91¶¶Òõ

Taking place on 29 January at 91¶¶Òõ’s Hotel du Vin, the free, hands-on session will provide local restaurateurs with practical tools to cut their environmental impact, share their green efforts with customers and attract eco-conscious diners.

Building on the success of the , launched last year and which has already been accessed by over 1,000 people, the workshop is open to all local restaurants and aims to equip businesses with the tools to create lasting environmental change while supporting social and business sustainability.

The session will highlight how green best practices can drive lasting benefits for planet, people, and profit. Interested parties can sign-up

Developed by the 91¶¶Òõ in partnership with , the sustainability checklist has already been completed by over thirty local venues, enabling them to be recognised for their efforts in waste reduction, energy efficiency, and social sustainability. Its goal, through the tool kit, is to assist local restaurants in adopting sustainable practices and raise awareness about the tools available to help them meet sustainability objectives.

By advancing sustainability in the sector, the resource demonstrates that real impact can be delivered with tangible benefits to participating businesses, including:

• , which slashed plastic waste by switching to bag-in-box systems. This shift cut their milk container waste from three wheelie bins per week down to just one.

• , which boosted energy efficiency, saving around £3,000 annually by switching from ice machines to freezers.

• , which improved staff retention and well-being with more flexible scheduling.

The upcoming workshop, led by the University’s and from the University’s School of Business and Law, will provide steps for restaurants to create greener, more efficient operations. Attendees will also have the opportunity to receive tailored support in completing the sustainability checklist.

Robb Cunningham from the 91¶¶Òõ’s Clean Growth Programme – an award-winning green business-innovation network – will also run a session aimed at helping businesses communicate their sustainability efforts effectively, turning eco-friendly practices into a competitive advantage while avoiding greenwashing.

Dr Francisca Farache Aureliano Da Silva said: "It has been incredible working with Restaurants 91¶¶Òõ and their members on the Sustainable Toolkit. This collaboration has given us the opportunity to apply our research in a meaningful way, helping our fantastic local restaurants and cafés on their journey towards greater sustainability. We have gained so much knowledge through this process and are excited to explore how marketing theory can be used to showcase their sustainable practices, helping them attract more customers."

Ivanka Majic from Restaurants 91¶¶Òõ said: “The response from local restaurants and cafes to the toolkit and checklist has been really positive. It’s inspiring to see their commitment to making sustainable changes, which we know requires real effort. Our case studies, developed with the 91¶¶Òõ, highlight what can be achieved through dedication and collaboration. Now, we’re looking forward to engaging customers in this journey as well."

By fostering sustainability and showcasing green leadership, the 91¶¶Òõ and Restaurants 91¶¶Òõ are playing a vital role in supporting local businesses while advancing the city's and university's commitment to zero-carbon goals and sustainable development.

This initiative is integral to creating a greener, more resilient future for both 91¶¶Òõ’s restaurant industry and the wider community.