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Regenerate•3 min read
Potato Head is now the first hospitality company on the island to be certified by The Sustainable Restaurant Association (The SRA) with an amazing 3-star rating in our first go. We were giving ourselves a pat… until The SRA’s thorough assessment revealed just how much work lies before us. It made us realise the growing importance of a collective effort, so we started planning for the upcoming year.
To achieve the Food Made Good Standard, businesses must score at least 50% on the evaluation by submitting answers and evidence on the digital platform. Each submission undergoes thorough evaluation, evidence-checking, and review by The SRA’s experts. Ratings are awarded as follows: 50-59% earns one star, 60-69% earns two stars, and 70% or higher earns three stars.
We would like to share our results and analysis of them. We got a total score of 74% divided in 3 sections:
Environment (81%): Our team is doing a good job here. We've conducted a thorough carbon footprint analysis, set ambitious reduction targets, closely monitored our energy use, and worked to reduce food waste and single-use plastics.
Society (75%): We’ve invested in staff training, promoted diverse hiring, offered youth internships, and actively participated in community initiatives like beach cleanups and fundraising events.
Sourcing (68%): We champion vegan options, use overlooked plant parts, and support local farms and fisheries, all while selecting high-risk ingredients and serving only responsibly sourced seafood.
So what’s our homework for this year?
We're kicking off by forming a collective of farmers to improve our produce and promote organic methods across more farms in Bali. Today marks the first day on the job for our full-time Farm Manager, Ricky – best of luck.
Once again, we're reaching out to our community. We're dedicated to enhancing the transparency and certification of our food sourcing, and while we've made progress, there's still more work to be done. This year, we've welcomed two new chefs: one as Head of Culinary Innovation and the other is Director of Culinary Sustainability. Their mission? To ensure our sourcing practices are as transparent and sustainable as possible.
Together they will ensure we maintain a sustainable approach centred around relationships with the best quality products and producers. By sourcing and utilising native Balinese ingredients, we aim to celebrate Bali's rich diversity of produce and support environmental conservation efforts.
We want to commend The Sustainable Restaurant Association (The SRA) for providing us with valuable insights to set clear priorities for next year. And of course, we are proud to be part of that global community you have built of food enthusiasts who value not only taste but also the origins of their food.
Since 2010, The SRA has set a high standard for sustainable food and drink businesses globally. Their certification process connects restaurants around the world to create a more socially and environmentally conscious hospitality industry.
Published on 22/10/2024 by Potato Head