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Top tips for going global to plug chef shortage
By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a …
Zero waste cocktails, 100% creative mixologists
By Abi Englefield, One Planet Plate, Global Project Manager As part of our partner rum brand Flor de Caña’s ongoing pledge to reduce waste and
Tenth winner of global award makes waves with its sea pantry
And the winner is…Aponiente. Congratulations to Ángel León and his team at their restaurant near Cadiz for beating off stiff competition from more than 30
Groundswell: making the case for regenerative agriculture
By Louisa Dodd, SRA Senior Project Manager Who needs Glastonbury when you’ve got a supergroup of some of the biggest and best-known names in hospitality
By Aaima Ali, Marketing Executive, Belu We recently published an impact report for 2021 in which we shared our reasons behind the decisions we’ve taken
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
