London Independent Contract Caterer for Business & Industry is one of three finalists vying for the Treat Staff Fairly award
LP Food at Work was today named on the shortlist for the Treat Staff Fairly award, at the Food Made Good Awards 2018, the Sustainable Restaurant Association’s (SRA) annual industry leading accolades for the most progressive purveyors of food and drink.
This award is one of 17 that will be presented at a special ceremony on 1st October at FEST Camden in London. The Food Made Good Awards recognise restaurants and foodservice businesses whose extraordinary accomplishments in the last year are helping diners use the power of their appetites wisely.
Chris Pilkington, Co Founder and Director of LP Food at Work said: “We are very proud to have been nominated for the Treating Staff Fairly award this year. We can now say that all of our employees are paid The London Living Wage as minimum – achieving this has been a real campaign of ours over the last few years since becoming a member of the SRA and I wholeheartedly encourage all Caterers across this great City of ours and the country as a whole to try to do the same. Paying the London Living Wage is clearly the right thing to do, and it makes good business sense. Many of the clients I speak to tell me they can see the improved service, increased motivation and happier staff”
The Food Made Good Awards recognise 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.
The Treat Staff Fairly award, sponsored by Freedom Brewery, is designed to recognise progressive employers who’ve led the way in attracting and retaining staff by remunerating them properly and by devising innovative ways of rewarding them beyond the paycheque.
The 2017 winner of this category was Pizza Hut Restaurants, who, after introducing emotional training for all staff, saw job applications soar to 150,000.
The Food Made Good Awards recognise restaurants and food service businesses 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 shortlist is a treasure trove of concepts proven to make a positive difference. Every operator can find at least one great idea to try in their business.
Raymond Blanc, OBE, President of the SRA, said:
“The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future. Whether it’s chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”
The Treat Staff Fairly award is one of ten categories that align with the ten key themes of the SRA’s Food Made Good sustainability framework. Operators fulfilling all ten are the very definition of a good restaurant or foodservice business. A full list of categories and the shortlisted restaurants are available below.
The first ten categories define what a ‘good’ restaurant or foodservice business should do. A full list of the categories and the shortlisted restaurants is available here.
In addition to the ten themed awards, there are a further seven categories including the People’s Favourite, the only award to be decided by the public. Readers of delicious. magazine nominated hundreds of restaurants serving food that not only tastes good, but does good too. An expert panel of judges including the magazine’s editor Karen Barnes then shortlisted three restaurants: The Black Swan at Oldstead, The Breakfast Club, Soho and Dusty Knuckle Pizza in Cardiff and the public has been voting for its favourite.
Raymond Blanc’s Sustainability Hero 2018, sponsored by Open Blue Cobia, will also be revealed at the ceremony, following in the footsteps of the likes of Jamie Oliver and Hugh Fearnley-Whittingstall.