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To eat fish or not to eat fish, that’s the wrong question
As a Marine Biologist myself, nothing in the Netflix documentary Seaspiracy was new or novel to me and highlighted issues I have been researching well …
EATDRINKSLEEP serving up Covid security… safely
By Andrea Worrall, Business Development Consultant, Purazine Last Summer, during the Eat Out to Help Out month, venues around the country proved that they can
SRA becomes official Knowledge Partner for the HRC Connects platform
By Tom Tanner, PR Manager, Sustainable Restaurant Association In March 2020, we welcomed hundreds of foodservice professionals to Sustainable Hospitality 2020: Food Made Good with the
Reducing waste, reinventing recycling
By Will Keer, Business Director, SWRnewstar Last week the government launched consultations on two policies designed to reduce waste and reinvent recycling in the UK.
Putting plastic out of place in the kitchen
By Jack Feeny – No Mise En Plastic – a free resource putting plastic out of place in the kitchen. Like many chefs before me,
Your water matters: Three top tips for saving water
By James Sampson, Partnerships Director, Inspired Energy Water is often referred to as ‘the forgotten utility’. While many large businesses are clearly focussed on their
Why care about Water?
Mick Jary, Specification Director, Meiko UK For operational foodservice staff, it’s easy to say, ‘it’s not my bill,’ leave the lights on, or the tap
Compostables recycling: Sorted!
By Jessica Parrilla, Paper Round In 2019, we teamed up with Vegware, to start trials for a compostables solution for London, Brighton, and Sussex businesses
Fit-outs fit for the future and your finances
By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not
How to source climate and nature friendly meat
Simon Billing, Executive Director at Eating Better explains how the charity’s new sourcing guide can help. The Eating Better alliance, of which the SRA is
Four ways to Choose the World you Want this Fairtrade Fortnight
By Martha Qureishi, Partnership Officer, Fairtrade This Fairtrade Fortnight, thousands of individuals, operators and major companies across the UK will raise the voices of farmers
Tool up to take action on food waste this March
Monday 1 March – a definite date for the diary as it heralds the start of the first Food Waste Action Week. Being run by
Oxford Real Farming Conference: Lessons for Foodservice
By Louisa Dodd, Project Manager, Sustainable Restaurant Association As with almost all events since March 2020, the Oxford Real Farming Conference (ORFC) saw the annual
