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Tireless attention to detail gifts OCD MENA award
By Tom Tanner, Sustainable Restaurant Association While the food at OCD does plenty of talking itself, the team at the Tel Aviv restaurant are so …
Save your energy for a greener year
By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment
Pubs get even peachier with ketchup made with pears
By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach
What progress have we made on plastic?
WRAP has this week published its second annual report for the UK Plastics Pact. The report reveals good progress on the four key targets its
How Pizza Pilgrims put 4.5 tonnes of London basil on the menu
As a Managing Director of an expanding, popular pizza restaurant group, Gavin Smith is constantly looking for ways for making the business better – better
First Food Made Good Awards Hong Kong re-energise sustainable food movement
By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first
Have your say on plans for junk food advertising ban
By Juliane Caillouette-Noble, Development Director, Sustainable Restaurant Association Earlier this month the government launched a new consultation on proposals to ban online advertising for foods
How foodservice can plate up more progress in 2021
By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest
The secrets of the most sustainable street food trader – Honest!
We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year.
Five ways to navigate the plastic reduction roadmap
By Juliane Caillouette-Noble, SRA Development Director A new report is out from City2Sea, a Bristol based environmental organization campaigning to stop plastic pollution, looking at
Just how ‘sustainable’ are sustainable restaurants?
By Ben McMenamin One of the core challenges in sustainability today is cooperation and cohesion. While there are a range of different people and organisations
Our guide to avoiding lockdown foodwaste
With the impending closure of hospitality from Thursday, we’re keen as ever to reduce the chance of your well sourced ingredients, going to waste. If
United we stand – partner with us to help hospitality build back better in 2021
Wrap up warm. This winter, the industry hospitality we know and love is in survival mode. Huge stress and strain are being felt at all
