Last Monday, on the 27th Jan 2020, we held our second Bread and Butter Collective event at Greens for Good. The theme of the evening was sustainability and we were lucky enough to be joined by a group of leading thinkers on the topic.
Paul Myers and his team at Greens for Good have been on a journey to develop a sustainable and environmentally-friendly system for growing leafy greens in the community. They are passionate about taking science fresh from the lab and implementing it into urban vegetable farms, right in the centre of communities which will provide cost-effective, healthy, low-carbon greens.
Paul is looking to connect with food and drink operators who share the same values as him and his team and want to procure their greens more ethically. The urban farm can be used to produce year-round greens which don’t rely on season benefits or suffer from poor economic conditions such as trade tariffs or currency rates. This means that both the production rate of the greens and the prices charged are much more stable than any current alternative.
Pauls goal is for the independent venue community to effectively provide his urban with a mandate to grow a certain type of greens, at certain times of the year in certain quantities, which his team will then fulfil.
If you would like to speak with Paul to learn more about his work let us know and we’ll make the introduction on your behalf.
Our second speaker at the event was Richard Dickson from the Carbon Free Dining initiative. We were delighted to welcome Richard to the event after hearing about his work through our friends over at Tusk and Maray, who are both signed up to the initiative.
Carbon free dining is a scheme which enables restaurant diners to offset the carbon used to prepare their meal by planting a fruit tree in the developing world. This is done via a 99p charge added on to each bill the restaurant produces.
Carbon free dining provides legal assurances for all of the trees planted and ongoing support for the venues in their quest to promote and implement the initiative which includes an online dashboard, website widgets and marketing help.
Best of all the whole system is completely free to the venue. The 99p paid on each bill not only plants a fruit tree but also fuels all of the associated costs.
This year carbon free dining are projected to plant over one million trees – could your venue help with this?
Andrea Edwards of Tusk, who was the very first carbon free restaurant in Liverpool had this to say:
“We now have it in four businesses in Liverpool, we’ve so far planted 3730 trees. The staff love it and we’ve never had a customer ask us to take it off the bill.
We have trees in all of our stores and for every ten real trees we plant, we add a small leaf to our in-store tree as a visual aid. We love it!”
If you would like to know more about how you can get involved with this initiative, get in touch with us for a chat.
Looking forward, we’ll be hosting our next event at the end of March. The theme will focus on staffing and recruitment. The independent community has told us that this is the biggest challenge area to them, so this event is much needed. We’ll be sharing more information on the event through February and into March.
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Written by Liam Jones (Founder)
We build bespoke business diaries for independent venues so they can more easily manage their day-to-day operations, health and safety, food safety and fire safety in one place.
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