Reducing the impact restaurants, caterers and cafes have on the environment can not only save money, but also have a dramatic overall impact on business.
Consumers are also looking for ways they can help the environment through their choices and behaviour. Making simple changes to the way businesses’ and their staff think and operate, can:
- Create a point of difference from competitors;
- Receive great publicity;
- Cut costs;
- Improve staff productivity and morale;
- Increase customer loyalty and attract new customers;
- Stay ahead of government legislation; and
- Contribute to a better and healthier world.
R&CA will utilise the expertise of Business Group Australia (BGA) in the project, a group with extensive experience in the hospitality industry. The project is also proudly supported by South Bank Corporation who are very keen to provide any assistance to R&CA and BGA in undertaking the Project and maximising the outcomes and learnings for the benefit of the entire South Bank area.
ecoBiz Network presents, "Serving up sustainability: simple ways to cut costs in the food business."
Date: Wednesday, 26 September 2012
Time: 7.30 am – 11.00 am (registration opens at 7.00 am)
Location: The Pavilion, Allan Border Field, 1 Bogan St, Breakfast Creek
This forum focuses on the food service industry. It looks at seasonal food, supply chains and new technologies, as well as free and cheap ways to reduce money spent on energy, water and waste bills. Find out how to generate loyal customers, attract reliable staff and dish-up delicious, low-impact food.
ecoBiz event details and registration flyer (208.77 Kb)
Green Table Update July 2012
Green Table Australia is an industry accreditation program operated by R&CA where businesses must meet minimum requirements relative to water and energy conservation, waste management and purchasing/stock control. To become recognised as a Green Table Certified Business, restaurants, cafes and caterers must to commit to strategies to avoid, reduce, reuse and recycle, in a range of areas across the business. Random industry assessors will evaluate the business to check compliance. The program will be further developed under the project with trailing of additional support materials and other innovative practices.
We are seeking 20 restaurants located in the South Bank area to be involved in an eco-efficiency trial in the industry by undertaking an assessment of energy (fuel & general electricity), waste and material inputs and costs with the assistance of an experienced Consultant from BGA. Industry relevant and modified tools will be used. Realistic strategies to reduce these costs would be developed with each business with a further assessment of inputs and costs around nine months later. The outcomes and tools developed from this trial will be used in other locations around Queensland.
As an active R&CA Member, your business has been identified as a company which may be interested in participating in an Eco-Biz trial under the project. As a participant your businesses expenses around energy (fuels & general electricity), waste and material inputs will be analysed to identify opportunities for cost reductions and process efficiencies that improve your bottom line in a tough economic environment.
We are also writing to other businesses in the area seeking their interest in being involvement in the Project or interested in learning of the progress of the project.
As only around 20 businesses will be invited to participate in the trial industry cluster, as a valued R&CA member we ask that you confirm your place at your earliest convenience.
What do we need from you if you choose to participate?
- Be open to taking advantage of identified cost reductions:
- Be willing to modify and/or trial processes for efficiencies;
- Provide 12 months of bills relating to fuel, electricity, material inputs and waste management (confidentially);
- Work with and share your technical knowledge with our project consultant (confidentially);
- Allow the project consultant to visit (during late April/ May 2012) spending approximately 2 hours at your business to understand your processes and take information off your bills for further confidential analysis. The consultants are experienced with the industry and will not get in the way or be present during serving times;
- Work with project consultants over a 9 month period so that we can set benchmarks, test & trial new processes and products, re-test our performance against original benchmarks; and
- Assist us in further developing Green Table and the establishment of a accredited course with a recognised training provider.
If you would like to be a part of the R&C Sustainability Project or if you have any further questions, please give our team a call on 1300 722 878.
Trial Group Learnings
Case Study_Brisbane Convention and Exhibition Centre (221.71 Kb)
Case Study_Spirit House (230.79 Kb)
Sustainability Commitment Statement
The Restaurant and Catering Association (R&CA) has entered in to an arrangement with the Queensland Department of Environment and Heritage Protection support program for Business Associations. Our objective is to develop an appropriate Sustainability Program to improve the sustainability practices of restaurant, catering and cafe businesses with visionary overarching objectives covering the issues on the sustainability agenda that are significant to this country.
R&CA is committed to the practice and demonstration of environmental sustainability within the restaurant and catering industry. We embrace our responsibility to the environment and recognise the unique contribution restaurant, catering and cafe businesses can make to a sustainable future for all Queenslanders.
By their very nature, restaurant and catering businesses are significant users of energy, water and raw materials. Cooking equipment, refrigeration, product delivery, air-conditioning, heating and lighting all use significant amounts of fuel and power. Water is essential for drinking, cleaning, food preparation and washing. Considerable waste is created during every meal service from excess food, packaging, broken items, left-overs and waste from preparation. The Sustainability Program will aim to advance tangible sustainability outcomes through self-initiated strategies under the guidance of R&CA to ensure restaurant and catering businesses are able to meet minimum requirements relative to water and energy conservation, waste management and recycling.
Through the sustainability program R&CA will:
- Develop a Sustainability Charter that will set the objectives to improve the sector’s environmental performance and provide a sustainability roadmap. The objectives of the Charter will be used primarily by the industry to advance tangible sustainability outcomes. The Charter will guide R&CA’s decision making over the coming years;
- Assist restaurant, catering and cafe businesses to understand and implement sustainable practices throughout the industry by raising awareness through education, using diagnostic tools and exploring the benefits to customers and stakeholders whilst working to achieve a balance between responsible environmental sustainability and economic success; and
- Communicate the successes of the program through various workshops, R&CA’s website, intranet and print media, and recognise Queensland members for their environmental achievements.
R&CA is committed to continuous improvement and the Sustainability Program will form part of our annual strategic and operational plan review.
RCA Sustainability Project
RCA Sustainability Project Final Charter
Fancee Fruit & Deli named Australia's Best Mango Retailer
Fancee Fruit & Deli is basking in the warm glow of success, having fended off hot competition from other independent green grocers across the country to take out the title of Australia’s Best Mango Retailer along with the cash prize of $10,000.
As part of the 2011-12 season, the Australian Mango Industry challenged independent green grocers to create the most impressive mango display using point of sale materials supplied by the industry.
Proud owner of Fancee Fruit & Deli, David Vedelago, said his team is highly creative and has a passion for visual merchandising, so they were thrilled to see their hard work rewarded.
“I organised large posters and a bright orange floor sticker to draw attention to the display,” Mr Vedelago said.
“At one stage, I designed some colourful banners that hung from the ceiling to help customers differentiate between the many varieties and the best ways to enjoy mangoes,” he said.
Mr Vedelago has already decided that the prize money will go to developing the front of the store.
“As an independent green grocer, we must continue to be innovative and provide a better service than the larger supermarket chains. So, we’re already discussing possible ideas with shop fitters about updating the front of our shop to make the displays look even better – hopefully just in time for next year’s competition!”
Trevor Dunmall, Industry Development Manager at the Australian Mango Industry Association (AMIA), said Fancee Fruit and Deli undoubtedly deserved to win the title of Australia’s Best Mango Retailer.
“Recent consumer research revealed that six in ten (60%) buy mangoes on impulse, so we wanted retailers to support the industry and really deliver that wow factor for their customers,” Mr Dunmall said.
“We were impressed with the high quality of displays that were entered by all stores but Fancee Fruit & Deli went above and beyond, creating their own signage to entice their customers to purchase the popular summer fruit,” he said.
To enter the competition, retailers had to upload an image of their most creative display onto the Aussie mangoes website (http://mangoes.net.au) and could update their display every week to increase their chances of winning.
This merchandising competition is in its first year and attracted a significant number of entries from independent green grocers across the country.
“Given the success we’ve had this year, we aim to continue running this competition every season,” Mr Dunmall said.
For more information please contact Cassandra Robinson from Crossman Communication on 02 9361 6099 or send her an email.
Work Health & Safety Queensland have issued a safety alert for members that may be using meat processing machines in the workplace. Work Health & Safety Queensland have identified that there are a number of imported meat slicing machines that can expose operators to a serious risk of injury. They are often found in takeaway outlets and restaurants, although butchers and caterers may also use similar types of meat processing machines.
The Safety Alert illustrates a typical machine and provides guidance for performing risk assessments and ensuring guarding to reduce accidents and injuries.
To download the Safety Alert click below:
For more information about this Safety Alert contact Worksafe on 1300 369 915.
Important Information for those Participating in the Eat Safe Program
The Brisbane City Council have sent the below information to restaurants and cafes participating in the Eat Safe Program.
The Council have recently made the Eat Safe logos available electronically to all eligible participating food businesses to use as a marketing tool. The Council advised all Eat Safe Brisbane participants via mail and directed them to the website (http://www.lgtoolbox.qld.gov.au/BrisbaneCC/EH/Pages/TermsandConditions.aspx) so participants can download the logos and use on flyers, menus and their website. There are certain conditions that apply to this use and these are outlined at the above website.
The Council will be monitoring any misuse of the logos and action will be taken if not used correctly according to the conditions.
Secondly, the Council has begun to notify the 4 and 5 Star businesses of the self audit requirements. 4 and 5 Star premises that are due for the self audit (12 months from the last on-site audit) will be sent a letter and form to be filled in and return to the Council.
Businesses must complete the following steps to complete a self audit:
- Download and print the Eat Safe Brisbane Food Industry Checklist
- Complete an audit of the food business using the industry checklist.
- All completed industry checklists must be kept at the food business at all times, as they may be required to be produced for review by an Environmental Health Officer during unannounced spot checks.
Once the self audit is completed, complete the Eat Safe Brisbane Self Audit Guideline, including the results, and return to Council.