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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 …
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
Regenuary and Veganuary: why can’t we be friends?
By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re
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
