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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 …
COVID-19: Advice for Employers
BY TOM TANNER Although the information below is directed at business leaders dealing with this difficult situation, it is important that all employees are aware
Food Waste Bad Taste: OXO Tower Restaurant, Bar and Brasserie
AUTHOR: TOM TANNER Executive Head Chef Jeremy Bloor and Andrea Zick, Personal Assistant to the General Manager at OXO Tower Restaurant, Bar and Brasserie reveal why they participated in
A Betty Brand of Coffee
AUTHOR: MONA MAH, Extract Coffee Roasters Most of us love our morning cup of coffee and it’s estimated that around 90% of the world’s population enjoy
Eat. Sit. Suffer. Repeat.
AUTHOR: KATE PARKES This week saw the launch of the RSPCA’s new report on the health and welfare implications for fast growing breeds of
Less Salt, more flavour! #SaltAwarenessWeek
Author: Sonia Pombo, Queen Mary University of London 9-15 March is Salt Awareness Week, an annual campaign aimed at, you guessed it, raising awareness
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
