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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 …
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
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
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
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.
Five ways to navigate the plastic reduction roadmap
By Juliane Caillouette-Noble, SRA Development Director A new report is out from City2Sea, a Bristol based environmental organization campaigning to stop plastic pollution, looking at
Just how ‘sustainable’ are sustainable restaurants?
By Ben McMenamin One of the core challenges in sustainability today is cooperation and cohesion. While there are a range of different people and organisations
Our guide to avoiding lockdown foodwaste
With the impending closure of hospitality from Thursday, we’re keen as ever to reduce the chance of your well sourced ingredients, going to waste. If
United we stand – partner with us to help hospitality build back better in 2021
Wrap up warm. This winter, the industry hospitality we know and love is in survival mode. Huge stress and strain are being felt at all
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
