COVID-19

How Nando’s is ensuring offsetting isn’t miss-stepping

By Henry Unwin, Head of Sustainability, Nando’s Whilst the last year has brought plenty of challenges it has also shown us what we are able to achieve in the face of a crisis. To me this brings a glimmer hope in our ability to tackle the most pressing crisis of our generation, the climate crisis. …

How Nando’s is ensuring offsetting isn’t miss-stepping 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 »

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 »

EATDRINKSLEEP serving up Covid security… safely

By Andrea Worrall, Business Development Consultant, Purazine Last Summer, during the Eat Out to Help Out month, venues around the country proved that they can operate in a Covid secure way; but as they prepare for reopening post lockdown on 12 April, what is their long term strategy for keeping their clients virus free without …

EATDRINKSLEEP serving up Covid security… safely Read More »

Four ways to Choose the World you Want this Fairtrade Fortnight

By Martha Qureishi, Partnership Officer, Fairtrade This Fairtrade Fortnight, thousands of individuals, operators and major companies across the UK will raise the voices of farmers and workers. This year we’re asking you to ‘Choose the World You Want’ and to tell others about the challenges that farmers face from climate change. We will be hosting …

Four ways to Choose the World you Want this Fairtrade Fortnight Read More »

Hospitality central to helping UK reach Net Zero targets, says Minister

By Tom Tanner This week’s debate in Parliament about the appointment of a Minister for Hospitality should have left the industry and the millions working in it, in no doubt that there is overwhelming cross party understanding of the plight of the industry and a need to extend support until restaurants and pubs can re-open …

Hospitality central to helping UK reach Net Zero targets, says Minister Read More »

Save your energy for a greener year

By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment that operation can resume at capacity is a work in progress for many people. But with financial matters likely to take priority, it’s important efforts to be sustainable remain on …

Save your energy for a greener year Read More »

Pubs get even peachier with ketchup made with pears

By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach Pubs.  At Rubies in the Rubble, we believe that food should be valued as a precious resource. That’s why our products are packed with delicious ingredients that would otherwise go …

Pubs get even peachier with ketchup made with pears Read More »

Our guide to avoiding lockdown foodwaste

With the impending closure of hospitality from Thursday, we’re keen as ever to reduce the chance of your well sourced ingredients, going to waste. If you’re looking at your restaurant kitchen’s cupboards and fridges and thinking your ingredients won’t survive the indefinite shelf life of lockdown, these are the organisations for you: OLIO What kind …

Our guide to avoiding lockdown foodwaste Read More »

What consumer research reveals about diners’ desire for sustainable dining

To understand better the demand for sustainable dining post-lockdown, we commissioned a consumer survey. In total 1,031 active diners from across the UK, between 21-23 September, told us about their eating our habits, their interest in the environment (before and after lockdown) and their willingness to translate their theoretical interest in sustainable food into positive decision about where and what to eat.  First up we …

What consumer research reveals about diners’ desire for sustainable dining Read More »