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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 …
How to source climate and nature friendly meat
Simon Billing, Executive Director at Eating Better explains how the charity’s new sourcing guide can help. The Eating Better alliance, of which the SRA is
Four ways to Choose the World you Want this Fairtrade Fortnight
By Martha Qureishi, Partnership Officer, Fairtrade This Fairtrade Fortnight, thousands of individuals, operators and major companies across the UK will raise the voices of farmers
Tool up to take action on food waste this March
Monday 1 March – a definite date for the diary as it heralds the start of the first Food Waste Action Week. Being run by
Oxford Real Farming Conference: Lessons for Foodservice
By Louisa Dodd, Project Manager, Sustainable Restaurant Association As with almost all events since March 2020, the Oxford Real Farming Conference (ORFC) saw the annual
Hospitality central to helping UK reach Net Zero targets, says Minister
By Tom Tanner This week’s debate in Parliament about the appointment of a Minister for Hospitality should have left the industry and the millions working
A planet-friendly menu can embrace Veganuary and Regenuary
By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association A record half a million people have signed up to participate in Veganuary this year, further solidifying
Save your energy for a greener year
By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment
Pubs get even peachier with ketchup made with pears
By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach
What progress have we made on plastic?
WRAP has this week published its second annual report for the UK Plastics Pact. The report reveals good progress on the four key targets its
How Pizza Pilgrims put 4.5 tonnes of London basil on the menu
As a Managing Director of an expanding, popular pizza restaurant group, Gavin Smith is constantly looking for ways for making the business better – better
First Food Made Good Awards Hong Kong re-energise sustainable food movement
By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first
Have your say on plans for junk food advertising ban
By Juliane Caillouette-Noble, Development Director, Sustainable Restaurant Association Earlier this month the government launched a new consultation on proposals to ban online advertising for foods
