CorpComms Magazine

The Sustainable Restaurant Association, a not-for-profit limited company, has been launched by restauranteurs and hoteliers Mark Sainsbury and Henry Dimbleby, together with Giles Gibbons, founder of consultancy Good Business.

Members must make an active commitment to being more sustainable by addressing issues and activities that fall into 14 areas of sustainability, ranging from using low energy light bulbs, installing waterless urinals, changing menus to reflect what is in season and sourcing local food.

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