{"id":18295,"date":"2025-12-01T12:58:18","date_gmt":"2025-12-01T12:58:18","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=18295"},"modified":"2025-12-01T13:57:11","modified_gmt":"2025-12-01T13:57:11","slug":"being-better-not-perfect-insights-from-our-sustainability-workshop","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/being-better-not-perfect-insights-from-our-sustainability-workshop\/","title":{"rendered":"Being Better, Not Perfect: Insights From Our Sustainability Workshop"},"content":{"rendered":"

The last sustainability workshop<\/a> 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<\/a> (BHFP).<\/span><\/p>\n

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In attendance were a mixture of venues, suppliers, participants from BHFP and members of Restaurants Brighton<\/a> (RB). <\/span><\/p>\n

We met at Terra at Tottington Manor<\/a> where the hospitality was warm, the Christmas decorations were already up, and the weather was suitably crisp.<\/span><\/p>\n

\"Terra<\/p>\n

As a quick summary, the main elements of the framework are:<\/span><\/p>\n

\u2022 Make plants the star of the plate<\/span>
\n<\/span>\u2022 Use local, seasonal and fresh ingredients<\/span>
\n<\/span>\u2022 Use less and better animal protein<\/span>
\n<\/span>\u2022 Protect biodiversity and ecosystems<\/span>
\n<\/span>\u2022 Use resources efficiently<\/span>
\n<\/span>\u2022 Minimise food waste<\/span>
\n<\/span>\u2022 Employ ethical business practices<\/span>
\n<\/span>\u2022 Be transparent and engage customers<\/span><\/p>\n

Ahead of the workshop, we gathered feedback from people who weren\u2019t able to attend. One stand-out comment captured the tension many venues feel:<\/span><\/p>\n

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\u2026In 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 \u2013 we have enough on our plate.<\/span><\/p><\/blockquote>\n

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 \u2013 an otherwise invisible product attribute \u2013 but consumers still struggle to understand eco-labels or distinguish between different types of certification.<\/span><\/p>\n

\"Woodhouse<\/p>\n

It’s impossible to be perfect. But it is completely possible to be better.<\/span><\/p><\/blockquote>\n

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.<\/span><\/p>\n

Across the discussion, several clear themes emerged. Despite the complexity of the Climate and Nature Friendly framework, people consistently gravitated towards practical, achievable actions \u2013 things that make sense operationally, commercially, and culturally within Brighton & Hove\u2019s independent hospitality scene.<\/span><\/p>\n

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1. Clarity beats complexity<\/b><\/h3>\n

Venues want guidance that is simple, specific and workable. Long lists and broad definitions (\u201chealthy\u201d, \u201caffordable\u201d, \u201cclimate-friendly\u201d, \u201cnature-friendly\u201d\u2026 ) quickly become overwhelming and can even feel contradictory. A short, well-defined set of criteria is far more motivating than a sprawling checklist.<\/span><\/p>\n

2. The story matters as much as the sourcing<\/b><\/h3>\n

Restaurants need support to talk confidently about sustainability without feeling preachy, political or exposed. Diners value provenance and transparency \u2013 but venues want help framing this in a way that feels positive, human and easy to understand.<\/span><\/p>\n

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3. The sweet spot is: local + seasonal + less-but-better meat + low waste<\/b><\/h3>\n

This combination repeatedly surfaced as the most realistic and impactful path forward. It avoids extremes, fits Brighton\u2019s identity, and gives chefs plenty of creative freedom.<\/span><\/p>\n

4. Sustainability must feel doable<\/b><\/h3>\n

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.<\/span><\/p>\n

5. Recognition and visibility are powerful motivators<\/b><\/h3>\n

Whether through the BRAVOS<\/a>, menu callouts or social content, public visibility provides momentum. Being acknowledged for good practice builds pride internally and confidence externally.<\/span><\/p>\n

6. Communication needs to be supportive, not policing<\/b><\/h3>\n

Restaurants are understandably wary of being judged \u2013 either for \u201cnot being green enough\u201d or for being \u201canti-meat\u201d. Clear, encouraging messaging will reduce the fear of backlash and make participation feel safe.<\/span><\/p>\n

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7. Collaboration is essential<\/b><\/h3>\n

Many improvements depend on suppliers, local systems (e.g., fisheries, meat processing), shared resources or collective storytelling. Venues can\u2019t solve these structural issues alone.<\/span><\/p>\n

What Venues Can Do Soon<\/b><\/h2>\n

From all the ideas and topics discussed, several practical, achievable actions emerged \u2013 things that can be done immediately or with minimal support, and that align well with the Climate and Nature Friendly Plate framework.<\/span><\/p>\n

Quick Wins (Most Venue Can Do Immediately)<\/b><\/h3>\n

These are low-cost, low-friction and impactful without requiring major operational change:<\/span><\/p>\n