There was a time when the only private members clubs in King’s Cross had blacked out windows and a clientele that exchanged more than business cards.

Today, the area is touted as the new Shoreditch and The Hub, the location for my meeting with Jamie Grainger-Smith, is typical of a new breed of members-only venues where collaboration is encouraged among the entrepreneurs and freelancers working out of the space.

It’s the perfect setting for Grainger-Smith, who has recently launched an online membership club for the foodservice industry that aims to help businesses become greener and leaner.

Christened T.E.D (Think Eat Drink), the scheme brings together Grainger-Smith’s passion for green practices with his networking skills. As the man who launched Acorn House Restaurant, an eco-friendly training restaurant that won, among many awards, the most Sustainable Restaurant at The National Restaurant Awards in 2009, he certainly has a proven track record.

However, Grainger-Smith’s new business venture is even more ambitious than anything he has developed before. Ultimately he wants to build a community of ethical, green-minded operators that can proudly display the T.E.D logo on their premises so that customers will know they are as environmentally friendly as possible. “I used to see such waste taking place in kitchens,” says Grainger-Smith.

“Not only was it bad for the environment, but also it was costing money. Perfectly good food was being thrown away or left to rot through a lack of stock rotation. It’s all about educating people.

“Everyone needs to be on board, throughout the supply chain, if a business is to be truly sustainable. That’s where we can help.”

T.E.D membership for food service operators starts at £180 per year, and in return they access advice and information on how they can further green their businesses and cut costs. They will also be introduced to what are called ‘founder members’ – these are the companies, which so far include Cafedirect, offering all types of supply chain services at a discount to members.

The idea is to build up a network of responsible companies all buying and selling services to one another. Grainger-Smith says this makes greening the supply chains easier and a real step change can happen within the food and drink industry.

“It is ambitious, but we’re getting there and as more people sign up and the community grows, everyone benefits,” he adds.

“We want to get people to think differently and change old habits. Our experience has demonstrated that these aims can be achieved without compromising style, quality or profit.”

Eventually, Grainger-Smith hopes the T.E.D scheme will become as recognisable as the Fairtrade symbol and that when people see it, they will know straight away what it stands for.

“We have had so much support for what we have achieved with Acorn House Restaurant – not only from clients and customers but large organisations and environmental groups – that I feel sure a sustainable approach is not only what people want, it is the future of the hospitality industry.” —