Energy

How Pizza Pilgrims put 4.5 tonnes of London basil on the menu

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 …

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First Food Made Good Awards Hong Kong re-energise sustainable food movement

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 …

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The secrets of the most sustainable street food trader – Honest!

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 …

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Nando’s urges industry to talk more about sustainability

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. …

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Ten top tips to re-open right on 4 July

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 …

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The Hidden Costs of Life Cycle Emissions

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 …

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ODE to sustainable joy: How Devon restaurant won big at National Restaurant Awards

By Tom Tanner There aren’t too many chefs or restaurateurs boasting a fine-dining restaurant, beachside café and a pizzeria in their portfolio. Where Tim Bouget and his trio of ODE-truefood sites really stand out from the crowd, is that they have all blazed a sustainable trail ever since their first service. Sustainability was literally built …

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What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …

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