Jamie Oliver named Raymond Blanc Sustainability Hero

Jamie Oliver named Raymond Blanc Sustainability Hero

“Unrelenting passion” to use food as force for good earns accolade!

Raymond Blanc OBE today honoured the chef, campaigner and TV presenter Jamie Oliver at the Food Made Good Awards for his “unrelenting passion and commitment” to use food as a force for good and improve the nation’s health.

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The President of the Sustainable Restaurant Association (SRA) will present Jamie with the Raymond Blanc Sustainability Hero award at the Food Made Good Awards at the Royal Horticultural Society’s Lindley Hall in London on Tuesday 22 March.

Raymond said Jamie’s tireless work and ability to communicate with everyone, from a child in the school dinner queue to the Prime Minister in Downing Street, combine to make a winning recipe for positive change to how we eat and relate to food. In the last ten years he has poured his energies into finding solutions to a huge range of issues including; childhood obesity, depleting fish stocks, the welfare of chickens and our loss of basic cooking skills.

“Since he first burst onto our TV screens as the Naked Chef, Jamie’s enthusiasm has been utterly infectious and compelling. So whether he is challenging school caterers head-on, here or in the USA, or throwing himself into campaigns with an unrelenting passion and commitment to persuade the nation to buy higher welfare chicken, Jamie carries people with him, leading them to a better place,” said Raymond.

The award, previous recipients of which include Hugh Fearnley-Whittingstall and Sheila Dillon, presenter of BBC Radio’s Food Programme, is presented to an individual who has made an outstanding contribution to helping create a better food industry.

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The success of Jamie’s training restaurant, Fifteen, set up to give young people from challenging backgrounds a chance to change their lives and which has helped hundreds of people forge a career in the industry, is another example of the chef’s ability to harness the opportunities offered by the hospitality industry.  

Raymond singled out Jamie’s ongoing campaign to tackle childhood obesity for particular praise.

“Childhood obesity is one of the most important issues facing this country. Jamie has stood up to be counted, leading from the front, highlighting the problem and more importantly offering solutions, showing others acting positively can make a change.

“He has also done so much to uplift the image of the hospitality industry.”

More than 150,000 people signed Jamie’s petition calling on the Government to impose a tax on sugary drinks. The voluntary levy imposed by Jamie in his restaurants and others has raised more than £50,000 for health and educational causes since it was introduced in 2015 and just last week, the Chancellor announced he was introducing a tax on soft drinks from 2018.

Receiving the award, Jamie said: “Any award is a great honour and this one is extra special because it bears the name of one of my heroes.  Raymond is an inspiration and I'm delighted to be able to call him a friend.”

The Raymond Blanc Sustainability Hero Award is one of 20 awards to be presented at the Food Made Good Awards, sponsored by Nestlé Professional, which recognise restaurants, cafés, pubs, bars, contract caterers, universities and hotels, who demonstrate that all food can be made delicious, ethical and sustainable.

Jamie will also present the People’s Favourite Award to Lussmanns Fish & Grill. This award was voted for by the public and run in partnership with the Independent on Sunday.

Ends

Notes to Editors

The Food Made Good Awards are run by the Sustainable Restaurant Association to celebrate everything exciting about British hospitality businesses, chefs and suppliers doing the extraordinary to make food good – delicious, ethical, sustainable.

All but four of the awards are decided on the basis of the scores achieved in the Food Made Good rating during 2015. This assesses restaurants across the three pillars of sustainability; Sourcing, Society and Environment and the awards recognise the achievements of the very best sustainable foodservice businesses in the UK and globally.

Media Contact:                                                                

Tom Tanner

020 7479 4235

tom@thesra.org

Food Made Good is run by The Sustainable Restaurant Association to allow food lovers to indulge their passion for dining out without having to check their principles in at the cloakroom. Restaurants, cafés and caterers are assessed on their sourcing, impact on society and environmental footprint and diners can then find out their star rating, dubbed “The Michelin Stars of Sustainability” by The Sunday Times, using the Food Made Good Diners’ Guide.

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