Ten thousand tiffins win Food Made Good award

Thali’s tiffin tin revolution has helped the Bristol-based Indian street food restaurant triumph in the Reduce Reuse Recycle award at the Food Made Good Awards, 2017, the Sustainable Restaurant Association’s (SRA) annual, industry leading accolades.

The award was one of 17 presented by SRA President Raymond Blanc and Vice President Prue Leith, at a special ceremony at the Royal Horticultural Society’s Lindley Hall in London. Borough Market food stall Gourmet Goat, popular London breakfast hangout The Breakfast Club, and Richmond’s finest Petersham Nurseries, were among the other winners.

Thali, which recently opened its sixth site, in Oxford, has been battling waste since serving its first curry at Glastonbury Festival in 1999. There are now 10,000 proud tiffin tin owners using the reusable box over and over again, instead of disposable packaging. Customers that don’t want to buy the tiffin get to take home their food in biodegradable alternatives.

Thali fought off stiff competition from Copenhagen’s Relæ and the UK’s largest café chain Costa, who were both runners-up in the category.

The Food Made Good Awards reward restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable

Ten of the categories define what a ‘good’ restaurant or foodservice business should do. Among the winners in these categories, Pizza Hut Restaurants won the Treat Staff Fairly award for putting its employees first, launching the first, degree level apprenticeship scheme and a company-wide emotional training programme.

The Breakfast Club’s move to match customers growing appetite for avocadoes with a sourcing policy that ensures a fair deal for the farmers in Latin America won it the Support Global Farmers award. Designing a menu centred on two ingredients that would otherwise be wasted, kid goat and rose veal, helped Borough Market stall Gourmet Goat to win the Waste No Food award. And Jamie’s Italian new kids’ menu that includes at least two portions of veg on every plate was the winning formula for the Feed People Well award.

The award for Reducing Reusing Recycling, sponsored by Paper Round, is designed to recognise businesses that have implemented the most effective initiative for keeping as much as possible out of landfill. When the SRA campaigned on this issue during September 2017, it highlighted pioneering efforts of a range of operators, ditching straws, introducing reusable cups and finding new ways to serve everyday products.

Raymond Blanc, who also curated the lunch at the awards ceremony, featuring dishes prepared by Steve Titman, Executive Chef of Summer Lodge and Nick McGeown from Lussmanns Fish and Grill, as well as Belmond Le Manoir aux Quat’Saisons, said: “The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers.

“The 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 winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”

Raymond Blanc presents Reduce, Reuse, Recycle award to team Thali.