EBVC Offer Sourcing Advice to Leading Restaurant Chains
By Natalie Smith, EBVC Agricultural Development Manager
EBVC were asked to share some of our expertise in supply chain management at the "Sustainable Restaurants Association Groups and Chains Networking Dinner" in London last month.
The Sustainable Restaurant Association (SRA) is made up of 52 founding members from across the food service sector, which are all striving to create a sustainable sourcing policy for their produce.
The networking dinner at Hawksmoor Guildhall restaurant, was a first for the SRA and was attended by 14 of the country's leading high street names, including Costa Coffee, Nando's and Pizza Hut.
EBVC have been working with SRA for about a year to help their members achieve the highest standards possible by providing advice and guidance in our areas of expertise - animal health, welfare and sourcing. SRA members are rated on their level of sustainability from one to three stars, based on an SRA audit which covers 14 key areas across the 3 pillars of sustainability – sourcing, society and environment.
Horsegate was a massive wake up call for the food service sector. It made them much more aware they were at risk from a "Daily Mail" moment. They also have bigger challenges than retailers as their supply chains can be more complex and they don't always source direct from the abattoir/processor. The food service industry is also extremely price sensitive, which makes it hard to implement standards that add cost, such as sourcing farm assured products.
The attendees at the dinner were all very engaged with the principles of sustainable sourcing so it was very much preaching to the converted. However, there are ways other companies can improve sustainability, without adding huge cost over short timescales. By better understanding their supply chain, working more collaboratively with suppliers, stream lining, cutting out the middle man and taking small steps to achieve big goals, big aspirations can be realised. For example, companies could lay out a long term strategy and work collaboratively with suppliers to move from cage to cage free eggs over five years.
EBVC's supply chain work is all about offering consultancy on how businesses can better understand where they are sourcing from and how they can mitigate risk. In the long term, this is going to become ever more important as customers demand to know more about what’s on their plate.
If you would like information on how EBVC can help your business improve supply chain sustainability contact Natalie at