emmaSRA

Why is energy flexibility important?

By James Sampson, Inspired Energy New research by the Carbon Trust has revealed that a fully flexible energy system could cut the cost of the UK reaching net zero by £16.7bn by 2050   Ofgem defines flexibility as, “modifying generation and/or consumption patterns in reaction to an external signal (such as a change in price) to …

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How climate-anxiety can fuel climate-action

By Lucia Perasso, The Sustainable Restaurant Association A couple of weeks ago the Intergovernmental Panel on Climate Change (IPCC) released a special report on the impacts of global warming of 1.5°C. The report followed what has been yet another season of climate disasters in Europe, including floods and wildfires to mention a few. As the news was out, on Wednesday of the same week, a small town near Syracuse, …

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In response to the IPCC

By Juliane Caillouette-Noble, The Sustainable Restaurant Association You likely will have seen the IPCC report that was published last week, or at least the associated media coverage. Even without the publication of the report, global climate news over the past few weeks has been impossible to ignore. Fires across Turkey, Greece and America, record high temperatures in Sicily and in Spain, flooding in Europe …

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Honey Makes The World Go Round

By Kate Dranginis, The Sustainable Restaurant Association On a sunny and warm Monday evening in July, there are many wonderful places you may find yourself Edinburgh. Climbing out of a window, on to a hotel roof, dressed in a full beekeeper’s suit, may not be top of the list or first to mind!   Aberfeldy Whisky has partnered with bee growing communities around the globe to help …

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Isolation – growing pings of the opening economy

By Kate Dranginis, The Sustainable Restaurant Association   As the economy is opening up, we’re often hearing about hospitality venues struggling with staff members being ‘pinged’ by Track and Trace apps and being forced to isolate despite being symptomless and providing negative tests. Of course, the Track and Trace apps are to keep us as safe as possible, but it’s the amount of pings that are causing …

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How do the staffing crisis, sustainability, and mental health intersect?

By Emma Carroll-Monteil, The Sustainable Restaurant Association  When considering what defines a sustainable business, often we primarily think about resources, materials, and emissions – sometimes overlooking the importance of social sustainability. Without colleagues and staff feeling supported, it is easy even for companies which are based on the pillars of sustainability to collapse. As great as it is when a business pushes environmentally friendly foods and practices, if …

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The National Food Strategy and the role suppliers have to play in achieving Dimbleby’s reshaped food system

By Natalia Spinetto, Purchasing & Producer Partnerships at Collectiv Food As Henry Dimbleby so succinctly puts in Part 2 of his National Food Strategy, released last week, ‘The UK has a once-in-a-lifetime opportunity to reshape the food system’. I couldn’t agree more, although the publication was frustratingly dominated by Boris’s immediate dismissal of proposed sugar …

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Catering to the greener stomachs of the event industry

By Ellie Ashton-Melia Sustainability – Where to start?  One of the biggest challenges faced by event businesses big and small is trying to translate good intentions into transformative actions. Businesses are starting to make Net Zero and Circular Economy commitments to achieve global ambitions of keeping the planet within a 1.5-degree threshold. This stands true …

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Cheers to the environment: How Sustainable Wine Solutions are helping the circular economy

By Elizabeth Sprake, Sustainable Wine Solutions Sustainable Wine Solutions were delighted to join the SRA team last week to showcase our Zero Waste wine range and our U.K. first Bottle Return Scheme, as part of their team-building day. Our discussion and tasting covered everything from orange wine to the zero waste movement to COP26, as we explained our evolution …

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