Tom Tanner

Beans mean anything is pulseable

By Charlotte Jones, Communications Manager at Eating Better Rarely have the twin pressures of the environment and the bottom line been drawn into such sharp focus at the same time. Menu makeovers both in and out of home offer a solution to both the cost of living and climate crises. And pulses can be at …

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Pioneers of Hong Kong hospitality reap rewards

By Belinda Ng, Food Made Good Hong Kong An environmentally friendly ‘coffee laundry’ and a food hall on a mission to remove all single-use packaging were among the winners at the third Food Made Good Hong Kong Awards. The ten award categories at the event to celebrate the most outstanding efforts and best practices of …

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Bird flu – the lowdown for chickens, eggs and you 

By Tom Tanner, Sustainable Restaurant Association What is it?  Bird flu, or avian flu, is an infectious type of influenza that spreads among birds. In rare cases, it can affect humans. In October, the Government announced a package of measures to support poultry farmers in response to the UK’s worst ever outbreak with over 200 …

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Food Made Good Japan Awards help spread the global food sustainability movement

By Food Made Good Japan On 14th November 2022, the Food Made Good Japan Awards 2022 were held in Tokyo organised by the Sustainable Restaurant Association Japan (SRA-J). The award ceremony sponsored by Mitsubishi Estate was held in-person at 3x3Lab Future and shown online. Five of the SRA-J member restaurants were recognised for their outstanding …

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Celebration of native produce sees Guatemala restaurant to award success

By Tom Tanner, Sustainable Restaurant Association The clue is in the name. The winner of the Sustainable Restaurant Award at Latin America’s 50 Best Restaurants, sponsored by Flor de Caña, is all about the provenance. For those non-Spanish speakers, Diacá, literally means, from here. And at this pioneering Guatemalan restaurant, where the ingredients come from, …

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Crusty craftsmen create award-winning base for future toppings

By Tom Tanner, Sustainable Restaurant Association There’s a perception that the bigger a restaurant business grows, the harder it becomes to retain, let alone expand upon, its principles. This year’s winner of the R200 Sustainable Restaurant Group of the Year, sponsored by Victoria Malaga (which we had the great pleasure of judging again), has shown …

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Outgoing award-winning pub owner reveals secrets of 78% margins and success

By Tom Tanner, Sustainable Restaurant Association Almost exactly three years on from lifting the coveted Sustainable Business of the Year Award at the 2019 Food Made Good Awards, Ollie and Lauren Hunter are leaving The Wheatsheaf Chilton Foliat as a thriving village pub – transformed from when they took it on in 2015. Ollie took …

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Time to rethink how you order your drinks

By Laurence Hamdan, SRA Sustainability Consultant The environmental impact of wine is huge. From the land use and CO2 released during fermentation to the transportation and storage, there is a cost. And on such a vast scale – approx. 7.3 million hectares globally (OIC, 2020) – the impact adds up. Wine has been around for …

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Give your team freedom to make things Peachy

By Tom Tanner, Sustainable Restaurant Association In March, we had the pleasure of judging the sustainability category at the Publican Awards. On the shortlist, Revolution Bar Group and the Peach Pub Company. To be fair, the latter were very worthy winners. Perhaps it was a slight case of sustainability envy that drove Revolution to purchase …

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COP27: food finally takes centre stage at climate conference

By Tom Tanner, Sustainable Restaurant Association Next week sees the start of COP27, and while it might only seem like yesterday since anyone with an interest in climate change gathered in Glasgow, yes, the Conference of the Parties moves on to Sharm el-Sheikh, Egypt. And, after another U-turn, this includes the new UK Prime Minister.  …

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