Ways to be Well

🌍 #LondonClimateActionWeek - bringing people together in action At Restaurant Associates UK, our sustainability and social value strategy is guided by our People and Planet framework. We recognise that creating lasting impact requires collective action across four interconnected priorities: Climate, Waste, Nature, and Health. 🥗 We are intentionally shaping our dining experiences to make healthy, sustainable choices easier for our guests. Through our Ways to Be Well programme, supported by our Nutritionist, Daisy Henderson, we host engaging Lunch & Learn pop-up sessions that help people make informed choices about their wellbeing. 🍜 Alongside this, our partnership with Clare Gray MSc, RD has helped us develop a range of nutritious recipes that prioritise fibre and protein through whole-food ingredients. 🏃➡️ Combined with the recent launch of our Performance Nutrition offering, we are making it easier than ever for guests to enjoy food that supports both dietary and planetary health. #PeopleAndPlanet #Sustainability #HealthAndWellbeing #ClimateAction #SocialValue #Nutrition #SustainableFood #LondonClimateActionWeek

Working in sustainability sometimes feels like swimming against the current. We're trying to transform a food system that's working against its own best interest, to one that's sustainable by default. At its most basic that starts with a mindset shift - learning to see all your choices through the lens of sustainability. I loved Danielle Gilis' workshop on food waste last week for many reasons, but not least because she is a living, breathing example of that mindset shift when it comes to food waste. After years of practice, she and her team are working to design out waste at every stage of the process: getting creative with peels, trim and reworks, sharpening up knife skills, walking the counters, and communication across the team all play a part. My two main takeouts: 🤤 Flavour:  "It's just about making things look good and taste good". Simple! 👩🍳 Culture: As Head Chef, Danielle makes sure every member of the team knows what to do to bring down waste, and the team are encouraged to experiment and innovate. She also credits her Commis Chef Lou for helping her see peels and trims differently, lighting up the kitchen with recipes like fruit peel tea used by her family in Venezuela. I love this example because it shows that culture change can start from the bottom up, as well as top down! A huge thank you to Danielle for hosting this Climate Club workshop in her last weeks at RA (hero!). You will be very much missed, but your tips will live on. Adam Thomason Gavin Gooddy Danielle Gilis Lizzie Barnett Mark Wright