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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 …
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,
Red Tractor enhances chicken welfare
By Jim Moseley, CEO, Red Tractor The pandemic has brought food supply into sharp focus – perhaps more so than any other time since World
Webinar – Menu 2.0: Plating up sustainably post-COVID
Download the slides Summary Author: Tom Tanner Host: Louisa Dodd, Project Manager, SRA Guests: Chantelle Nicholson, Chef/Owner Tredwells Edwina Hughes, Head of Engagement, Cool Food
How to ensure your compostables are correctly dealt with
Author: Tom Mockridge, Commercial Director @ Paper Round Foodservice businesses face a new set of challenges as they plan to reopen post-lockdown. Many businesses which
Bar World of Tomorrow
Author: Louisa Dodd Behind the scenes, we’ve been busy working with the global drinks giant, Pernod Ricard, on the best way to support wet-led hospitality
Webinar Summary: Dining at a Distance
Author: Tom Tanner Download the slides With physical distancing likely to be with us for at least the next few months we brought together
