University sponsored Sustainability Award goes to The Real Junk Food Project in this year’s BRAVOs

This award is especially meaningful as all shortlisted venues completed the Sustainability Toolkit developed by our own researchers in the School of Business and Law. Their work continues to help local hospitality businesses reduce waste, improve resource use and strengthen community impact.

Dr Adam Jones led the University of Brighton team of researchers working with Restaurants Brighton and delivering the Sustainability Toolkit. Principal Lecturer in the School of Business and Law and Director of the university’s Help to Grow business leadership programme, he said:

“Sponsoring the Sustainability Champions Award is the perfect fit for us. Sustainability is one of the University of Brighton’s core values, alongside equity, courage, creativity and partnership. Our commitment to sustainability underpins how we teach, research and work with our communities. From tackling global challenges to delivering practical local impact, we seek to expand inspiring sustainable practice and congratulate the local hospitality providers who are leading the way.”

“The Real Junk Food Project are worthy winners; they do exceptional work to intercept food waste destined for landfill, using it to feed people on a ‘pay as you feel’ basis – creating inclusive, welcoming community hubs in the process.” 

The partnership with Restaurants Brighton reflects the university’s role as a key partner in sustainability and community prosperity within Brighton and across our region. By connecting academic expertise with local businesses, the university is helping organisations to take meaningful steps on their sustainability journey, supporting the city’s wider net zero ambitions and economic goals while developing models that can be scaled up nationally.

With more than 70,000 votes cast across the awards, public support helps shine a light on the independent venues that shape our city.

In addition to the sustainability category, there were a few other standout results.

In particular, Worthing is emerging as a serious foodie destination, with a noticeable increase in quality, creativity, and recognition. Alongside strong performances from villages and rural pubs, this reflects a regional food culture that is expanding and evolving.

Other winners include:

terre à terre: Best Brighton and Hove Restaurant for the second time in three years

Embers: Best Sunday Roast for the second year running, reflecting the rise of fire-led cooking

Jo & Co: double winners for Best Brunch and Most Family Friendly

Starfish & Coffee: wins Best Café again and maintains a perfect BRAVO record

Bayon Bakery: a rising star in Sweets & Treats

The Earth & Stars: highlights the strength of plant-based dining with its Plant Champions win

Fatto a Mano: reinforces its reputation with another Best Value win

The Signalman: Best Brighton and Hove Pub for the first time, a major community accolade

MOGUMOGU: a standout new winner in International Cuisine.

Find out more about the BRAVO Awards and this year’s winners here.