Andrew Stephen has been announced as the new chief executive of the Sustainable Restaurant Association (SRA).
Joining the organisation as it grows from 50 members in 2010 to more than 6,000 under the stewardship of former managing director, Mark Linehan, Andrew (pictured) hopes to inspire diners to lead the UK hospitality sector in being the most sustainable in the world.
He said: ‘More people want to eat genuinely good food when they dine out and it’s our job to make sense of the complex issues, frame the debates and present solutions for chefs, restaurateurs and the public.
‘If we do this, together, we can make the progressive, positive changes required.’
Through the organisation’s Food Made Good programme, the SRA provides members with a structured means of engaging the public in manageable campaigns.
Andrew added: ‘From 2017, we will be working to organise the issues, challenges and solutions for consumers and foodservice businesses, and continuing to provide the platform for an ongoing conversation between the hospitality sector and the British dining public.’