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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 …
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
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
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
A guide to dining out this winter
We’re now faced with at least six months of odd-feeling limits to our social freedom. But supporting great restaurants can still be one of life’s
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
Weekly Round-Up: 17 September 2020
Change of diet key to race against extinction A major scientific report and a hard-hitting TV documentary combined to deliver a serious message about the
Does calorie labelling carry weight?
By Juliane Caillouette-Noble, SRA Development Director Covid-19 has laid bare inequities across our society, but none more stark than those in our food system. We have long known
Nando’s urges industry to talk more about sustainability
By Henry Unwin, Head of Sustainability, Nando’s Nando’s has been a member of the SRA since 2015 and is a founding member of their Groups
(Super) Saturday: a new normal night out
By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how
Six ways to wow your customers on Super Saturday
By Tom Tanner Independence Day, Super Saturday, the end of hibernation – whatever you’re choosing to call this weekend’s re-opening, for the more than 10,000
Ten top tips to re-open right on 4 July
By Tom Tanner In the introduction to Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services it says they hope
WEBINAR – Circular Restaurants
Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan,
