By Jeremy Hibbert-Garibaldi, CEO and founder of 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 and …
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 …
Catering to the greener stomachs of the event industry Read More »
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 …
The road to Net Zero for pubs and bars just got easier Read More »
By Elizabeth Sprake, Sustainable Wine Solutions Sustainable Wine Solutions were delighted to join the SRA team last week to showcase our Zero Waste wine range and our U.K. first Bottle Return Scheme, as part of their team-building day. Our discussion and tasting covered everything from orange wine to the zero waste movement to COP26, as we explained our evolution …
By James Sampson, Inspired Energy As a growing number of businesses pledge to reduce their carbon emissions to net zero, more organisations are realising how challenging it is to reduce their emissions in one particular area – heat. For most organisations, heating makes up a significant proportion of their overall carbon footprint – so those …
The heat is on: How can businesses tackle their heating emissions? Read More »
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 …
By Niels de Fraguier, CEO Positive The whole Food & Drinks (F&D) and Hospitality sectors have the potential to spearhead our transition to a Regenerative economy. To undo decades of destructive agriculture, exploitative supply chains, and harmful packaging which weighs down on the system and Mother Earth. For this reason, in 2021 we are committing …
Be Positive and sign the Food & Drinks manifesto Read More »
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 »
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