Bars

“Food Made Good – transferrable, accessible and easy to understand”

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By Tom Tanner, Sustainable Restaurant Association We recently agreed a strategic partnership with Sustainability Consultant Keary Shandler and Restaurateur Omar Shihab to make Food Made Good available to all restaurants in the UAE. There are more than 13,000 restaurants in Dubai, more per capita than London and New York City. We interviewed Keary and Omar …

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Outgoing award-winning pub owner reveals secrets of 78% margins and success

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By Tom Tanner, Sustainable Restaurant Association Almost exactly three years on from lifting the coveted Sustainable Business of the Year Award at the 2019 Food Made Good Awards, Ollie and Lauren Hunter are leaving The Wheatsheaf Chilton Foliat as a thriving village pub – transformed from when they took it on in 2015. Ollie took …

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Put the ‘bee’ into biodiversity in your backbar

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By Tom Tanner, Sustainable Restaurant Association Just as chefs have a big role to play in helping diners use the power of their appetites wisely, so bartenders and mixologists can satisfy customers’ thirst for drinks that don’t cost the earth. That’s why we’ve teamed up with Discarded Spirits, avallen, Sustainable Wine Solutions, The Uncommon Wine …

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Parisian bar opening the door to a better drinks future

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By Tom Tanner, Sustainable Restaurant Association Little Red Door has opened a large green door to every other bar on the planet with a blueprint for how to operate with people and the planet at the very core of everything you do. Cheers to the 2022 winner of the Sustainability Award at The World’s 50 …

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Zero waste cocktails, 100% creative mixologists

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By Abi Englefield, One Planet Plate, Global Project Manager As part of our partner rum brand Flor de Caña’s ongoing pledge to reduce waste and help fight climate change, they have launched Zero Waste Cocktails. It’s a campaign aimed at engaging bars and restaurants around the world to serve up delicious sustainable cocktails made from …

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Is it just me or are cocktails really rubbish now?

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By Kate Dranginis, SRA Climate Analyst Rubbish cocktails are the trend in bar world right now. By that, I don’t mean we’re in the middle of an ironic throwback to lurid and sickly-sweet Woo-Woos, though they do have their time and place. Low-waste cocktails which consider their environmental impact are what the industry is excited …

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Istanbul – gateway to sustainability

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By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association  Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the world in Istanbul for the third Global Gastro-Economy Summit. Hosted by TURYid, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association.  Packed in a conference center at the intersection of …

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Global award for Australian bar where they waste nothing and you taste everything

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By Tom Tanner The Ketel One Sustainable Bar Award 2021, at the World’s 50 Best Bars, has been won by Re-. The extraordinary scale of the commitment to minimising waste at the Sydney, Australia cocktail bar, would be impressive for a venue that’d been operating for a decade. The fact that it only opened its …

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