The Rhug Estate has been shortlisted for Footprint Awards for its responsible business initiatives.
Shortlisted for the Sustainable Use of Natural Resources Award Category, the awards remain the only initiative to honour the sustainable achievements of companies across the entire food supply chain; from growers, producers to manufacturers, distributors right through to operator; be that contract caterer, QSR, branded restaurants, pub and hotel groups.
Organised by Footprint, and judged by senior industry peers, the Footprint Awards have become synonymous with best practice and dedication to sustainability. Now into its second half decade, the Awards have seen yet another record number of entries evidencing the increased importance placed on sustainability within the corporate policy mix.
Lord Newborough, of Rhug Estate, said: “We are thrilled to be shortlisted for this prestigious award, it is an amazing accolade to have and it is a great credit to the team at Rhug in particular Philip Hughes for pushing these projects through. Green energy and carbon saving is something we are all about at Rhug where our core business is organic farming. We have tried wherever possible to embrace what natural resources we have on this highly sustainable Estate and sweat what assist we have. Our green energy comes from wind, hydro and solar energy which brings in enormous carbon savings.
“The Rhug Estate is all about sustainable farming and the generation of green energy at its very best ensuring a better healthier world for future generations.”
Footprint’s Nick Fenwicke-Clennell commented: “We are so proud of the support we have received through an ever increasing number of entries from an expanding number of business within the food sector. We have always said that Footprint Awards is a barometer of responsible business activity in our sector and what’s clear more than ever is that those not meaningfully engaged in sustainability are being left behind.
Charles Miers added: “The judges have been hugely complimentary about the industry’s endeavours this year. There is evidence of ‘standout’ activity. As one judges remarked ‘only by recognising the disrupters can we change the naturally accepted norms’. Clearly the avant-garde of sustainability in food service and hospitality are pushing the boundaries with greater impetus more than ever before.”