerel, gurnard, mussels).
- Use the word seasonal, but only where accurate – and support it with examples.
These actions help venues begin telling their sustainability story without major cost or risk.
Content Opportunities (Where Collaboration Helps)
These ideas build momentum and visibility – and benefit from support from Restaurants Brighton, BHFP, suppliers and other interested supporters.
- Supplier bio videos (short, social-friendly).
- Chef–supplier mini videos or photoshoots.
- “We work with…” supplier features on menus and websites.
Collaboration Needed
Some ideas are absolutely possible soon, but only with light infrastructure, shared language or coordinated support.
- A local produce map for customers (digital or print).
- A short series highlighting seasonal ingredients or producers.
- A “Made in Sussex” or “Locally Sourced” badge for participating venues.
- Define what “local”, “seasonal”, “sustainable meat” and “better animal protein” actually mean in Brighton & Hove.
- Create simple messaging templates (to avoid greenwashing and confusion).
- Build a recognisable sustainability visual mark or colour scheme.
- Produce a clear seasonality chart for Sussex.
- Develop a short guide for sourcing sustainable fish (avoiding reliance on MSC).
- Create opportunities for suppliers and venues to meet (events, small socials, trail days).
- Establish a learning mechanism or resource hub for venues wanting to improve gradually.
- Post-BRAVO Sustainable Dish Week, encouraging venues to showcase qualifying dishes.
These set the foundation for long-term cultural change and make participation easier.
These ideas aren’t a checklist or a requirement. They’re starting points – things we can build together as a community, at a pace that feels realistic.
What can you do now?
Join in.
Is there one idea you could start doing now? Is there something you’d be willing to help make happen?
What are you already doing that we should be shouting about and celebrating?
Email hello@restaurantsbrighton.co.uk and we’ll make sure you’re invited to future events, campaigns and opportunities to give feedback. You can also sign up here.
