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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 …
Energy Bill Relief Scheme: How will it affect hospitality?
By Tom Tanner, Sustainable Restaurant Association Large or small, hospitality businesses of all sizes have been seriously rattled by the soaring energy price rises of
How circularity can shape the future of ‘disposables’
By Safia Qureshi, Founder & CEO CLUBZERØ Single-use packaging is a global waste crisis and existing solutions do not provide a convenient option or simply
New national leaders. A blow to planet’s prospects?
By Tom Tanner, Sustainable Restaurant Association Such has been the magnitude and speed of change amongst the rulers of our nation this last week or
Could street food venison be a sustainability game changer?
By Tom Tanner, Sustainable Restaurant Association What do you get if you take two former fine dining chefs, a hunter, one of the UK’s most
How hospitality can reduce the impacts of seafood consumption
By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging
Top tips for going global to plug chef shortage
By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a
Zero waste cocktails, 100% creative mixologists
By Abi Englefield, One Planet Plate, Global Project Manager As part of our partner rum brand Flor de Caña’s ongoing pledge to reduce waste and
Tenth winner of global award makes waves with its sea pantry
And the winner is…Aponiente. Congratulations to Ángel León and his team at their restaurant near Cadiz for beating off stiff competition from more than 30
Groundswell: making the case for regenerative agriculture
By Louisa Dodd, SRA Senior Project Manager Who needs Glastonbury when you’ve got a supergroup of some of the biggest and best-known names in hospitality
By Aaima Ali, Marketing Executive, Belu We recently published an impact report for 2021 in which we shared our reasons behind the decisions we’ve taken
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
Restaurant group cleans up and saves tonnes of plastic
By Tom Tanner, Sustainable Restaurant Association In the summer of 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group (TRG) which is
