South Coast venue operator BH Live has achieved a five-star Sustainable Food City Partnership award for its commitment to sustainable food purchasing and activities in its venues.
The award is the highest possible accolade from the Partnership, which
promotes and rewards businesses in the Bournemouth & Poole area for embracing sustainable food business practices. It assesses organisations across five key categories: sourcing local products, sourcing sustainably, managing waste and recycling, working with communities and communication.
To achieve a five-star status an organisation must demonstrate its commitment to each of the five categories and give examples of how it is achieving results.
BH Live has demonstrated its commitment to supporting Dorset and Hampshire dairy farmers to get a fair price for their products and buys local vegetables including asparagus, Dorset leaves, New Forest mushrooms, Hampshire watercress and Isle of Wight tomatoes.
BH Live also is credited for playing an active role in the Sustainable Food Cities/Fish Cities partnership, paying particular attention to sustainable fishing and farming methods and supporting local initiatives and events to promote provenance, such as New Forest Marque Food Safaris, Sustainable Food Cities Restaurant Hops and Bournemouth’s Food Festival.
Food miles are reduced by sourcing ingredients within a 60-mile radius of the BH Live venues, where possible.
In the community BH Live supports Grounded Enterprises in a project that will educate people how to grow their own food.
“We’ve always believed in buying ingredients from local producers who follow sustainable farming and production methods. With Dorset and Hampshire’s larders being so plentiful, it’s an easy practice to follow,” says BH Live’s Group Executive Chef, Stewart Parker.
Alex Robertson, BH Live’s head of hospitality adds: “The Bournemouth and Poole Sustainable Food City partnership is attracting widespread support across the region, and we’re very proud to be part of it.”
BH Live is reducing energy dependence and its initiatives include a solar PV installation on the roof of Bournemouth International Centre, a CHP unit at Littledown Centre, LED lighting schemes, variable speed drives, sensors and thermal insulation.
By taking advantage of government schemes and investing in a blend of established and newer technologies, BH Live says it is reaping dividends in energy consumption and reducing environmental impact.
Caption: Nick Day from Sustainable Food Cities presenting the ‘five-star’ certificate to Stewart Parker, BH Live’s Group executive head chef and Alex Robertson