OPINION: The pub’s future through biodiversity

That means I do try and I watch short films on the impact of biodiversity loss – and learn a bit more.

I live in the Cotswolds and it is really plain that insects and birds are reducing in numbers fast, and we aren’t really creating enough change in society and the famers to counter that. Water has more and more pollution in it.

People individually can make change but the system doesn’t change easily.

Our village council stopped mowing the grass verges and started creating more diverse roadsides. It was more interesting and brought insects. Only then, others in the village, insisted on mown verges. So we did half a year – it’s a start. I haven’t yet seen a pub with a wild meadow garden shared with customers actually in it. Let me know if there is one out there.

The farming system only changes slowly. They do need healthy insects and healthy soil. Farmers need encouragement, changing methods of farming is risky and it isn’t that easy – as Jeremy Clarkson is proving. The chemical producers and the food manufacturers change only when they perceive its to their advantage.

Most inspirational

Back to the films, I usually go back to a bit of David Attenborough. A Life on our Planet​ is my favourite to get my fix of the most inspirational presenter I can find. Just try it one day. Let’s hope he has another one or two attempts at explaining to us all why it is important to find a way.

And then this time, I did a series of investigatory documentaries on pesticides and biodiversity. My conclusion: we will end up changing our farming practices to protect our bees and water but, like the global fossil fuel producers, the chemical companies will slow down the change.

It’s frankly scary to have the climate change and the biodiversity crisis both heading our way.

Right now, I don’t think I can change the farming practices of Europe so here’s some simple steps we can consider implementing in pubs that do make a difference.

Diversifying menus works. Using a wider range of ingredients stops too much demand for single crops or meat or fish. Don’t carry on using the same old staples out of habit. And change is interesting for guests.

Look for enthusiasts

Support farmers and producers that are doing the right thing. Look for the enthusiasts for sustainability on the packaging. Your wholesaler, if they are a good one, will already be doing the same. Ask them for recommended products.

Buy local, British and seasonal produce, you’ll be reducing your footprint and also finding farmers who have to intervene less in their farming practices because the weather works for them.

Food waste is still one of the biggest opportunities for us all to make a difference. Ask your team to fight food waste to make more money and to reduce the acreages of farming worldwide.

Educate your team and your customers. In fact, just give your team permission to educate themselves and influence you and your customers, and all of the above can start happening. Let them tell the stories. Reach out to the SRA (Sustainable Restaurant Association) for more information and support.

Stories about your interest and care for the food you serve helps customers relate to the quality and the service and, ultimately, build regulars and recommendations.

Small steps like these now will help farmers and producers know that we do want change. And then, maybe, the biodiversity crisis can be navigated. And all of this can improve your profits by making team more loyal, customers more interested, and reducing costs of wastage and high-priced food from afar.