Climate change

Energy Bill Relief Scheme: How will it affect hospitality?

By Tom Tanner, Sustainable Restaurant Association Large or small, hospitality businesses of all sizes have been seriously rattled by the soaring energy price rises of recent months and the threat of more to come. The prediction this week from Fuller’s that it’s total annual bill for gas and electricity would leap from £8m to £18m …

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How circularity can shape the future of ‘disposables’

By Safia Qureshi, Founder & CEO CLUBZERØ Single-use packaging is a global waste crisis and existing solutions do not provide a convenient option or simply do not work for in-store, takeaway and delivery across food and beverage. Current ‘sustainable alternatives’ including BYO (Bring Your Own) have low uptake of approximately 2% due to the inconvenience …

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New national leaders. A blow to planet’s prospects?

By Tom Tanner, Sustainable Restaurant Association Such has been the magnitude and speed of change amongst the rulers of our nation this last week or so, it’s been hard to keep track with what’s been going on behind the scenes. How has the death of the Queen, the accession of King Charles III and the …

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How hospitality can reduce the impacts of seafood consumption

By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging across oceans to catch our favourite fish such as cod. However, over the past few decades the UK has increasingly relied on seafood from overseas, becoming a net importer in …

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National Food Strategy: the giant omelette that breaks no eggs

By Tom Tanner, Sustainable Restaurant Association After what seemed like an age, the government finally published its National Food Strategy for England. Publication has been greeted with the full range of food metaphors – none of them flattering: flat as a pancake or thin gruel. Take your pick.  The strategy followed the two reports published by …

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Good to the bone – tenth NRA sustainability award winner revealed

This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …

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The secrets to sustainable coffee pods

Ever-popular and super convenient, pods remain the coffee of choice for many businesses. But are those delicious, crema-topped brews sustainable?  Traditional coffee pods are certainly burdened with numerous concerns, including the exploitation of farmers, deforestation and plastic waste. But where there’s a will, there’s a way – and Pact Coffee’s pods come with an eco-friendly …

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Are you serving one of London’s most climate friendly dishes

By Abi Englefield, One Planet Plate campaign manager This summer the capital’s set to celebrate London Climate Action Week (LCAW) and we want to help seven million Londoners use the power of their appetites wisely and need chefs to satisfy them. LCAW is the focal point for everyone working to lead the fight about against …

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IPCC Third Report: Key headlines and takeaways for the food sector

BY EMMA CARROLL-MONTEIL, SUSTAINABLE RESTAURANT ASSOCIATION Last week the Intergovernmental Panel on Climate Change (IPCC) published their third working group report Climate Change 2022: Mitigation of Climate Change. The three IPCC reports can be (very) briefly summarised as:   IPCC I: What’s causing climate change?   IPCC II: How bad is it?   IPCC III: What are we going to …

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