By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …
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 …
As a Managing Director of an expanding, popular pizza restaurant group, Gavin Smith is constantly looking for ways for making the business better – better for the customer, the team, the bottom line and the planet. Being just a dozen sites, Pizza Pilgrims is still agile and positive changes can be introduced quickly. The issue …
How Pizza Pilgrims put 4.5 tonnes of London basil on the menu Read More »
By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …
First Food Made Good Awards Hong Kong re-energise sustainable food movement Read More »
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 …
The secrets of the most sustainable street food trader – Honest! Read More »
By Henry Unwin, Head of Sustainability, Nando’s Nando’s has been a member of the SRA since 2015 and is a founding member of their Groups and Chains working group. It’s great to be part of such an engaging and enthusiastic network, surrounded by individuals and businesses who are as passionate about sustainability as we are. …
Nando’s urges industry to talk more about sustainability Read More »
By Tom Tanner In the introduction to Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services it says they hope that the document, prepared by BEIS, businesses, unions, industry bodies will help you keep staff and customers safe, that the new distancing guidelines are practical. We’ve read and reviewed the …
AUTHOR: ADYA RANA In the lead up to Christmas, we’ve been taking you through hospitality businesses who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool. Next up – “We buy 100% green energy” Why do they bother? It has become common …
Our top 3 London hangouts to head to (buying 100% green energy) Read More »
By Kathryn Adams, Lead Generation Manager, Ecotricity With the UN recently warning that we have just 12 years to limit the impacts of climate change – awareness of the importance of reducing our carbon footprint has never been greater. So what steps can your business take to reduce its carbon footprint? For many restaurateurs, electricity …
By Rachel Kent, Head of Partnerships, Ecotricity Back in 2017 we visited Café ODE, an Ecotricity customer based in the heart of Devon, to find out what makes them an award winning sustainable restaurant. As a member of the Sustainable Restaurant Association (the SRA) it will come as no surprise that sustainability really is at …
An initiative of the
Sustainable Restaurant Association
© 2020 Food Made Good UK
