Welcome to the UK’s first Social Impact Audit Tool for food and drink businesses. A pioneering initiative developed by Forth Valley Food Futures and Forth Valley Food and Drink network, generously funded by Sustainable Food Places.
To mark the launch of this new tool, we’re proud to present a series of case studies showcasing the remarkable efforts of four local businesses committed to making a positive difference in their communities.
From fostering inclusivity and empowering employees to championing local sourcing and environmental sustainability, these case studies exemplify the transformative power of social impact in the food and drink industry.
Through its holistic approach to business, The Real Food Café in Tyndrum has become a beacon of sustainable practices and social responsibility in the sector – garnering recognition as one of the 30 best places to work (The Caterer 2023).
Recognising the invaluable contribution of team members, the café’s owner and founder Sarah Heward invests heavily in their well-being and professional development. Offering competitive wages starting at £10.90 per hour, aligning with Living Wage Scotland standards. As well as flexible work arrangements that accommodate diverse needs, including supporting staff who serve as reserve firefighters.
Staff are also offered mental health support through Hospitality Action’s Employee Assistance Programme, underscoring the café’s commitment to workers’ welfare. While comprehensive training opportunities and development programmes like Coeliac UK training, help team members grow both personally and professionally.
The Real Food Café prioritises ethical buying and environmental sustainability in its operations. By sourcing ingredients from local producers and suppliers where possible, the café supports the regional economy while reducing its carbon footprint.
Through embracing eco-friendly practices, such as installing a new sauce station to reduce food waste and fitting new automatic flushers and taps to save water, the café demonstrates its dedication to environmental stewardship.
Whilst regular initiatives like litter picking and sponsorship of local events such as the Killin Panto exemplify the café’s active role in the local community. To date the café has collected over 350 sacks of litter!
Forth Valley College is dedicated to supporting its students while making a positive impact on the surrounding community. Through initiatives focused on student well-being, community engagement and environmental sustainability, the college is a shining example of social responsibility in the education sector.
Recognising the importance of nutrition in student success, Forth Valley College provides free, healthy breakfast and lunch options to all students, removing the stigma associated with food insecurity. This initiative not only ensures that students are adequately nourished but also promotes positive attendance and eases the financial burden for students. Additionally, the college offers “Food to Go” packages, reducing food waste by packaging up unsold items for students to take home at the end of the day.
By replacing plastic packaging with recyclable alternatives and reducing food waste through menu planning, the college has significantly minimised its environmental footprint. Through initiatives like ‘Taste our Best’, the College ensures that its menu reflects seasonal and local produce, supporting the regional economy and reducing food miles.
The college actively engages with the local community through partnerships with charitable organisations like Start Up Stirling – providing over 1200 Christmas meals last year alone. This initiative not only addresses food insecurity but also provides valuable learning opportunities for students, who gain insight into mass production and community service.
The college’s free community cooking classes, offering advice on how to eat on a budget, have also proved immensely popular.
Troy Ann’s Caribbean Kitchen, located in Dollar, provides an authentic taste of the Caribbean whilst making a positive impact on the local community.
Founded by Troy Ann Bates, the kitchen serves as a community hub, fostering a sense of belonging and camaraderie between Troy and her customers. With a warm and inclusive atmosphere, Troy Ann ensures that everyone who walks through the door feels like part of the family. In fact, many of the local boarding students at Dollar Academy see her café as a home from home.
Troy Ann’s commitment to social impact extends beyond the kitchen walls through partnerships with local businesses and charitable organisations. By collaborating on community initiatives and supporting worthy causes with raffle prizes, Troy Ann amplifies the kitchen’s positive influence and contributes to the overall well-being of the town’s residents.
The kitchen’s emphasis on sustainability reflects Troy Ann’s broader commitment to environmental stewardship and social responsibility. By implementing eco-friendly practices such as cooking from scratch using locally grown ingredients, Troy Ann reduces the kitchen’s environmental footprint while supporting the local economy and promoting sustainable food practices.
Hailing from the island nation of Jamaica, Troy Ann understands the importance of conserving finite resources like water, fuel, and energy. She promotes conscious consumption by preparing food to order and emphasises environmental responsibility by exclusively using recyclable cardboard packaging. Troy Ann also encourages customers to reuse containers whenever feasible, fostering a collective effort towards sustainability.
The Ladybird Tearoom is a force for good within Alloa. Owned and operated by Alison Turner, the café embodies a commitment to nurturing relationships and creating positive change in the local community.
Fostering a supportive workplace culture is paramount at the Ladybird Tearoom. Alison prioritises employee well-being by paying staff the real living wage, ensuring her team feels appreciated and motivated, and by offering flexible working schedules that work around personal commitments.
The tearoom is also actively involved in the local community, through sponsoring events, working closely with schools and raising funds for charities.
Alison’s unwavering dedication to supporting local young people is demonstrated by providing work placements and mock interviews. As well as by hosting parent and child cookery classes, imparting valuable lessons on budget-friendly healthy eating to families.
By sourcing locally grown ingredients and minimising waste, the tearoom reduces its environmental footprint while supporting the local economy and promoting sustainable food practices. Alison also sourced the café’s furnishings and tableware from local charity shops promoting reuse and upcycling; and has recently changed all her lights over to LED, underscoring her ongoing efforts to minimise energy consumption.
