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EATDRINKSLEEP serving up Covid security… safely
By Andrea Worrall, Business Development Consultant, Purazine Last Summer, during the Eat Out to Help Out month, venues around the country proved that they can …
Sustainable Hospitality 2020: Food Made Good with the SRA
AUTHOR: TOM TANNER When at the end of HRC 2019 the organisers asked the 21,000 delegates for their top priority for 2020, sustainability topped the
Food Waste Bad Taste Case Study: Iris & June
AUTHOR: Jodie Whitelaw, owner and granddaughter, Iris & June Why did you sign up to participate in Food Waste Bad Taste? We wanted to
Fairtrade Fortnight: She Deserves Fairtrade
AUTHOR: SOPHIE LONG, FAIRTRADE FOUNDATION Fairtrade Fortnight: 24th February – 8th March 2020 Fairtrade Fortnight in 2019 focused on the people – in particular
Q&A with The Bay on their new sustainable refurb
AUTHOR: TOM TANNER Eighty awards, many of them for sustainability, a fiercely loyal and growing customer base, widespread industry recognition and six successive Three
A sustainability update from three-star member Searcys
Author: Darren Deadman, Culinary Director at Searcys It has been over a year since we first announced our sustainability pledges, and as we start the new
#ShowTheLove for new campaign by The Climate Coalition
AUTHOR: Leila Bousbaa, The Climate Coalition The food industry has a significant part to play in the climate crisis, with a whopping 26% of
Recycling project pays off for Petersham Nurseries
Author: Charles Hope-Dunbar, Sustainable Advantage Busy, award-winning restaurant Petersham Nurseries was desperate to improve its recycling record. A number of what it thought insurmountable hurdles
30 Easy Ways to Join the Food Revolution
AUHTOR: Ollie Hunter, The Wheatsheaf Chilton Foliat In our search for sustainability at the pub we have found that it’s not only an environmental
UK Roundtable on Sustainable Soya
AUTHOR: ROSE MCCULLOCH, EFECA In January, Efeca gave a presentation to SRA members on how soya is used in foodservice supply chains and how
Bringing restaurant groups together to make food good
By Tom Tanner, SRA Press & PR Stuck in your own kitchen or office, tackling climate change can feel a bit overwhelming. That’s because it
Sustainable Hospitality 2020: Food Made Good with the SRA
AUTHOR: TOM TANNER When the organisers of HRC (Hotel, Restaurant and Catering) asked their audience for the issue that was foremost on their mind for
SRA goes digital to help canteens combat climate change
AUTHOR: TOM TANNER, SRA Press & PR This week we launched a new six-month programme in two university canteens and two to shift people
