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Foodservice’s sandwiches a cut above retail when it comes to plant-based
By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can …
Restaurant group cleans up and saves tonnes of plastic
By Tom Tanner, Sustainable Restaurant Association In the summer of 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group (TRG) which is
Will you refuse refuse and only use #TheRightBin?
By Jack Feeny, No Mise En Plastic No Mise En Plastic (@no_mise_en_plastic) has launched an instagram campaign, to encourage restaurants to refuse, refuse bags and
National Food Strategy: the giant omelette that breaks no eggs
By Tom Tanner, Sustainable Restaurant Association After what seemed like an age, the government finally published its National Food Strategy for England. Publication has been
FareShare and KFC freeze out food waste
Helen Davies, Partnership Manager at FareShare Food waste is a growing issue, with 2m tonnes of good-to-eat food going to waste every year across the
Why The Rose blooms in the Garden of England
Abigail Englefield, Project Manager, One Planet Plate Known as the ‘Garden of England’, Kent has an abundance of produce available on its doorstep, and Executive
Good to the bone – tenth NRA sustainability award winner revealed
This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella
Is it just me or are cocktails really rubbish now?
By Kate Dranginis, SRA Climate Analyst Rubbish cocktails are the trend in bar world right now. By that, I don’t mean we’re in the middle
Five reasons why cider is the most sustainable beverage out there…
By Laura Clacey, Founder SXOLLIE Cider FACT: CIDER IS THE MOST SUSTAINABLE BEVERAGE ON THE PLANET We care SO much about where our food comes
Istanbul – gateway to sustainability
By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the
The secrets to sustainable coffee pods
Ever-popular and super convenient, pods remain the coffee of choice for many businesses. But are those delicious, crema-topped brews sustainable? Traditional coffee pods are certainly
How do Brighton chefs cook for the climate?
By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our
Get your claws into sustainable seafood
By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society We carried out some research recently that showed 40% of Brits would only try new types
