So it’s official. From September all dining establishments are ‘on plan’ to encourage the public to change their eating habits by declaring health information including calories per dish, ingredients and perhaps even fat content. All this will be appetisingly displayed on the menu, right next to your seared scallops (good) or your foie gras and sour cherry terrine (Hello? What were you thinking?). Of course, it’s not legislation (yet) but the government and the NHS would like to achieve the changes without such action and apparently 85% of us are in agreement, according to the Food Standards Authority, in that restaurants should make clear what’s in their food. Read full post
Posts Tagged ‘information’
What with it being the time of year for resolutions we thought it might be a good idea to nudge – or rather forcibly elbow – the restaurant trade into sorting out the mess that is tipping for 2011. You all felt strongly about the issue when we last addressed it The Tipping Point.. So have a look at this direct quote from the Department of BiS Voluntary Code from October 2009: “Our aim is to empower customers through clear information on what happens to the service charge, tip or gratuity they leave. The customer should know what is happening with his/her money and be able to make a judgement on its fairness.” Read full post
There’s no reason why restaurants should not be subject to the same concerns for animal welfare and the environment as the rest of us. Step forward The Sustainable Restaurant Association. Launched earlier this year by leading restaurateurs including Henry Dimbleby and Mark Sainsbury, the not-for-profit organisation aims to provide a directory of accredited restaurant members who have signed up to their initial three pledges to commit to a more environmentally- and society-friendly movement.
The pledges themselves are reason personified: Sourcing covers ethical animal welfare; sustainable fish stocks; local, seasonal vegetables and so on; Environment includes commitments to recycling, waste management, energy and water efficiency; and Society laudably asks the restaurant to take care of its customers and staff by introducing accessible menus for vegans, vegetarians and those with food allergies, ensuring proper staff training and tips and looking for ways to work closely with the local community such as apprenticeships, etc.