The aim of our advisory network is to ensure the Sustainable Restaurant Association benefits from the expertise of leading sustainability experts, restaurateurs and industry entrepreneurs. This means, on any given topic, we are able to ensure we remain relevant, up-to-date and in tune with latest developments.
Members of the SRA Advisory Network:
GORDON D’ SILVA
Founder and CEO, Training For Life / Co-owner Hoxton Apprentice
With over 25 years of working in senior management positions in the charitable and private sector, Gordon D’ Silva founded Training for Life in 1994. After 15 years in the driving seat, Gordon recently stepped down as CEO, handing over all operational, day-to-day responsibilities to Pat Haikin. He now focuses his efforts on developing the charity into a national and international brand. Over this period, Gordon has been the recipient of several awards and accolades for his achievements. These include being named London Social Entrepreneur of the Year in 2003 and 2006 (sponsored by Ernst Young, Coutts Bank, Stock Exchange and The Times) and the 2004 National Business Awards Entrepreneur of the Year-Highly Commended (sponsored by Orange). In 2006 he was inaugurated as Visiting Professor in Social Entrepreneurship at the University of Northampton and in the following year was awarded an Honorary Doctorate by Thames Valley University for his contribution to business. He was voted as one of the top seven social entrepreneurs in the country by the Guardian in 2008. As a committed social entrepreneur, Gordon re-invests all social enterprise profit to charity through legal mandate.
Policy Director of Sustain: The alliance for better food and farminge
Kath’s background is as a food campaigner, consultant and advisor to organisations such as the Food Commission, National Consumer Council, National Federation of Women’s Institutes, Food Climate Research Network and the London Food Board. On a voluntary basis, Kath is a trustee of a London community-run box scheme and farmers’ market (Growing Communities), and a food consultancy that supports individuals and organisations working towards more sustainable, equitable food systems (Food Matters). She is also a member of the Food Advisory Group to the London Organising Committee of the London 2012 Olympic Games. She brings this rich experience to the exciting new development of the Sustainable Restaurants Association. Kath has a first class Masters degree in Food Policy from the Centre for Food Policy at City University.
Food and Climate Research Network, Centre for Environmental Strategy, University of Surrey
Tara Garnett is a researcher at the University of Surrey. Her work focuses on researching the contribution that our food consumption makes to UK greenhouse gas emissions and the scope for emissions reduction, looking at the technological options for GHG reductions, at what could be achieved by changes in behaviour and how policies could help promote both these approaches. She is also interested in the relationship between emissions reduction objectives and other social and ethical concerns, including human health, animal welfare, and biodiversity. Tara also runs the Food Climate Research Network (FCRN). This brings together a growing number of individuals (over 1,500) from across the food industry, NGO, Government and academic sectors and from a broad variety of disciplines, to share information on issues relating to food and climate change.
Climate change columnist, author of Ten Technologies to Save the Planet and Green Party candidate
Chris Goodall is a writer on energy and the environment. He’s written books on climate change and contributes to the Guardian’s environment pages. Chris is particularly interested in the impacts of everyday life on carbon emissions. His best-selling book How to Live a Low-carbon Life goes into detail on how the food production system is probably reasonable for about 20% of UK emissions. Most days he heads down to his low-carbon allotment, where he dreams of making a living growing unusual Italian vegetables.
Secretary of the Guild of Food Writers, Editor of The Vegetarian magazine
Jane Hughes is a vegetarian food writer. Currently Secretary of the Guild of Food Writers, Jane has been vegetarian for 25 years, and Editor of The Vegetarian magazine, for The Vegetarian Society UK, for 12 years. She writes on vegetarian and vegan food, and related ethical issues, as well as acting as an advisor on vegetarian food and catering to organizations including the Love Food Hate Waste Campaign and Hello Fresh. Jane is the author of several books on vegetarian cookery, ingredients and travel, and is member of the International Vegetarian Union, a Trustee of the Vegetarian Charity and an ambassador for VegDining.com. She teaches at the Vegetarian Society’s Cordon Vert Cookery School, providing intensive training courses for professional chefs, and also teaches chefs on behalf of the charity Vegetarian For Life.
Winner of BBC2’s Masterchef (2005),The Times columnist, author of Cook and Co-owner of Wahaca
Thomasina Miers is a cook and food writer whose work has taken her around the world. After winning MasterChef 2005, she spent six months at Petersham Nurseries Café, cooking locally sourced, seasonal food with head chef Skye Gyngell. She’s written food articles for Waitrose Food Illustrated, the Financial Times and had a regular column in The Saturday Times from 2006-2009, and is also the author of four cook books – Soup Kitchen, Cook, Wild Gourmets, Mexican Food Made Simple in 2010. Tommi also presented A Cook’s Tour of Spain and is the face of British markets, NABMA. In August 2007 she jointly opened Wahaca, a restaurant cooking fresh food inspired by the food markets of Mexico, using local and seasonal ingredients, free-range meat, sustainable fish and recycling everything including food waste. (Pic credit: © Tara Fisher)
Social entrepreneur and CEO of Belu Water
Reed Paget is the CEO of Belu Water, a bottled water company pioneering eco-friendly business practices to help create a sustainable future. Belu is the UK’s first carbon neutral bottled water, the first to produce compostable bottles made from corn and the first to commit all profits to clean water projects around the world. Belu has demonstrated the power of environmental enterprise in promoting a more sustainable balance between the needs of people and the resources of the planet. Reed spoke at the Ideas Lab forum in Davos 2010, calling for environmental innovations within both the plastics and recycling industries.
Founder of Konstam, King’s Cross, London
Oliver’s first professional cooking job was as an assistant in an art school kitchen in Tuscany aged 14. Ten years later he joined the award-winning team at Moro, going on to become Head Chef of Maquis. In 2003 he developed Konstam, a café in King’s Cross, and subsequently opened Konstam at the Prince Albert, London’s first locally sourced restaurant with over 80% of the produce used being sourced from in and around London. His restaurant was the focus of The Urban Chef (BBC2), which followed Oliver around London in his search for local ingredients – and his work is featured in numerous TV and radio programmes and across the spectrum of national and food publications. Oliver is currently writing a book on seasonal food for Faber scheduled for release in spring 2011.
Campaigner and activist
A renowned campaigner, working in several countries to help improve the environmental and social impact of food production. His latest international prize-winning book, Waste: Uncovering the Global Food Scandal (Penguin, 2009), revealed that Western countries waste up to half of their food, and that tackling this problem is one of the simplest ways of reducing pressure on the environment and on global food supplies. In 2009, Tristram organised Feeding the 5000 where 5000 members of the public were given a free lunch in London’s Trafalgar Square using only ingredients that otherwise would have been wasted.