Celebrate Local and Seasonal

The National Food Strategy: a report and guide for the future of food in the UK

By Emma Carroll-Monteil, Sustainable Restaurant Association Earlier this month, the National Food Strategy called on the Government to commit to a package of reforms in order to build a better food system for a healthier nation and planet. The report outlines the current issues both in the UK and globally regarding the food we eat, …

The National Food Strategy: a report and guide for the future of food in the UK Read More »

We’re CLEAR about the need for transparent and regulated food labelling, are you?

By Tom Tanner, Sustainable Restaurant Association Farm fresh, farm assured, grass fed, all natural. You’ve no doubt seen and read all these labels and rolled your eyes at what substance you can actually attribute to any of them. Next to none is about the size of it. Check out this article on the BBC website …

We’re CLEAR about the need for transparent and regulated food labelling, are you? Read More »

Could carbon reducing carbs be the way to a greener future?

By Edd Lees, Co-founder, Wildfarmed It can be more than a little overwhelming to think about how we might unravel this whole climate disaster we find ourselves in. There’s no doubt we all feel some responsibility to do what’s best for the planet, while also keeping business afloat, people employed and customers happy. At Wildfarmed, …

Could carbon reducing carbs be the way to a greener future? Read More »

Be a Zero Restaurant and become a community hero

By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the help of the Civil Institute for Voluntary Action (CIVA) and the support of Hackney Council and Hackney Markets. The ZERO restaurants network will bring like-minded, environmentally conscientious food businesses together …

Be a Zero Restaurant and become a community hero Read More »

Assessing farms’ sustainability just got a whole lot easier

By Louisa Dodd, SRA Project Manager As HRH The Prince of Wales noted in his opening speech for the Global Farm Metric launch on Thursday April 29th, “You can’t manage what you can’t measure”. The farming system is under increasing pressure to measure its sustainability as we know much of our global environmental footprint, including …

Assessing farms’ sustainability just got a whole lot easier Read More »

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 …

Better Hospitality Conference: the best bits Read More »

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 gathering of the food industry’s leading agroecological pioneers come together virtually. Understandable, but also particularly incongruous, for a group of people many of whom spend the vast majority of their …

Oxford Real Farming Conference: Lessons for Foodservice Read More »

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 the month-long commitment to veganism as an annual staple. What started as a simple idea in 2014- building on trends like Dry-January or Movember – Veganuary has become a global …

A planet-friendly menu can embrace Veganuary and Regenuary Read More »

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 for the customer, the team, the bottom line and the planet. Being just a dozen sites, Pizza Pilgrims is still agile and positive changes can be introduced quickly. The issue …

How Pizza Pilgrims put 4.5 tonnes of London basil on the menu Read More »

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 awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …

First Food Made Good Awards Hong Kong re-energise sustainable food movement Read More »