Bars

Five ways to celebrate National Hospitality Day and showcase your green creds

By Tom Tanner, SRA The eighteenth of September. If the date isn’t in your diary already, take a moment from reading this to ink it in. It’s a Saturday and it’s National Hospitality Day. Yep, that’s right, a day for a nationwide celebration of the UK’s brilliant restaurants, hotels, pubs, bars, cafés and caterers. So, …

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The National Food Strategy and the role suppliers have to play in achieving Dimbleby’s reshaped food system

By Natalia Spinetto, Purchasing & Producer Partnerships at Collectiv Food As Henry Dimbleby so succinctly puts in Part 2 of his National Food Strategy, released last week, ‘The UK has a once-in-a-lifetime opportunity to reshape the food system’. I couldn’t agree more, although the publication was frustratingly dominated by Boris’s immediate dismissal of proposed sugar …

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Catering to the greener stomachs of the event industry

By Ellie Ashton-Melia Sustainability – Where to start?  One of the biggest challenges faced by event businesses big and small is trying to translate good intentions into transformative actions. Businesses are starting to make Net Zero and Circular Economy commitments to achieve global ambitions of keeping the planet within a 1.5-degree threshold. This stands true …

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The road to Net Zero for pubs and bars just got easier

By Tom Tanner The Culpeper in London’s Shoreditch was the venue for the launch of the Net Zero Pubs and Bars Initiative. Representatives from the creators of the initiative, Net Zero Now, development partners Coca-Cola Europacific Partners (CCEP) GB and Pernod Ricard UK, one of the pub companies participating in the pilot, Peach Pubs, a …

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Cheers to the environment: How Sustainable Wine Solutions are helping the circular economy

By Elizabeth Sprake, Sustainable Wine Solutions Sustainable Wine Solutions were delighted to join the SRA team last week to showcase our Zero Waste wine range and our U.K. first Bottle Return Scheme, as part of their team-building day. Our discussion and tasting covered everything from orange wine to the zero waste movement to COP26, as we explained our evolution …

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The heat is on: How can businesses tackle their heating emissions?

By James Sampson, Inspired Energy As a growing number of businesses pledge to reduce their carbon emissions to net zero, more organisations are realising how challenging it is to reduce their emissions in one particular area – heat. For most organisations, heating makes up a significant proportion of their overall carbon footprint – so those …

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Creating a greener future for bars, one zero waste cocktail at a time

By Tom Tanner There are many recipes for sustainability. Some are long, complicated and require the investment of time, energy and money. Few can be as simple, tasty, and time-friendly as the Zero Waste Cocktail campaign our new partners Flor de Caña have just launched. We’re delighted that Food Made Good Global has teamed up …

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Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

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SRA becomes official Knowledge Partner for the HRC Connects platform

By Tom Tanner, PR Manager, Sustainable Restaurant Association In March 2020, we welcomed hundreds of foodservice professionals to Sustainable Hospitality 2020: Food Made Good with the SRA at HRC in London’s ExCeL. Just weeks after hosting our discussions on food waste, workshops on eliminating single-use plastic and interactive sessions on reducing carbon on menus, that vast conference space was transformed into a Nightingale …

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