The newly appointed chief executive of the Sustainable Restaurant Association (SRA) intends to help the UK hospitality sector become the most environmentally friendly in the world.
Andrew Stephen (pictured), who today takes over the running of the organisation which has increased from 50 members at its launch in 2010 to more than 6,000 today, has outlined a three-fold mission.
In addition to leading the UK hospitality industry to become the most sustainable globally, he also intends to challenge members "to be even bolder" and inspire diners "to turn their passion for good food into action".
The SRA was previously headed by Mark Linehan, who left the organisation last month.
Stephen joins the SRA from 2degrees, a company which helps businesses become more sustainable. He said that today's customers want to eat genuinely good food when they dine out.
"It's our job to make sense of the complicated and complex issues, frame the debates and present solutions for chefs, restaurateurs and the public, so that together we can make the progressive, positive changes needed," he explained.
"Restaurants and food service businesses can do so much more than just feed people and are absolutely key to creating solutions to the challenges we face."
Looking ahead to 2017, Stephen said that the SRA is planning to have a greater impact in "providing the platform for a progressive, ongoing conversation between the hospitality sector and the Great British dining public".
Giles Gibbons, who founded the SRA with restaurateurs Henry Dimbleby and Mark Sainsbury, said: "Mark Linehan helped the SRA become a genuine partner for restaurants and hospitality businesses across the UK and beyond. We are delighted to have Andrew joining us with a clear mandate: to lead the sector to be the best and most sustainable in the world."