By Tom Tanner, Sustainable Restaurant Association Chefs and restaurants the world over, especially those high profile ones with a platform to influence, have a hugely important role to play in the future of food and, by extension, the future of our planet. That’s why we so cherish our relationship with The World’s 50 Best Restaurants, …
Ethos of constant improvement fires Toyo Eatery to Asia’s 50 Best success Read More »
By Tom Tanner, Sustainable Restaurant Association Taiwan this week became the latest territory in which the SRA has formed a strategic partnership to extend the reach of our Food Made Good programme. Specifically, our Managing Director Juliane Caillouette-Noble visited Taipei where she met with Chia-Ying Ho, Co-Founder of Green Dining Guide (GDG) and signed an …
Taiwanese restaurants ready to serve Food Made Good Read More »
By Winifred Adeyemi, Africa Seen & Heard The third annual Food Waste Action Week takes place from 6th – 12th March 2023. Year on year, the campaign which aims to halve food waste by 2030 is growing internationally. It’s 2023 theme ‘Win. Don’t Bin.’ struck a culturally resonant chord with AFRICA: Seen & Heard’s growing …
‘WIN. DON’T BIN.’ – A GASTRODIPLOMATIC APPROACH TO FOOD WASTE ACTION WEEK 2023 Read More »
By Will Browning, the Fairtrade Foundation’s Head of Partnership Development Striving for sustainability within hospitality remains a pressing issue for all leaders within the sector and rightly so, with 70% of consumers keeping sustainability in mind when deciding where and what to eat, according to CGA. But from food waste to carbon emissions to plastic …
Source fairly for people and planet or risk losing it Read More »
By Olajide Alabi, Equality & Inclusion Partner at Turtle Bay In the UK, racism is still unfortunately very prevalent, it is ingrained in the systems and structures that hold the country together. However, our industry is probably one of the most diverse, which presents a real opportunity for change. At Turtle Bay we have 47 restaurants and …
It’s All About Race Roadshow – a journey toward anti-racism in hospitality Read More »
By Tom Tanner, Sustainable Restaurant Association We recently agreed a strategic partnership with Sustainability Consultant Keary Shandler and Restaurateur Omar Shihab to make Food Made Good available to all restaurants in the UAE. There are more than 13,000 restaurants in Dubai, more per capita than London and New York City. We interviewed Keary and Omar …
“Food Made Good – transferrable, accessible and easy to understand” Read More »
By Laurence Hamdan, SRA Sustainability Consultant Much to think about, but even more to say; a stellar turnout to adopted home at Mission Kitchen for our first Working Group of the year challenging the issues around work and labour in our current climate. ‘Recruit, Train, Retain’ was an exercise in clarity: how much are we …
Why transparency is clearly the way to go for employers Read More »
By Tom Tanner, Sustainable Restaurant Association While the food at OCD does plenty of talking itself, the team at the Tel Aviv restaurant are so proud of what they’re doing they love communicating directly with their customers. And, when you’re leading the pack in the race to serve food that tastes amazing and is doing …
Tireless attention to detail gifts OCD MENA award Read More »
By Louisa Dodd, Senior Project Manager, Sustainable Restaurant Association “We need a pretty spectacular agricultural revolution” prescribed Iain Holhurst, organic vegetable farmer forerunner at the closing of the 2023 Oxford Real Farming Conference (ORFC) last week. I attended the ORFC in the hope of hearing practical ways to bring about that revolution, in which farmers …
Come the agricultural revolution, whose side will you be on? Read More »
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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