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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 …

Eat. Sit. Suffer. Repeat.
AUTHOR: KATE PARKES This week saw the launch of the RSPCA’s new report on the health and welfare implications for fast growing breeds of

Less Salt, more flavour! #SaltAwarenessWeek
Author: Sonia Pombo, Queen Mary University of London 9-15 March is Salt Awareness Week, an annual campaign aimed at, you guessed it, raising awareness

Sustainable Hospitality 2020: Food Made Good with the SRA
AUTHOR: TOM TANNER When at the end of HRC 2019 the organisers asked the 21,000 delegates for their top priority for 2020, sustainability topped the

Food Waste Bad Taste Case Study: Iris & June
AUTHOR: Jodie Whitelaw, owner and granddaughter, Iris & June Why did you sign up to participate in Food Waste Bad Taste? We wanted to

Fairtrade Fortnight: She Deserves Fairtrade
AUTHOR: SOPHIE LONG, FAIRTRADE FOUNDATION Fairtrade Fortnight: 24th February – 8th March 2020 Fairtrade Fortnight in 2019 focused on the people – in particular

Q&A with The Bay on their new sustainable refurb
AUTHOR: TOM TANNER Eighty awards, many of them for sustainability, a fiercely loyal and growing customer base, widespread industry recognition and six successive Three

A sustainability update from three-star member Searcys
Author: Darren Deadman, Culinary Director at Searcys It has been over a year since we first announced our sustainability pledges, and as we start the new

#ShowTheLove for new campaign by The Climate Coalition
AUTHOR: Leila Bousbaa, The Climate Coalition The food industry has a significant part to play in the climate crisis, with a whopping 26% of

Recycling project pays off for Petersham Nurseries
Author: Charles Hope-Dunbar, Sustainable Advantage Busy, award-winning restaurant Petersham Nurseries was desperate to improve its recycling record. A number of what it thought insurmountable hurdles

30 Easy Ways to Join the Food Revolution
AUHTOR: Ollie Hunter, The Wheatsheaf Chilton Foliat In our search for sustainability at the pub we have found that it’s not only an environmental

UK Roundtable on Sustainable Soya
AUTHOR: ROSE MCCULLOCH, EFECA In January, Efeca gave a presentation to SRA members on how soya is used in foodservice supply chains and how

Bringing restaurant groups together to make food good
By Tom Tanner, SRA Press & PR Stuck in your own kitchen or office, tackling climate change can feel a bit overwhelming. That’s because it