Celebrate Local and Seasonal

How foodservice can plate up more progress in 2021

By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest in the sector. Compiled by Will Nicholson, a leading expert in sustainable food systems, the report assesses the progress made by major UK-operating foodservice businesses on the journey to a …

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The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

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Where the fork can almost reach the farm

Pensons at The Netherwood Estate From the moment the foundations were laid for the major renovation project to transform derelict farm buildings into the vision of Pensons restaurant, sustainability was at the core of our plans and helped inform the myriad of decisions that had to be made.   We launched at the end of January 2019 and were thrilled and honoured to be awarded a Michelin-Star just 8 months after we opened our doors, acknowledging that we are …

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Six ways to wow your customers on Super Saturday

By Tom Tanner Independence Day, Super Saturday, the end of hibernation – whatever you’re choosing to call this weekend’s re-opening, for the more than 10,000 SRA Member kitchens readying themselves to serve customers on site again for the first time in more than three months, this is undoubtedly a massive moment. We’re as thrilled as …

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WEBINAR – Circular Restaurants

Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan, Founder, SpiceBox LWARB’s Advance London Team and the SRA partnered on creating Circular Restaurants: Food that doesn’t cost the earth – a guide to help food businesses, and restaurants in …

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Webinar – Menu 2.0: Plating up sustainably post-COVID 

Download the slides Summary Author: Tom Tanner Host: Louisa Dodd, Project Manager, SRA Guests: Chantelle Nicholson, Chef/Owner Tredwells Edwina Hughes, Head of Engagement, Cool Food Pledge Louisa kicked off by explaining the aim of the webinar – to help all operators re-open for business with a menu designed to make the most sustainable dish(es) the …

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3 Bristol-based restaurants whose menus are at least 50% vegetarian | #FoodMadeGood50Sustainabilitree

AUTHOR: ADYA RANA The second in our Food Made Good 50 Sustainabilitree series… This fortnight we’re running through some of our members who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool.   Food Made Good 50 area checked off: “At least half …

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Food Made Good 50 Sustainabilitree: “We change the menu with the seasons”

AUTHOR: ADYA RANA The first in our Food Made Good 50 Sustainabilitree series… This fortnight we will be taking you through some of our members who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool. First up – “We change the menu with …

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#SimplifyingSustainability #1 – Celebrating Local & Seasonal

AUTHOR: ADYA RANA   Given that sustainability is one of the fastest growing industries of our generation, it’s no surprise that there is a lot of information out there. We understand, it can be hard to know where to start. That’s why we developed our Sustainability Framework to help distill the complex set of issues. …

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