Trout Point Lodge is pleased to announce it has been declared a “champion of sustainability” and received 2 stars from the London, England-based Sustainable Restaurant Association (SRA), in the very first instance of the SRA’s rating scheme implementation in North America. The global launch of the Rating complements the granting of the inaugural Sustainable Restaurant Award at The World’s 50 Best Restaurants 2013 ceremony on April 29. Organized by Restaurant magazine and sponsored by San Pellegrino, The World’s 50 Best Restaurants list is an annual snapshot of the opinions and experiences of over 900 international restaurant industry experts.
The SRA announced the new global reach of its rating in conjunction with the unveiling of the 50 Best list, which receives worldwide press attention. According to the Association, restaurants across Asia, Africa, Europe and North America are lining up to take the Rating, with the aim of earning the coveted stars – called ‘the Michelin Stars of sustainability’ by The Sunday Times in the UK.
The Lodge, located within the UNESCO-recognized Southwest Nova Scotia Biosphere Reserve, has long received acclaim for its kitchen while also endeavouring to excel in eco-friendly and sustainable practices, earning 5 Green Keys and the Parks Canada Sustainable Tourism Award several years ago. “After reading about the worldwide launch of the Sustainable Restaurant Association program at the 50 Best Restaurant Awards, we contacted the Association in London to undergo an assessment,” said the Lodge’s co-owner Charles Leary. The Lodge has also offered cooking classes emphasizing sustainable seafood and local ingredients for over a decade. Scientific American termed Trout Point a “serious venue for culinary ecotourism” in 2009.
Mark Linehan, Managing Director of the SRA, said: “For an increasing number of consumers a critical part of a good dining experience is knowing the restaurant is taking care to source its ingredients responsibly, treat its staff well and manage its resources efficiently. That’s why we introduced this rating system in the UK and are now offering it to restaurants worldwide – to provide diners with a directory of restaurants that share the same values. Congratulations to Trout Point for blazing a trail in Canada.”
The SRA assessment, covering Sourcing, Environment and Society, is open to restaurants, hotels, pubs and cafes or anywhere else serving food and the initial online assessment is free to take. The Sustainability Rating process involves thorough and independent assessment across 14 key areas of sustainable practices and management. Those establishments that excel gain One Star (good), Two Star (excellent), or Three Star (exceptional) status. A Sustainability Champion badge is the hallmark of a restaurant going the extra mile to achieve sustainability, according to the Association.The assessment process was completed yesterday.
“The criterion are strict and engage us in reviewing and thinking about all aspects of our operation,” said Leary. “Earning 2 stars at the outset is a testament to sustainable practices we’ve already engaged in, while the assessment also pointed out areas for improvement to be truly exceptional on a world stage.” Consumers increasingly pay attention to green practices and sustainability in choosing hotels & restaurants, at all levels of style and cuisine.
Renowned chef Raymond Blanc OBE is President of the non-profit Association. The Chef Patron of two Michelin-starred Le Manoir aux Quat’Saisons and founder of Brasserie Blanc restaurants has always been a campaigner for sustainability and food ethics. “He is the perfect chef to continue our mission to help restaurants to be more sustainable and give diners the chance to choose restaurants that match their ethical and environmental standards,” said the Association of his appointment last year.
“We greatly appreciate the great company we’re in,” stated Leary. In the 2013 World’s 50 Best Restaurants, the award for the most Sustainable Restaurant went to Narisawa of Tokyo, Japan, the result of an SRA assessment.
Trout Point Lodge achieved 5 stars from Canada Select last year, and belongs to the stringent quality accommodation groups Small Luxury Hotels of the World and Select Registry: Distinguished Inns of North America.
About the SRA
The Sustainable Restaurant Association (SRA) is a not-for-profit membership organisation providing restaurants with expert sustainability advice through a team of specialist account managers. The SRA helps member restaurants source food more sustainably, manage resources more efficiently and work more closely with their community. Members enjoy the economic benefits of greater sustainability and the SRA promotes their activities to consumers.
The SRA Rating System involves Restaurants completing a rigorous survey, providing answers and evidence to questions across 14 areas of sustainability. The SRA then assesses the results and rates the restaurants accordingly.
Three-Star Sustainability Champions – These restaurants have demonstrated exceptional all round sustainability, scoring consistently well across every category totalling at least 70%.
Two-Star Sustainability Champions – These restaurants have demonstrated excellent all round sustainability, scoring at least 60%.
One-Star Sustainability Champions – These restaurants have demonstrated good all round sustainability, scoring at least 50%.
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