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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 …
Will Coca-Cola bottles soon be made from plants?
Author: Nell Armitage In 2017, Coca-Cola produced 3 million tonnes of plastic which is roughly the same weight as 28,000 Blue Whales. But thanks to pressure from organisations such as Ellen MacArthur Foundation and TearFund,
Coping with Covid: Food Made Good Hong Kong Member Stories
Author: Tom Tanner With 4th July pencilled as the date when restaurants in England may be able to re-open, it’s incredibly helpful to be able
The Sustainable Restaurant Association and Just Eat Fight Food Waste
Author: Alana Mellon It is estimated that ⅓ of all food produced globally ends up as waste. This is both an environmental and ethical concern.
Feeding the Community during Lockdown
Author: Tom Tanner Photo Credit: @Lana de Meillon Malard from @CatfordFridge Faced with a mountain of potential food waste and an unspecified period of furlough,
How has Covid affected your confidence?
By tom tanner Last week we surveyed the sector to help inform our submission to the Westminster All-Party Parliamentary Group for Hospitality and Tourism’s ‘Pathways
How to build an effective carbon reduction strategy
By Cameron McDonald A growing number of foodservice operators are responding to the climate emergency by taking measurable, meaningful action and implementing an effective carbon
Lussmanns, The Three Stags & The Wheatsheaf: Delivery and more
When the lockdown happened at the end of March, operators had to take quick decisions. Furlough all staff? Try delivery? Donate to NHS? All of
Webinar: Re-Open Right
Watch the webinar powered by Crowdcast Download the slides here summary BY TOM TANNER Foodservice operators that use the lockdown as a “slither of opportunity”
Webinar: Delivery Made Good
SUMMARY BY TOM TANNER This is a summary of the Sustainable Restaurant Association Delivery Made Good Webinar 1 April 2020 For members of Food Made
Avoiding food waste during COVID-19
By Tom Tanner While it may not be absolutely top of your list of priorities right now, we know you’d want to do everything you can
COVID-19: Member Update
By Tom Tanner The last few weeks have hit hospitality like a tsunami. Coronavirus has not discriminated. Everyone has been hit very hard. We are
6 steps to safe, sustainable service during COVID-19
BY TOM TANNER The new social distancing and self-isolation measures announced by the Government (announced 23 March) spell out the measures necessary to prevent the spread
