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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 …
Meat: Insights from the industry
Veganuary 2018 demonstrated the ongoing charge towards more plant-based eating with the number of individuals participating nearly tripling from 59,500 in 2017 to 168,500. With
THE BIG ISSUES FOR 2019: MEAT
Reducing meat and increasing the volume of veg in menus stood out on our experts’ lists like surf ‘n’ turf in a vegan restaurant. While
Our Industry Impact Since our Food Made Good Award…
AUTHOR: TOM TANNER As a chef and restaurateur with green blood coursing through your veins, Tim Bouget of ODE-truefood certainly hasn’t been resting on his
The Good Egg helps HQ Theatres crack veg-led menus
Head of Food at HQ Theatres & Hospitality, Paul Lawman, was tasked with reducing the number of meat dishes on the menu; introducing plant based
Relish your re-sauces and create change
Founder of Rubies in the Rubble, Jenny Costa TELLS US ABOUT making delicious condiments from surplus ingredients that would otherwise go to waste. Prompted by
Gain visibility on food waste
Winnow builds AI tools to help chefs run more profitable and sustainable kitchens by cutting food waste. Food waste is a serious issue with ⅓
Lifting the Lid on Food Waste
David Coaton, Corporate Sector Director – Hospitality, SWRnewstar Food waste is still a huge problem globally and specifically within the UK. Whilst good progress has
The case for recycling is economic and environmental
Cat Butterfield & Lily Gray from First Mile According to the U.N FAO, if food waste were a country, its impact on global warming would
Waste Knot, want not
Vernon Mascarenhas, Nature’s Choice. In conjunction with Waste Knot. During our time providing fresh produce to establishments all across London and with a lot of direct
The circular economy of food waste
Kate Mortimer, Group Marketing and Communications Manager, Olleco Food is estimated to be responsible for around 30% of the UK’s greenhouse gas emissions. As it
Too good to go to waste: how to redistribute
Anoushka Grover, Marketing Manager AT Too Good To Go, An app that lets everyone do their bit to reduce waste, while also getting delicious food and
More customers, less waste
Rebecca Wetten, Head of Hotels, Cafes and Restaurants – UK, at KARMA, an app that helps you save great food from being wasted ⅓ of all food is
