SA restaurants invited to enter for new sustainability award @Eat_Out

SA restaurants invited to enter for new sustainability award @Eat_Out

South African restaurants are invited to enter the inaugural Eat Out Woolworths Sustainability Award, the winner of which will be announced at the 2016 Eat Out Mercedes-Benz Restaurant Awards later this year. This new award is aimed at recognising restaurants that are implementing practices that are environmentally and socially responsible in an effort to be more sustainable as well as being cognisant of the importance of higher animal welfare.  

 

We recognise that achieving sustainability is an ongoing process, but we want to showcase restaurants that are making great strides to promote good practices.

Abigail Donnelly | Eat Out Magazine

The Eat Out Woolworths Sustainability Award judging panel is independent from that of the Eat Out Mercedes-Benz Restaurant Awards. The panel consists of Abigail Donnelly of Eat Out, Pavitray (Pavs) Pillay of WWF-SASSI, Lynsay Sampson of Fairtrade South Africa, Sonia Mountford of Eategrity and Karen Welter of the Longtable Project. Eat Out has worked with these partners to develop robust criteria for evaluating restaurants for this award. The winner will be the restaurant that best meets these criteria.

Says Justin Smith, group head of sustainability, Woolworths Holdings: “We live in an age where it’s imperative for restaurants to be conscious of their environmental and social impact. The aim of the Eat Out Woolworths Sustainability Award is to inspire readers and members of the food industry to reduce their impact, to create greater awareness about responsible sourcing and eating, and to reward a restaurant that has shown true commitment in this regard.”

To enter, restaurants are invited to complete an entry form, which lists the criteria against which they will be judged. All criteria need to have been met for six months or longer in order for a restaurant to qualify.

Interested restaurants can download the entry form 2016 Eat Out Woolworths Sustainability Award

The closing date for entries is 15 August 2016.

2016 Eat Out Woolworths Sustainability Award Details

  • At least one Fairtrade-certified product is available on the menu
  • Two or more Fairtrade-certified products are available on the menu
  • No Fairtrade-certified products are available on the menu

 

Pork:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • All pasture raised
  • 50% or more is pasture raised
  • Free range
  • Commercial free range without farrowing crates
  • Commercial free range with farrowing crates
  • Commercial free range with enrichment
  • No GM feed used

 

Egg layers (all poultry):

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • All pasture raised
  • 60% or more is pasture raised
  • 40% or more is pasture raised
  • Free range
  • Commercial free range
  • No GM feed used

Add any other information on sustainable practices relating to egg layers here:

Broilers (all poultry):

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • All pasture raised
  • 60% or more is pasture raised
  • 40% or more is pasture raised
  • Free range
  • Commercial free range
  • No GM feed used

Add any other information on sustainable practices relating to broilers here:

Other meat:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • All pasture raised
  • 60% or more is pasture raised
  • 40% or more is pasture raised
  • Free range
  • Commercial free range
  • No GM feed used

Add any other information on sustainable practices relating to meat here:

Dairy:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • All pasture raised
  • 60% or more is pasture raised
  • 40% or more is pasture raised
  • Free range
  • Commercial free range
  • No GM feed used
  • Plant-based alternatives to dairy offered

Add any other information on sustainable practices relating to dairy here:

Transport and slaughter:

  • Pork
  • Poultry
  • Other meat
  • Seafood

Sustainable seafood:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

Wild-caught species:

  • 100% wild caught
  • 80% or more locally sourced; 20% or less imported
  • Minimum 80% WWF-SASSI green-listed/

Marine Stewardship Council (MSC) certified

  • All species information is easily accessible by patrons
  • WWF-SASSI orange-listed species with no explanation on improvement projects
  • Only WWF-SASSI green-listed species on menu
  • Sourcing from small-scale fishers
  • Species that are in WWF-SASSI improvement projects and are noted on the WWF-SASSI list by the improvement icon
  • Sell WWF-SASSI orange-listed species but actively promote

WWF-SASSI green-listed alternatives for patrons to choose

Add any other information on sustainable practices relating to wild-caught species

Farmed species:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • 60% of the species is locally sourced; 40% can be imported
  • All species information is easily accessible by patrons
  • 80% of the species is WWF-SASSI green-listed/

Aquaculture Stewardship Council (ASC) certified

(max 20% on the WWF-SASSI orange list or not assessed by WWF-SASSI)

  • WWF-SASSI orange-listed species
  • Only WWF-SASSI green-listed species on the menu
  • If species is locally farmed, know the farm name and region, and what type of farming method is used

Add any other information on sustainable practices relating to farmed species here:

Responsible farming:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

  • Alternatives to palm oil used
  • Own garden

Specify % of menu from own garden, and add any other information regarding

responsible farming practices here:

Fresh produce:

For each of the following, select only the points that most apply to your restaurant.

 

Only select a point if the criterion has been met continuously for six months or more.

  • 80% or more of menu sourced within 150km of restaurant
  • 50% or more of menu sourced within 150km of restaurant
  • Less than 50% of menu sourced within 150km of restaurant
  • 80% or more of menu sourced from small producers
  • 50% or more of menu sourced from small producers
  • Less than 50% of menu sourced from small producers

Add and other information on sustainable practices relating to fresh produce here:

Community impact:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

Responsible marketing:

  • Ethical claims are known to be true and are updated when changes occur
  • Educate local community and customers, and promote ethical awareness
  • FOH and managerial staff are knowledgeable on sustainable practices and pass that information on to customers
  • Valid certifications, collaborations and associations Explain how you educate local community and customers, and promote ethical awareness:

Labour conditions:

Payment:

  • Payments are documented with a pay slip for all staff
  • Waiters – tips only
  • Waiters – minimum wage and tips
  • Other staff – minimum wage
  • Benefits e.g. pension
  • Waiters – more than minimum wage
  • Pooled tips for non-waiters
  • Other staff – more than minimum wage
  • Promote further development by providing training
  • Transport arranged for staff

Working hours:

  • Permanent staff expected to work 45 hours per week or less
  • Permanent staff are expected to work 46 hours or more on average per week, but receive overtime pay or are given leave in lieu of overtime
  • Permanent staff are expected to work 46 hours or more on average per week with no overtime pay or leave in lieu of overtime

Employment contracts:

  • Enter into legally binding, written contract of employment

with all permanent workers, signed and understood by

worker and employer, that includes job description, pay rate,

hours, overtime regulation, social benefits, annual paid leave,

maternity leave protection of worker from loss of pay in case

of illness, disability or accident, and notice period for termination

  • Temporary workers employed for a period of three months or

more have legally binding written contract of employment with

job description, signed by employee and employer

  • Meal and work breaks are granted

Occupational health and safety:

  • Adherence to OHS act
  • Adequate emergency first-aid facilities, equipment and trained

first-aid staff to meet any foreseeable emergency situations

Add any other information on sustainable practices relating to labour relations here:

Value for money:

Community:

  • Give back to the community
  • Provide training for unskilled staff
  • Purchase from co-ops

Tell us how you give back to the community and explain any upskilling initiatives:

Environmental impact:

For each of the following, select only the points that most apply to your restaurant.

Only select a point if the criterion has been met continuously for six months or more.

Waste and food management:

  • Use whole animal as far as possible
  • Reuse food as far as possible
  • Portion sizes small enough to avoid waste
  • Biodegradable doggy bags
  • Composting
  • Passing on food
  • No existing policy on responsible waste management

Explain your waste and food management behaviours:

Energy efficiency:

  • Natural ventilation
  • Certified energy-management program in place
  • Energy-efficient kitchen equipment
  • Occupancy sensors used as far as possible
  • Use energy efficient lighting including CFLs and LEDs

Explain your energy-saving behaviours:

Water saving:

  • Serve tap and bottled water
  • Serve bottled water only
  • Serve filtered tap water only
  • Use motion-sensor taps and low-flow water taps
  • Greywater system in place
  • Harvest and use rainwater wherever possible

Explain your water-saving behaviours:

Recycling:

  • Paper
  • Metal
  • Glass
  • Packaging returns

 

Visit www.eatout.co.za.

 

2 Comments

  1. Angela Valente says:

    I will be ☀️☀️☀️

Thank you so much for commenting. That makes you a #JoziStyler!

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