Sustainable food: more than just a flash in the pan trend

Published on: 7th August 2015

Sanderson Weatherall restaurant specialist James Woodard examines how the industry’s on a crusade against food waste, and how this could be the start of an operational trend that impacts the whole sector.

Chef Jamie Oliver has been among the many voices championing the reduction of food waste here in the UK for some years now. But the French are already one step ahead of us.

In May 2015, Councillor Arash Derambarsh managed to persuade the French government to pass a law barring shops from destroying food as it approaches its sell-by date, instead donating them to charity. He is now taking his crusade against food waste further by trying to persuade the European Parliament to include an amendment in a new directive that will encourage member states to follow France’s suit.

Whilst we wait with bated breath to see if this new directive is enforced, it’s an appropriate time to reflect on the issue of sustainable food here in the UK.

Earlier this year, The Independent reported that sustainability was going to be a top food trend for 2015. It highlighted a restaurant in Devon called The Belfry which is cutting down on food waste by asking diners to order 24 hours in advance. But will the concept of sustainable food help to breed a new kind of restaurant offering, or is this just a flash in the pan trend?

New restaurants and cafes do seem to be opening on a regular basis whose business models centre around cutting food waste. One example is Silo in Brighton which claims to be the UK’s first zero-waste restaurant. On its website, it says it is designed ‘from back to front, always with the bin in mind’. Any waste production has been eliminated at the restaurant simply by trading directly with farmers, choosing local ingredients and ensuring the products are delivered in re-usable vessels.

Here in Bristol too, sustainable food is high on the agenda - very fitting considering the fact that the city is the European Green Capital for 2015.

In October 2014, the Real Junk Food Project opened a café in Bristol selling food past its sell-by date taken from supermarket skips and restaurants. The Bristol Skipchen is being run as a not-for-profit café by campaigners highlighting the amount of edible food that is being thrown away.

Based at The Crofters Rights Bar, Skpichen made a deal with the restaurant chain Nando’s to take surplus chicken from its Bristol branches. The café is also connected with the Gleaning Network where volunteers can harvest unwanted produce and it sources fruit and vegetables from farms in the region.

One of the aspects of Skipchen’s business model that I find interesting is the fact it takes products from operators that are typically seen as mainstream and not necessarily ethical but then uses them in a sustainable way. I wonder whether Skipchen’s environmentally-conscious customers still have issues with eating meat or vegetables from these not so ethical sources?

Whether or not this is the case, cafes and restaurants such as Skipchen should be applauded for helping to take the UK on the right path towards a more sustainable way of eating. Only time will tell whether supermarkets will soon be forced to follow suit…

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Considerable growth in food and beverage pop-up stores

A pop-up store works on the principle of ‘here today, gone tomorrow’ with the stores tending to open on short leases in otherwise underused spaces. Originally the nature of these stores appealed to smaller more independent brands that were able to offer a unique retail experience to their consumers.

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A pop-up store works on the principle of ‘here today, gone tomorrow’ with the stores tending to open on short leases in otherwise underused spaces. Originally the nature of these stores appealed to smaller more independent brands that were able to offer a unique retail experience to their consumers.

[fulltext] =>

The marketplace is changing however with larger brands beginning to experiment with pop-up stores following their success and growing consumer following. 

Paul Moody, partner and retail expert in our London office focused on the significant growth in food and beverage pop-up stores across the country:

“In particular there has been considerable growth in artisan food producers and street foods over the last few years and consumers are now able to experience a huge range of cuisines and concepts.

Their success has been facilitated by the development of pop-up food locations which are branded and run by single businesses, which sub-let space to selected traders

These large scale food pop-ups have typically been located in empty spaces which may be scheduled for redevelopment or in public spaces close to transport hubs and offices.

The advantage of these ‘umbrella’ operators is that by vetting prospective tenants they can ensure hygiene standards are met as well as guaranteeing consumers are provided with a variety of interesting and innovative concepts and cuisine types.

This style of letting will also benefit the pop-up tenants who receive the convenience of a straight forward tenancy agreement and the proximity to other food operators will undoubtedly generate higher pedestrian foot fall and increase consumer dwell time.

The street food concept has also been embraced by some shopping centre landlords, who see the benefit of providing evolving food offers to create vibrancy and maintain consumer interest. 

One-off food pop-ups do however come with their own set of challenges. Putting a food and beverage pop-up, with full cooking and eating facilities where planning consent is required, into a space that wasn’t designed or intended for that purpose, will be much more complicated and costly than utilising an empty former restaurant, takeaway, bar or pub.”

Click here to read important considerations when opening a food and beverage pop-up.

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Setting up a food and beverage pop-up

Does the property have the requisite planning consent for F&B occupiers? The property may require A3 planning consent (planning consent for the sale of food and drink), depending upon the nature of the occupier. If it does require planning consent, either permanent or temporary, the time and cost involved in obtaining the consent may not be viable for the landlord or a pop-up occupier.

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Does the property have the requisite planning consent for F&B occupiers?

The property may require A3 planning consent (planning consent for the sale of food and drink), depending upon the nature of the occupier. If it does require planning consent, either permanent or temporary, the time and cost involved in obtaining the consent may not be viable for the landlord or a pop-up occupier.

[fulltext] =>

There are however some properties which can be used without planning consent for a limited period under permitted development rights. In any event, having to deal with planning issues slows down the process and provides a level of complication that is at odds with the fast turn-around, that a pop-up occupier is looking for.

Does the property have the level of fit out and infrastructure required?

If the property is a shell or in poor condition, it's unlikely to be viable. Food and beverage occupiers will require a certain level of infrastructure to enable their businesses to function. This might include extraction, suitable gas and
electricity supplies, as well as customer WCs.

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Retail Agency

Our principal retail agency services include: Shopping Centre, High Street and Out of Town Retail Consultancy Disposals Acquisitions Innovative Marketing Solutions Development Appraisal Monitoring of retail requirements and trends Strategic Asset Management Strategy and Investment Funding   Our client base is spread across a wide spectrum of retailers, developers, investors and retail property owners and occupiers. With an established team of experienced focussed professionals our offices cover the whole of England and Wales and the Scottish Borders. We have an enviable reputation in the market amongst our clients and competitors alike. Each and every one of our clients is very important to us. We strive to work in partnership with our client to achieve the best possible results. To understand our client’s business and objectives is of huge significance and importance to us. Our appreciation of local market conditions and national retail trends helps us to achieve the best possible solutions to our client’s property issues. We are committed to achieving an innovative and multi faceted approach to our marketing of client’s retail property utilising both technology in all its complex forms and personal and direct communication with potential targets. We understand retailers and retail property.

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Our principal retail agency services include:

  • Shopping Centre, High Street and Out of Town Retail Consultancy
  • Disposals
  • Acquisitions
  • Innovative Marketing Solutions
  • Development Appraisal
  • Monitoring of retail requirements and trends
  • Strategic Asset Management Strategy and Investment Funding

 

Our client base is spread across a wide spectrum of retailers, developers, investors and retail property owners and occupiers.

With an established team of experienced focussed professionals our offices cover the whole of England and Wales and the Scottish Borders.

We have an enviable reputation in the market amongst our clients and competitors alike.

Each and every one of our clients is very important to us. We strive to work in partnership with our client to achieve the best possible results. To understand our client’s business and objectives is of huge significance and importance to us.

Our appreciation of local market conditions and national retail trends helps us to achieve the best possible solutions to our client’s property issues.

We are committed to achieving an innovative and multi faceted approach to our marketing of client’s retail property utilising both technology in all its complex forms and personal and direct communication with potential targets.

We understand retailers and retail property.

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