Tom Tanner

Hospitality central to helping UK reach Net Zero targets, says Minister

By Tom Tanner This week’s debate in Parliament about the appointment of a Minister for Hospitality should have left the industry and the millions working in it, in no doubt that there is overwhelming cross party understanding of the plight of the industry and a need to extend support until restaurants and pubs can re-open …

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A planet-friendly menu can embrace Veganuary and Regenuary

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association A record half a million people have signed up to participate in Veganuary this year, further solidifying the month-long commitment to veganism as an annual staple. What started as a simple idea in 2014- building on trends like Dry-January or Movember – Veganuary has become a global …

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Save your energy for a greener year

By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment that operation can resume at capacity is a work in progress for many people. But with financial matters likely to take priority, it’s important efforts to be sustainable remain on …

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Pubs get even peachier with ketchup made with pears

By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach Pubs.  At Rubies in the Rubble, we believe that food should be valued as a precious resource. That’s why our products are packed with delicious ingredients that would otherwise go …

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What progress have we made on plastic?

WRAP has this week published its second annual report for the UK Plastics Pact. The report reveals good progress on the four key targets its set, including cutting unnecessary plastic by 40% and increasing recycling by 107,000 tonnes. The figures relate to 2019, and with the added hurdles presented by Covid-19, it will be next …

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How Pizza Pilgrims put 4.5 tonnes of London basil on the menu

As a Managing Director of an expanding, popular pizza restaurant group, Gavin Smith is constantly looking for ways for making the business better – better for the customer, the team, the bottom line and the planet. Being just a dozen sites, Pizza Pilgrims is still agile and positive changes can be introduced quickly. The issue …

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First Food Made Good Awards Hong Kong re-energise sustainable food movement

By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …

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Have your say on plans for junk food advertising ban

By Juliane Caillouette-Noble, Development Director, Sustainable Restaurant Association Earlier this month the government launched a new consultation on proposals to ban online advertising for foods high in fat, sugar and salt in the UK in order to tackle the obesity crisis. The consultation will last for six weeks, with plans to wrap up just before …

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How foodservice can plate up more progress in 2021

By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest in the sector. Compiled by Will Nicholson, a leading expert in sustainable food systems, the report assesses the progress made by major UK-operating foodservice businesses on the journey to a …

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The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

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