Local Food Economy

Bristol Good Food 2030 Hospitality Guide launch 

By Ramona Andrews

On Monday 21 October, a vibrant gathering of Bristol’s hospitality businesses took place at No. 1 Harbourside to celebrate the launch of the Bristol Good Food 2030 Hospitality Guide.

This new online guide is designed to support local food businesses in their journey towards more sustainable practices, offering practical advice, inspiration and resources. Discover how you can take steps towards sustainability by exploring the Hospitality Guide

Sustainability: A win-win for business & the planet 

At the event, attendees explored how adopting sustainable practices not only benefits the environment but also enhances customer appeal, boosts staff retention, and fosters innovation and creativity in the kitchen.

The Hospitality Guide, tailored for all stages of sustainability, helps businesses reduce their environmental footprint while staying competitive. One important thing to note came out of the open floor questions at the end: an attendee made a crucial point about the way we use the word ‘sustainable’ and how important it is to be clear in our language to avoid green-washing and ambiguity and promote inclusion

Insightful speakers & case studies 

The event opened with Tom Swithinbank from Bristol BID, who shared inspiring stories about local sustainability initiatives. From the BID’s collaborations with the Bristol Climate & Nature Partnership to the Dr Bike and Bring Your Own Lunchbox schemes, Tom emphasised the growing role of Bristol’s hospitality sector in driving positive environmental change. He also highlighted how the BID helps businesses connect with cargo bike couriers for greener deliveries. 

Next, Maria Berryman from YTKO spoke about YTKO’s Grow Your Own programme, which offers tailored support for food businesses in the areas of finance, marketing, operations, sustainability, and achieving net zero.

Through partnerships with Future Leap, YTKO provides step-by-step guidance to help businesses meet their sustainability goals. Grants and coaching are available for those expanding and creating jobs in the Bristol region. Read more about YTKO’s work in a recent Bristol Good Food blog

Real-life success stories 

Attendees were treated to inspiring case studies from four local businesses/organisations. 

Tess Lidstone of Box-E reflected on the restaurant’s eight-year journey, emphasising that even small restaurants can make a big impact. She shared practical waste reduction strategies, such as partnering with local drink companies Psychopomp and The Aperitivo! Co to refill large containers rather than using bottles. Tess ended her talk with an empowering quote from philosopher Howard Zinn, encouraging action even in the face of uncertainty:  

“I am totally confident not that the world will get better, but that we should not give up the game before all the cards have been played. The metaphor is deliberate; life is a gamble. Not to play is to foreclose any chance of winning. To play, to act, is to create at least a possibility of changing the world.” 

Read Box-E’s full case study on waste reduction.  

Kate Ploughman from Kate’s Kitchen spoke about her 18-year-old catering business’s commitment to local sourcing and seasonal menus. In July, Kate’s Kitchen earned the Gold Food for Life Served Here certification. Kate’s sourcing decisions are also a response to customer demand – a recent survey 94% of their customers said that local sourcing influenced their decision to choose Kate’s Kitchen. Find out more about sustainable sourcing and read Kate’s Kitchen’s case study in the guide.  

Anna Blightman from The Assemblies (which includes The Canteen, No.1 Harbourside, and Old Market Assembly) focused on the importance of looking after staff. She highlighted initiatives such as limiting the working week to 40 hours – it is not uncommon to have 80-hour weeks in this industry – and offering wellness sessions for staff, which have led to promotions and long-term retention, a rarity in the hospitality sector. Explore more about The Assemblies’ people-focused approach in the guide.   

Alex Sim from the University of Bristol shared how their dining operations are reducing their carbon footprint by carbon-mapping menus and running the innovative ‘Project Sneak’ campaign. This initiative nudges students toward lower-carbon meal choices by positioning popular vegetarian dishes next to less popular meat options. The project has inspired similar efforts in NHS settings across the UK. Find out more about the University’s low-carbon learnings in the guide.  

Key takeaways on food waste & marketing 

Later, Sarah Hargreaves from Resource Futures offered valuable insights into upcoming Mandatory Food Waste Separation requirements for businesses with more than 10 employees, set to take effect in April 2025. She provided practical advice for integrating these changes and shared tips on keeping staff engaged through bite-sized training sessions. Visit the Guardians of Grub website for resources.  

Closing the event, Tom Richardson from The Community Farm spoke about rethinking sustainability from a marketing perspective.

Rather than focusing solely on reducing waste, Tom urged businesses to highlight the joy and passion behind good food, encouraging them to communicate their love for food to both staff and customers. His three key points: 

1. Share your passion for food. 

2. Get your staff involved – take them to meet suppliers and taste the food. 

3. Spread that enthusiasm to your customers and suppliers. 

A future of collaboration & growth 

The Bristol Good Food 2030 Hospitality Guide launch showcased the potential for local food businesses to lead the way in sustainability. As the sector continues to evolve, businesses have the opportunity to create positive environmental impacts while fostering innovation and community engagement. 

To stay updated on future events, job opportunities and news, don’t forget to sign up for our monthly newsletter at bristolgoodfood.org/newsletter. 

The Hospitality Guide is generously supported by City Centre BID and BrisBes. 

Join the conversation

So, what change do you want to see happen that will transform food in Bristol by 2030? Do you already have an idea for how Bristol can make this happen? Join the conversation now.

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