LEISURE MANAGEMENT PEOPLE "We need to
change the food and drink industry"
Jaimie Grainger-Smith, founder, Acorn House
J
amie Grainger-Smith, co- founder of Jamie Oliver’s Fifteen restaurant and founder of eco-friendly training restaurant
Acorn House and sister restaurant Waterhouse – all in London, UK – has launched the Think.Eat.Drink (T.E.D.) membership scheme. The scheme provides ‘forward- thinking solutions to all businesses working within the hospitality indus- try that want to be green, responsible and successful.’ It is aimed at hotels, restaurants, bars and food service providers. Each member is vetted, and once they have passed the vet- ting process, they become part of the T.E.D. ethical network and community, with a supply chain that will provide everything from eggs to electricity. “The idea for the Think.Eat.Drink Membership Scheme came about from the success of Acorn House Restaurant,” says Grainger-Smith.
“After I created the concept, I saw a major shift towards green thinking and a want for change. These aspira- tions proved the viability of a luxury restaurant with well-developed ethi- cal policies that could be extended to other hospitality and catering busi- nesses while helping supply chains to incorporate the same thinking and embrace the same ethos and ideology. “We want and need to change the food and drink industry, we believe
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Grainger-Smith launched Acorn House (above) with Arthur Potts Dawson in 2006
that it can become more responsible and we’re aiming to inspire operators and the public to make that change. Our experience has demonstrated that these aims can be achieved without compromising style, quality or profit.” The aim of T.E.D. is to establish
a set of 'ethical and responsibility' standards for the hospitality indus- try, including environmental policies, animal welfare, nutritional value and 'green' education. “At present there
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are few forms of certification in these areas, much less a blanket 'ethical food' standard,” says Grainger-Smith. “In light of the wasteful use of energy, processes and procurement I've seen in my work, I believe that ethical thinking and dining should not exist in a niche. It should be a movement that affects the way in which British people think a little bit more about their eating and drinking experience.” Grainger-Smith is also currently working on the Hub at Kings Cross in London, a private members' club which acts as a co-working space for social entrepreneurs.
Details:
www.thinkeatdrink.co.uk ISSUE 1 2013 © cybertrek 2013
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