Energy

COP26: A response, one week on.

Written by Emma Carroll-Monteil, The SRA  Depending on who you talk to or what you read, the outcomes of COP26 have been described in a variety of ways, ranging from a disappointing failure, to a genuine success providing real hope. As an attendee of the event, and as someone who is experiencing all those descriptors listed, I maintain that these feelings are not mutually exclusive.   Although we did not attend …

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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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Food, drink and laughter as well as some serious Net Zero chat at COP26

By Tom Tanner A beer festival, cracking comedy, fabulous food and live music. Who knew tackling climate change could be so much fun? If you’re in Glasgow for COP26 then you won’t want to miss out on the brilliant fringe event being hosted by our partners from Net Zero Now on 4 November – Forget …

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What is COP26? And why is it important to Hospitality?

By Emma Carroll-Monteil and Kate Dranginis COP26 – what is it? And why are we excited about it?   Each year, world leaders gather to discuss climate change at the Conference of the Parties – COP. This has been ongoing since 1995, and this year is the 26th meeting – hence the ‘26’ part of COP26. These meetings are the start …

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Net zero for restaurants just got a whole lot easier

By Tom Tanner With world leaders set to descend on Glasgow next month, a news agenda already teeming with stories about the climate crisis will, so long as there is petrol in those pumps, be absolutely dominated by the Conference of the Parties 26 (COP) come the start of November. As you read, watch and …

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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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Why is energy flexibility important?

By James Sampson, Inspired Energy New research by the Carbon Trust has revealed that a fully flexible energy system could cut the cost of the UK reaching net zero by £16.7bn by 2050   Ofgem defines flexibility as, “modifying generation and/or consumption patterns in reaction to an external signal (such as a change in price) to …

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The National Food Strategy and the role suppliers have to play in achieving Dimbleby’s reshaped food system

By Natalia Spinetto, Purchasing & Producer Partnerships at Collectiv Food As Henry Dimbleby so succinctly puts in Part 2 of his National Food Strategy, released last week, ‘The UK has a once-in-a-lifetime opportunity to reshape the food system’. I couldn’t agree more, although the publication was frustratingly dominated by Boris’s immediate dismissal of proposed sugar …

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Catering to the greener stomachs of the event industry

By Ellie Ashton-Melia Sustainability – Where to start?  One of the biggest challenges faced by event businesses big and small is trying to translate good intentions into transformative actions. Businesses are starting to make Net Zero and Circular Economy commitments to achieve global ambitions of keeping the planet within a 1.5-degree threshold. This stands true …

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The road to Net Zero for pubs and bars just got easier

By Tom Tanner The Culpeper in London’s Shoreditch was the venue for the launch of the Net Zero Pubs and Bars Initiative. Representatives from the creators of the initiative, Net Zero Now, development partners Coca-Cola Europacific Partners (CCEP) GB and Pernod Ricard UK, one of the pub companies participating in the pilot, Peach Pubs, a …

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