Sir David Attenborough once said the natural world brings excitement, beauty, and interest like no other. It’s what makes life valuable. At Blackfriars Priory, we’ve taken these words to heart. We’re hard at work to go green. This means using eco-friendly ways, choosing our sources carefully, and embracing green tech to cut down on emissions.
I started my journey towards a greener future back in 2007. That’s when I got involved with the Green Tourism Business Scheme. It got more serious in 2010, when I helped set up the Sustainable Restaurant Association. Since then, we’ve been working to be sustainable in all aspects, from what we eat to our impact on the planet and how we help our community. And in 2012, when we had a big win. The Sustainable Restaurant Association gave us a top-three “Three-Star Sustainability Champion” title. Now, we’re aiming for another honour, the SRA’s “Food Made Good” badge.
Being green is not just a trend for us. It’s a lifestyle. We want to do even better with sustainability. We’re spreading this goal to our team, customers, and suppliers. Sustainable food, protecting the planet, and helping others are what I’m all about. Because I’m convinced these actions are key to a better future for everyone.
Key Takeaways
- Blackfriars Priory has been a member of the Green Tourism Business Scheme since 2007.
- The restaurant became a founding member of the Sustainable Restaurant Association in 2010.
- Blackfriars achieved the SRA’s Three-Star Sustainability Champion Status in 2012.
- The restaurant aims to source at least 50% of its summer herb requirements locally.
- Blackfriars has ongoing relationships with local suppliers, such as Doddington Dairy and Northumberland Cheese.
Our Comprehensive Approach to Sustainable Practices
At Blackfriars, we make every effort to be sustainable. This includes using local and seasonal food. We focus on farming that’s good for the environment and ethical sourcing. Our aim is to lessen our impact on the Earth. We want to serve our customers food that’s fresh and sourced responsibly.
Sourcing Local and Seasonal Produce
Our menus change with the seasons. We get food mainly from nearby areas like Tyne & Wear and Cumbria as well as Southern Scotland. Every summer, half of our herbs come from our own planters. We also pick our cherries and walnuts.
Our team even gathers wild food like garlic and mushrooms. We use these to make special items, like chutneys. This way, we celebrate what’s local and fresh each season.
Environmentally Positive Farming and Ethical Sourcing
Most of our beef, pork, and lamb comes from local farms. The same goes for our venison, chickens, and some game birds. We ensure our wine, beer, and more are as natural as possible. Our aim is to use mostly free-range or certified humane eggs and meat. The milk we use is organic too.
Sustainable and Ethical Seafood Choices
With fish, we look to the North Sea or Scotland. We check that our seafood comes from sustainable sources. The Marine Conservation Society backs us. Our next goal is to get certified by the MSC Chain of Custody. This shows our commitment to sustainable seafood.
How Blackfriars is Committed to Sustainability
Energy Efficiency and Renewable Sources
I pay close attention to my energy use, always looking to cut it down. I’ve changed my lights to energy-saving bulbs and LEDs. I also make sure to turn off lights, hobs, and appliances not in use.
I teach my staff about saving energy. We use electricity and gas meters to watch our energy use closely. We’re aiming to drop our use by a good amount. Plus, the Council plans to make some big changes in 2023.
Water Conservation and Waste Management
Drinking water comes from my own filter, not bottles. I work hard to waste less water and teach my team how to be smarter about it. Our aim is to shrink water use.
We try to recycle everything we can, like glass, paper, and plastic. I also sort the food waste to be composted. When buying paper, I go for recycled or FSC certified options. This is yet another way I’m focused on being eco-friendly.
