nellrsa

United we stand – partner with us to help hospitality build back better in 2021

Wrap up warm. This winter, the industry hospitality we know and love is in survival mode. Huge stress and strain are being felt at all levels, from kitchen to boardroom in high street pubs and fine dining restaurants. The harsh but undeniable truth is that many businesses will go to the wall, and thousands of …

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Where the fork can almost reach the farm

Pensons at The Netherwood Estate From the moment the foundations were laid for the major renovation project to transform derelict farm buildings into the vision of Pensons restaurant, sustainability was at the core of our plans and helped inform the myriad of decisions that had to be made.   We launched at the end of January 2019 and were thrilled and honoured to be awarded a Michelin-Star just 8 months after we opened our doors, acknowledging that we are …

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Ozone’s approach to sustainability in our kitchen

Words by Head Chef, Sam Scott At Ozone, building a foundation for long-term sustainability in our kitchens is hugely important to us. From a business point of view, we look to champion local suppliers,  minimise our wastage at every opportunity and strive to be thought-leaders in innovative fermentation processes. From an internal culture perspective – we are believers in enabling  …

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What consumer research reveals about diners’ desire for sustainable dining

To understand better the demand for sustainable dining post-lockdown, we commissioned a consumer survey. In total 1,031 active diners from across the UK, between 21-23 September, told us about their eating our habits, their interest in the environment (before and after lockdown) and their willingness to translate their theoretical interest in sustainable food into positive decision about where and what to eat.  First up we …

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Diners ready to ditch their usual order when eating out to help out the planet

Countless surveys during (the first) lockdown recorded Britons’ increased interest in food – where it comes from, its real value and their desire to avoid wasting it where possible. We shared a number of these encouraging findings which pointed towards, if not definitively proving, the case for dishing up food with a shallow footprint and …

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Weekly Round-Up: 23 September 2020

Find out how we’re helping shift diets We thought it was high time we shared with you the first set of results from the ongoing three-year project we’re running to help canteens serve more sustainable food and shift customers’ dietary choices. Working in partnership with Barilla Centre for Food and Nutrition, greenApes and Wageningen University, …

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