Our Advisory Board comprises leading sustainable experts, restaurateurs and industry entrepreneurs. The aim of our Advisory Board is to review, guide and support the Sustainable Restaurant Association

Review To review the sustainability advice we offer to restaurants

Guide To guide our development and ensure our objectives remain relevant, ambitious and achievable

Support To support us in meeting our objectives – by putting us in touch with helpful contacts and passing our message on

STEERING US IN THE RIGHT DIRECTION:

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.

KATH DALMENY

Policy Director, Sustain

Kath Dalmeny is policy director of Sustain: The alliance for better food and farming. Her background is as a food campaigner, consultant and/or 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.

TARA GARNETT

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.

CHRIS GOODALL

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.

THOMASINA MIERS

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)

REED PAGET

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.

OLIVER ROWE

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.

PRESS ENQUIRIES:

For more information on our Advisory Board including quotes please contact our Press Team