BLOG
Opinion: ‘Don’t Look Up’ isn’t far from non-fiction
By Emma Carroll-Monteil, The SRA The recently released satirical film ‘Don’t Look Up’ has been a sensation, and many – climate change researchers, in particular …
Spirit of sustainability shines through in San Pellegrino Young Chefs
By Tom Tanner We were thrilled when San Pellegrino approached us back in 2019 to help them create a new award. For the 2019 edition,
Food, drink and laughter as well as some serious Net Zero chat at COP26
By Tom Tanner A beer festival, cracking comedy, fabulous food and live music. Who knew tackling climate change could be so much fun? If you’re
What is COP26? And why is it important to Hospitality?
By Emma Carroll-Monteil and Kate Dranginis COP26 – what is it? And why are we excited about it? Each year, world leaders gather to discuss
Which restaurant and pub chains are the most family and planet friendly?
By Laura Chan, Policy Officer, Soil Association The UK is under the microscope this year interrogating how we aren’t and how we should be meeting
Changing the eating habits of students and workers for the better one dish at a time
By Tom Tanner The 18th of October marks a significant date. It saw the start, or more accurately, the re-start, of what promises to be
Time for hospitality to walk the walk and certify its credentials
What’s the most effective way for a restaurant, pub, café or caterer to make both a real difference on the issues that really matter, and
Net zero for restaurants just got a whole lot easier
By Tom Tanner With world leaders set to descend on Glasgow next month, a news agenda already teeming with stories about the climate crisis will,
Cash in on benefits of new tipping regime
By Tom Tanner, SRA Two million hospitality workers stand to gain from the Government’s new plans to overhaul tipping practices, ensuring all tips go to workers. Five years after
How hospitality proves its purpose through the pandemic and beyond
By Tom Tanner, SRA With restaurants now firmly re-open and operating at something like full capacity again, it’s time to shift our focus back from
The National Food Strategy and what it means for hospitality
So, you spotted that the National Food Strategy was published in the height of the summer and, like many, bookmarked the link and told yourself
The best change starts in tiny (reusable) packages
By Tom Tanner, SRA Too often as an individual, the enormity of climate change and the biodiversity crisis can feel overwhelming. “How can anything I
How making coffee for good proved an award winning formula
By Natalie Lobel, Founder of Grounded MCR Sustainability – a word often bandied around by people who’ve ticked the right boxes in their business plan
