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The road to Net Zero for pubs and bars just got easier
By Tom Tanner The Culpeper in London’s Shoreditch was the venue for the launch of the Net Zero Pubs and Bars Initiative. Representatives from the …
Be a Zero Restaurant and become a community hero
By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the
Helen Smith, Employment & Learning Service Manager, Unity Works Bars and restaurants are struggling to recruit enough staff and some may not be able to
Making sustainable seafood the only option – there’s an app for that
By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society Seaspiracy, the recently released Netflix feature-length documentary, raised a lot of issues that shocked many. Sadly,
In water we Trust: Helping the drinks industry workforce one bottle at a time
By Mark Bickerton, Co-founder, Trust Water Trust Water was launched this year to help support those working in the drinks industry, with 100% of net profits from every bottle
Assessing farms’ sustainability just got a whole lot easier
By Louisa Dodd, SRA Project Manager As HRH The Prince of Wales noted in his opening speech for the Global Farm Metric launch on Thursday
Better Hospitality Conference: the best bits
The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the
Be Positive and sign the Food & Drinks manifesto
By Niels de Fraguier, CEO Positive The whole Food & Drinks (F&D) and Hospitality sectors have the potential to spearhead our transition to a Regenerative
Taking the purpose pulse
Restore our Earth. That’s the strapline for today – Earth Day, the day we’ve chosen to launch The Hospitality Purpose Pulse Survey, to better understand
To eat fish or not to eat fish, that’s the wrong question
As a Marine Biologist myself, nothing in the Netflix documentary Seaspiracy was new or novel to me and highlighted issues I have been researching well
EATDRINKSLEEP serving up Covid security… safely
By Andrea Worrall, Business Development Consultant, Purazine Last Summer, during the Eat Out to Help Out month, venues around the country proved that they can
SRA becomes official Knowledge Partner for the HRC Connects platform
By Tom Tanner, PR Manager, Sustainable Restaurant Association In March 2020, we welcomed hundreds of foodservice professionals to Sustainable Hospitality 2020: Food Made Good with the
Reducing waste, reinventing recycling
By Will Keer, Business Director, SWRnewstar Last week the government launched consultations on two policies designed to reduce waste and reinvent recycling in the UK.
