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The secrets to sustainable coffee pods
Ever-popular and super convenient, pods remain the coffee of choice for many businesses. But are those delicious, crema-topped brews sustainable? Traditional coffee pods are certainly …
Is mitigating food waste the key to the net zero recipe?
By Harriet Lindsey, Paper Round We’re Paper Round – the business recycling experts. This means that we are extremely well placed to discuss all things waste and climate
First Food Made Good Award in Japan champion sustainable restaurant pioneers
By Takeshi Shimotaya, Executive Director, Sustainable Restaurant Association, Japan The Sustainable Restaurant Association Japan held the Food Made Good Japan Awards 2021 on 15th November
COP26: A response, one week on.
Written by Emma Carroll-Monteil, The SRA Depending on who you talk to or what you read, the outcomes of COP26 have been described in a
Wahacamole helps Mexican street food group win R200 award
By Tom Tanner There’s a long-held perception that it’s the independent, small-scale, artisan restaurants, pubs and cafés that are the sustainability pioneers and who will lead
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
