We’re excited to announce a brand-new challenge at The Seaforth—we’re taking on our food miles! As part of the Turas Hotels Group, we’re striving to meet ambitious sustainability goals, and one of the biggest ways we can make a difference is by reducing the distance our food travels from the field or sea to your plate.
What are food miles?
Food miles are simply the distance food travels to get to you. The fewer miles, the better it is for the environment, as it helps cut down on carbon emissions. And a big bonus? The shorter the journey, the fresher the produce, which means better quality and flavor for you. It’s a win-win!
The #130challenge
We’ve set a “red line” for ourselves: an average of 130 food miles for our meat and shellfish. For the next two weeks, we’ll be tracking the food miles for all of our meat and shellfish dishes to see if we can hit our target. We’re also keeping an eye on the processing, as this also affects the energy used to get food to our kitchen.
We’re passionate about showcasing the best of Scotland’s produce, and this challenge is a great way to do that while also supporting local suppliers. Our general manager, Jody Keating, explains, “We know we can’t get everything from Ullapool, but there is great produce not too far away, and we will calculate the averages and endeavor not to breach the 130 mile red line”.
It’s all about balance
We’ll be sharing our progress on social media, giving you a behind-the-scenes look at where some of our amazing food comes from. We’ll celebrate the wins—like our oysters, which come from just three miles away—and also be transparent about the longer distances. For instance, some of our delicious steaks travel from Angus, about 190 miles away, and scallops from the waters around Shetland, which can be around 307 food miles. It’s a tough challenge, but we believe it’s important to find a balance between delicious, high-quality food and a more sustainable approach.
The good news? Our main shellfish supplier, SRC Foods, is right here in Ullapool, run by a former fisherman who collects seafood straight from the boats as they land. The processing is even done by hand to reduce energy use and ensure top quality. As Stephen Couper from SRC Foods puts it, “buying local and fresh is always the best”. We couldn’t agree more.
We’re excited to learn a lot during this challenge and spark more conversations about food miles and sustainability. We hope you’ll follow along with us as we track our progress with the hashtag #130challenge
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