Thali one of three restaurants vying for Reduce Reuse Recycle award
Thali has been named among three businesses shortlisted for the Food Made Good Awards 2017, the Sustainable Restaurant Association’s (SRA) annual industry leading accolades. The Reduce Reuse Recycle award is designed to recognise businesses that have implemented the most impactful way of keeping as much as possible out of landfill.
Jim Pizer, Founder of Thali said: “We are delighted that the tiffin scheme has been shortlisted for the SRA’s Reduce, Reuse, Recyle award. Right from the beginning (way back in 1999) we modelled our takeaway on Mumbai’s reusable tiffin lunchbox system. Today, over 10,000 tiffin owners enjoy takeout with zero waste. Just imagine how much single-use takeaway packaging has been saved!”
The Food Made Good Awards recognise restaurants whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable. The Reduce, Reuse, Recyle award is one of 17 that will be presented by SRA President Raymond Blanc and Vice President Prue Leith, at a special ceremony on 5th October.
Raymond Blanc, said: “The Food Made Good Awards truly remind us why we are so proud to work in this industry. Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the shortlisted businesses have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”
Ten awards champion ground-breaking ideas and initiatives will be presented across themes of Sourcing, Environment and Society, the remaining seven include the Raymond Blanc Sustainability Hero Award which the Chef Patron of Belmond Le Manoir aux Quat’Saisons awarded to chef and campaigner Jamie Oliver in 2016. Voting for The People’s Favourite Restaurant, the only award decided by the public, is currently taking place on the delicious magazine website.
14 September 2017