Energy

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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Sign up to Show the Love

By Caroline Grogan, Climate Coalition Could you imagine life without your morning cup of coffee? Or that wonderfully sweet and chocolatey dessert? We know we can’t, and we don’t imagine your customers could either, which is why we’re encouraging you to join The Climate Coalition this February to Show The Love for the foods—and all …

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New partnership means sustainability on tap

Born in the city, brewed in the country. That’s the story behind Freedom Brewery one of Britain’s most sustainable and largest independent beer makers, and we’re thrilled that we can now reveal them as a new partner of the SRA. Originally found in London, Freedom moved to its current home in the heart of rural …

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Sweet smell of sustainable success at Friends House

By Paul Grey, CEO of Friends House (London) Hospitality Ltd Friends House (London) Hospitality Ltd just celebrated its 10th anniversary! For the last decade, we have built the success of our company and its operations – event venue, café, restaurant and guest accommodation in London (opposite Euston Station) and Cumbria – around one core idea: …

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Are you app for using tech to be more sustainable?

By Victoria Albrecht, Co-founder and Creative Director of YFood The restaurant industry has historically suffered from inefficiencies – mountains of food are wasted, kitchen space underused and half of the industry still runs on pen and paper. This past year alone, food waste cost UK restaurants an estimated £724million and their kitchens were unused an …

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Wake up and burn the coffee

It’s one of those moments when, as an organisation that’s all about helping its members find the simple, effective sustainability solutions, you’re tempted to sit back and light up a big cigar. Take one SRA Member keen to solve a nagging, but eminently solvable problem and match them with a Food Made Good Approved Supplier …

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French lessons required in global sustainability class

By Juliane Caillouette-Noble, SRA Head of Development “The Food Sustainability Index is a call to action, and an opportunity,” began Adam Green from the Economist Intelligence Unit (EIU), when launching the brand new report at the Barilla Centre for Food and Nutrition’s Annual Forum for Food and Nutrition last week in Milan. “It can be …

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