Celebrate Local and Seasonal

How do Brighton chefs cook for the climate?

By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our One Planet Plate campaign, we sat down with the chefs from Lucky Beach and Purezza, two restaurants in the city that champion sustainability and talked to them about their One …

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One Planet Plate spotlight on…Hypha, Chester

We sat down with Hypha founder Nicholas Friar, to discuss the inspiration behind his restaurant, the local businesses he works with and the seasonal dishes on the menu including their One Planet Plate, a plant-based lasagne, featuring local, seasonal vegetables. How did Hypha and its concept start? What first interested you in creating a sustainably …

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MUME: A plum winner of Asia’s 50 Best Sustainable Restaurant Award

By Tom Tanner, Sustainable Restaurant Association Having worked with The World’s 50 Best Restaurants, judging their Sustainable Restaurant Award for almost a decade now, means we’ve seen the engagement with sustainability issues accelerate and deepen across the planet. Receiving submissions from restaurants in territories new to us that demonstrate new levels of commitment and creativity …

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Want a better food future? Choose a One Planet Plate

By Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are reducing our carbon footprint, protecting depleted fish stocks, supporting local businesses or eating seasonal produce or clamping down on food waste. Food presents us with multiple ways to make a …

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Regenuary and Veganuary: why can’t we be friends?

By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re here to explain why, and to also quick dive into what each of these campaigns mean.  What is Veganuary?  In the past several years, we’ve seen individuals, businesses, and big …

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12 DAYS OF SUSTAINABLE CHRISTMAS

With Christmas nearly here, it’s time to check that you have everything ready for the holidays – including your sustainability practices! With help from some of the fabulous food service businesses we work with, we’ve launched 12 Days of Sustainable Christmas (check it out on Instagram!) – packed with ideas and tips for making the …

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Dough-ing the right thing just got so local and tasty at Pizza Pilgrims

By Tom Tanner Walk into Pizza Pilgrims’ new restaurant on the Fourth Floor at Selfridges and you can just smell something’s a bit different. Ok, so the basil plant guard of honour could have a fair bit to do with that sense that this isn’t your average pizzeria. Pick up a menu and you’ll start to realise …

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

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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Wahacamole helps Mexican street food group win R200 award

By Tom Tanner There’s a long-held perception that it’s the independent, small-scale, artisan restaurants, pubs and cafés that are the sustainability pioneers and who will lead us to a better food future.  From the get-go back in 2010, here at the Sustainable Restaurant Association, we took the view that while it was often the ‘small guys’ that would …

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How hospitality proves its purpose through the pandemic and beyond

By Tom Tanner, SRA With restaurants now firmly re-open and operating at something like full capacity again, it’s time to shift our focus back from one threatening big C to another. While Covid has dominated plans for the last 16 months, climate change is no passing threat. The findings of the recent Purpose Survey we …

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