Renaissance, operator of six pubs in South London and Peach, with 15 pubs focused around the Midlands and the Home Counties, will now complete the association's sustainability rating which will both give them recognition for the work they are already doing and give them pointers on where to improve.
Businesses that sign up to be rated will be examined in 14 different areas across three major sustainability categories - sourcing, environment and society. They are then given a one, two or three star rating by the SRA depending on their answers.
Hamish Stoddart, co-founder of Peach Pubs, said: "Lee Cash, my co-founder, and I are keen to make the world better and Peach in particular. Having the Sustainable Restaurant Association on our side will definitely help us get there and get there quicker."
Tom Peake, co-owner of Renaissance Pubs added: “Provenance and sustainability is important to us at Renaissance Pubs. We have been serving sustainably sourced fish from English day boats for several years and have invested in a Hampshire farm named Lock’s Drove where we are currently raising free range chickens, pigs and lambs.
"By joining forces with the SRA we hope to build on our good working practices and welcome their invaluable advice, guidance, support and practical help.”
Sustainable pubs
The two companies are the latest pub groups to sign up the the scheme which currently rates around 700 restaurants and pubs and will join pub companies Geronimo Inns, Cubitt House, Eat Drink Sleep and Food and Fuel as well as a number of independent pubs in making a concerted effort to run their businesses in a more sustainable way.
SRA managing director Mark Linehan said: “Pubs account for an increasing proportion of the meals people eat outside the home; and with diners demanding greater sustainability we’re delighted to be working with Peach Pubs and Renaissance Pubs to help them meet that demand and communicate all their achievements to their customers.”
BigHospitality visited the three-star rated Preston Park Tavern in Brighton at the end of last year for tips on how to run a pub in a more sustainable way.