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Foodservice’s sandwiches a cut above retail when it comes to plant-based
By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can …
Are you serving one of London’s most climate friendly dishes
By Abi Englefield, One Planet Plate campaign manager This summer the capital’s set to celebrate London Climate Action Week (LCAW) and we want to help
IPCC Third Report: Key headlines and takeaways for the food sector
BY EMMA CARROLL-MONTEIL, SUSTAINABLE RESTAURANT ASSOCIATION Last week the Intergovernmental Panel on Climate Change (IPCC) published their third working group report Climate Change 2022: Mitigation of Climate
One Planet Plate spotlight on…Hypha, Chester
We sat down with Hypha founder Nicholas Friar, to discuss the inspiration behind his restaurant, the local businesses he works with and the seasonal dishes
MUME: A plum winner of Asia’s 50 Best Sustainable Restaurant Award
By Tom Tanner, Sustainable Restaurant Association Having worked with The World’s 50 Best Restaurants, judging their Sustainable Restaurant Award for almost a decade now, means
How canteens captivated customers to cut carbon and eat more healthily
By Emily Shankar, Project Manager, Sustainable Restaurant Association Sustainable Diets There is a general rule of thumb that foods that are good for our health
Ukraine war reveals fragile food security
Written by Tom Tanner, The SRA The current war in Ukraine is destroying and devastating a country, displacing millions of people, and ruining lives. The
How foodservice is facing up to the food waste challenge
By Tom Tanner, Sustainable Restaurant Association With food costs soaring, food poverty on the rise and the climate impact of wasted food now accounting for
Want a better food future? Choose a One Planet Plate
By Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are
The Duke of Cambridge – a true Guardian of Grub
By Tom Tanner, Sustainable Restaurant Association For any foodservice business looking to make a serious dent in its food waste, carrying out a simple audit
In response to the 2022 IPCC Report – what you can do
By Emma Carroll-Monteil, Sustainable Restaurant Association In 2021 the IPCC (International Panel on Climate Change) published the Working Group I Report – also appropriately referred
Mix up your meat-free menus to cash in on flexitarian behaviour change
By Tom Tanner, Sustainable Restaurant Association Eating less meat is now a behaviour, not a trend. That’s the firm view of Phil Thornborrow, Foodservice Director
Exchange waste water for cash and carbon savings
By Isabel Schestak, Post-doctoral researcher, Bangor University Commercial kitchens in the UK hospitality and food service sector consume more energy for the preparation of meals
