Brighton’s Sustainable Restaurant Initiative Expanded
Brighton’s sustainable restaurant initiative grew with a new workshop aimed at helping local establishments reduce their environmental impact. Following the success of the Brighton Sustainability Toolkit launched last year—accessed by over 1,000 people—the University of Brighton and Restaurants Brighton hosted a free session on 29 January at Hotel du Vin.
The workshop equipped restaurateurs with practical tools to implement green practices and attract eco-conscious diners. Over thirty local venues had already completed the sustainability checklist, gaining recognition for their efforts in waste reduction, energy efficiency and social sustainability.
Success stories included Redroaster, which dramatically reduced plastic waste; Nostos, which saved £3,000 annually through improved energy efficiency; and Lost in the Lanes, which enhanced staff retention through flexible scheduling.
Led by University experts Dr Adam Jones, Dr Francisca Farache Aureliano Da Silva and Dr Julian Riano, the workshop offered tailored support for restaurants creating greener operations. Additionally, Robb Cunningham (Marketing and Communications Manager at Clean Growth UK) led a session on effectively communicating sustainability efforts, helping businesses turn eco-friendly practices into a competitive advantage while avoiding greenwashing.
This collaboration advanced both the city’s and university’s commitment to zero-carbon goals and sustainable development, creating a more resilient future for Brighton’s restaurant industry.