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Energy Bill Relief Scheme: How will it affect hospitality?
By Tom Tanner, Sustainable Restaurant Association Large or small, hospitality businesses of all sizes have been seriously rattled by the soaring energy price rises of …
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
Will Coca-Cola bottles soon be made from plants?
Author: Nell Armitage In 2017, Coca-Cola produced 3 million tonnes of plastic which is roughly the same weight as 28,000 Blue Whales. But thanks to pressure from organisations such as Ellen MacArthur Foundation and TearFund,
Coping with Covid: Food Made Good Hong Kong Member Stories
Author: Tom Tanner With 4th July pencilled as the date when restaurants in England may be able to re-open, it’s incredibly helpful to be able
The Sustainable Restaurant Association and Just Eat Fight Food Waste
Author: Alana Mellon It is estimated that ⅓ of all food produced globally ends up as waste. This is both an environmental and ethical concern.
Feeding the Community during Lockdown
Author: Tom Tanner Photo Credit: @Lana de Meillon Malard from @CatfordFridge Faced with a mountain of potential food waste and an unspecified period of furlough,
How has Covid affected your confidence?
By tom tanner Last week we surveyed the sector to help inform our submission to the Westminster All-Party Parliamentary Group for Hospitality and Tourism’s ‘Pathways
How to build an effective carbon reduction strategy
By Cameron McDonald A growing number of foodservice operators are responding to the climate emergency by taking measurable, meaningful action and implementing an effective carbon
Lussmanns, The Three Stags & The Wheatsheaf: Delivery and more
When the lockdown happened at the end of March, operators had to take quick decisions. Furlough all staff? Try delivery? Donate to NHS? All of
