The High Field in Edgbaston has been officially recognised for its actions to reduce its impact on climate change and help people to make more sustainable choices by being awarded a Three Star Food Made Good rating by the Sustainable Restaurant Association.
The pub and its owner - Peach Pubs - were given the accolade for the steps they have taken to be a better business and make a difference to people and the planet. To achieve it, they worked with the Sustainable Restaurant Association to complete a detailed assessment of the sustainability of the business looking at ten key areas, ranging from celebrating local and seasonal and sourcing fish responsibly, to treating its people fairly and eliminating food waste.
When combined to provide an overall performance across three key pillars - Sourcing, Society and Environment - Peach and the pub were given a total Food Made Good Rating of 73%, earning them a Three Star status.
This means that The High Field has been able to show that it is a good restaurant with a score of 72% on Sourcing, 74% on Society and 72% on Environment, adding up to a consistently good performance on all three key pillars.
The High Field's focus on putting local and seasonal produce on its menu was highlighted by a score of 80%, while the way it looks after the people who cook in its kitchen and run its bar and restaurant achieved 76%. Its efforts to reduce, reuse and recycle were recognised with a 76% score and the chefs' hard work on eliminating food waste was rewarded with 72%.
Finally, everything the pub does to support the community, especially during lockdown when it kept its teams busy doing voluntary work, cooking takeaways for local residents, as well as preparing and delivering free meals to frontline NHS workers, was singled out with an impressive 84%.
"It's fantastic news to be given a Three Star Food Made Good rating and doubly significant after what has been a year like no other for the hospitality industry," said Luke Morris, general manager of The High Field.
"We are hugely proud that what we have been doing to be a better business and put the planet first have been recognised in this way. It is tremendous encouragement from the Sustainable Restaurant Association and we shall be working with them over the year ahead to be even better and improve our scores in areas we need to. In the meantime, we shall be celebrating this excellent news with our team and with our guests."
Juliane Caillouette-Noble, managing director of the SRA, said: “By being the first pub business to complete the Food Made Good sustainability rating after the pandemic and additionally achieving Three Stars, Peach truly is demonstrating to its customers, staff and industry colleagues that it is 100% committed to serving up a better food future.”
