The Fold 2 (289x400) AW V2 - Flipbook - Page 5
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Food Made Good
If you think we’re looking a little proud of ourselves at the moment,
it’s because we’re basking in the glow of a new award. We’ve just
achieved the Food Made Good Standard (with 3 stars – the top rating)
from The Sustainable Restaurant Association.
That’ll explain the smug grins, then.
You might not have heard of it, but the Food
Made Good Standard is the world’s largest Food
& Beverage sustainability accreditation (it’s like the
Oscars for pubs and restaurants). And it’s awarded
to businesses creating positive change across the
food service industry.
The assessors looked at all areas of our business,
from celebrating local and seasonal produce to
treating staff fairly and valuing natural resources.
We care about all these things dearly, so that’s
why we’re so chuffed about the recognition for
our hard work, making Young’s a super-sustainable
brand. But what did we actually do to deserve it?
Let’s take a closer look.
Menus full of local loveliness
Our seasonal menus always showcase the
best British produce, with the lion’s share of
our ingredients coming from local sources.
Some examples are: We buy beef sourced
from ex-dairy cattle. We harvest asparagus
in our own 昀椀eld in the Oxfordshire countryside
as well as sourcing variety of our sea vegetables,
wild mushrooms, and nettles are all carefully
gathered by our Norfolk-based foraging pal,
Martin Denny.
Cutting down on food waste
Wasting food pains us, and we’re constantly thinking
of ways to reduce it. One big step we’ve taken is to
recycle 334,325 litres (that’s about 2.3 million pints)
of cooking oil that gets sent away to make
biodiesel (just think – it cooked your chips,
and now it powers trucks).
Cosy community camaraderie
Some of our pubs have been helping beat loneliness
in their communities with heart-warming initiatives
like hosting social get-togethers we call ‘Meet Up
Mondays’. And by registering as ‘Warm Spaces’
where people can be assured of warmth,
welcome and support.
