Trade News

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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Reducing waste, reinventing recycling

By Will Keer, Business Director, SWRnewstar Last week the government launched consultations on two policies designed to reduce waste and reinvent recycling in the UK. Focussed on packaging, both policies will boost the shift to a circular economy by changing the current production and recycling system: Deposit Return Scheme (DRS) covers drinks containers Extended Producer …

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The National Food Strategy – what to expect

Author: Tom Tanner Given that one in eight people in the UK earn a living from it, we all eat it every day, it helps define who we are as individuals as well as a nation and is our primary social act – it’s pretty hard to understand why we’ve not had a national food …

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Most sustainable young chef on the planet? We decide…

by Simon Heppner   I was in Seville a couple of weeks ago at the World Travel and Tourism council’s global summit and had the good fortune to hear Barak Obama, in conversation with the Hilton CEO, Chris Nassetta, share his views on everything from climate change and escaping the White House in-tact, to social …

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Growing a good team – the key to sustainable success

Turn the clock back 450 years and Richard Cromwell, son of Oliver, became Lord Protector of the Realm while living in Hursley in 1658. The pair of them built a reputation on tough, puritan principles enforced with a rod of iron. Their style was a far cry from the management techniques employed by Mark Thornhill, landlord …

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Tap into the great water debate

Have you succumbed to the drip, drip effect of constant pressure to serve tap water only, but regretted the significant loss to your bottom line? Or, perhaps you lie awake at night sweating over all those premium imported bottles of water you’re selling which, while they keep the accountants happy, are having a drastic effect …

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Top Tips for turning work culture into a gold medal winning business

Skateboarding and surfing are just a couple of the new ‘sports’ that’ll get a run out at the 2020 Olympics in Tokyo. But what if the International Olympic Committee was to look further outside the box and include running a restaurant on the roster? Listening to some of the very leading names in the industry …

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Is good food ever surplus to requirement?

It’s harvest season – a time of plenty, when traditionally we celebrate and give thanks for the volume of food our farmers have produced over the summer months. The tonnes of wonderful food have been lovingly and tirelessly grown with the sole purpose of feeding a human stomach. But as countless studies by eminent organisations …

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Top tips to reduce food waste

Disposing of food waste responsibly, as outlined in the sister blog to this, is critically important. But, keeping waste to a an absolute minimum is even more important. According to data we gleaned from studying 92 restaurants during our 18-month FoodSave programme, the average restaurant is wasting more than seven tonnes a year worth at …

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Making fizzy pop rock for kids’ health

By Charlotte Jarman, Children’s Health Fund When food charity Sustain established the Children’s Health Fund a year ago with the help of Jamie Oliver, we had three aims.  Firstly, we wanted to raise awareness of the health problems associated with our over-consumption of the white stuff. Secondly, we wanted to raise money for projects which …

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