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TGI Friday's receives sustainability star

07 | 08 | 13

TGI Friday's has been awarded a one star rating from the Sustainable Restaurant Association (SRA).

This is the first sustainability accreditation the restaurant chain has received and highlights its commitment to making the business more energy efficient. 

It was given the star following a number of efforts to improve sustainable practices, such as recycling 99 per cent of waste when possible, using electricity that is generated by green sources and introducing anaerobic digestion of food waste.

Mark Linehan, SRA managing director, commented: "TGI Friday’s one star rating sets them apart from the vast majority of UK restaurants and reflects its considerable achievements across the business. 

"Consumers tell us they want the restaurants they eat in to match their values, whatever their price point. So we applaud Friday’s for doing this."

TGI head of supply chain Alyson Scott said the chain is pleased to have been recognised by the SRA and looks forward to developing a stronger relationship with them.

She commented: "The SRA gives a fantastic framework for developing and undertaking achievable sustainability steps."

The SRA is a not-for-profit organisation that aims to encourage the restaurant industry to become more sustainable. Renowned chef Raymond Blanc serves as the association's president.

It provides ratings ranging from one to three stars based on how well a restaurant meets 14 set criteria. By recognising venues with stars it aims to help consumers choose outlets that meet their own sustainability priorities.

One way in which restaurants can improve in this area is by installing new and more efficient catering and kitchen equipment

A June report by the Carbon Trust claimed catering businesses could save millions of pounds by adopting measures such as this. It found restaurants currently spend around £700 million on energy annually and produce 3.9 million tonnes of carbon.

However, should they become more efficient, it said savings of 30 per cent (£250 million) could be made, meaning each meal a company serves costs them three pence less.ADNFCR-16001031-ID-801621998-ADNFCR

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