Environment

Foodservice’s sandwiches a cut above retail when it comes to plant-based

By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can be both a healthy and sustainable food-to-go option, but it is up to food businesses to ensure they’re offering a balanced range of low meat and plant-based options. Sandwiches Unwrapped …

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Restaurant group cleans up and saves tonnes of plastic

By Tom Tanner, Sustainable Restaurant Association In the summer of 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group (TRG) which is the proud owner of a Three Star Food Made Good Sustainability Rating, was looking for a cleaning solution that sanitised surfaces quickly and effectively, without damaging furniture finishes. Duncan was …

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Will you refuse refuse and only use #TheRightBin?

By Jack Feeny, No Mise En Plastic No Mise En Plastic (@no_mise_en_plastic) has launched an instagram campaign, to encourage restaurants to refuse, refuse bags and separate out their waste. We understand that 4-weeks of bin related content sounds pretty dry but the interviews, recipes and tips we have lined up might just be exciting, especially …

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National Food Strategy: the giant omelette that breaks no eggs

By Tom Tanner, Sustainable Restaurant Association After what seemed like an age, the government finally published its National Food Strategy for England. Publication has been greeted with the full range of food metaphors – none of them flattering: flat as a pancake or thin gruel. Take your pick.  The strategy followed the two reports published by …

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FareShare and KFC freeze out food waste

Helen Davies, Partnership Manager at FareShare Food waste is a growing issue, with 2m tonnes of good-to-eat food going to waste every year across the food industry. All of this food is wasted while 7m people struggle to get enough to eat – and with the cost of living crisis, even more people are facing …

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Good to the bone – tenth NRA sustainability award winner revealed

This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …

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Is it just me or are cocktails really rubbish now?

By Kate Dranginis, SRA Climate Analyst Rubbish cocktails are the trend in bar world right now. By that, I don’t mean we’re in the middle of an ironic throwback to lurid and sickly-sweet Woo-Woos, though they do have their time and place. Low-waste cocktails which consider their environmental impact are what the industry is excited …

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Five reasons why cider is the most sustainable beverage out there…

By Laura Clacey, Founder SXOLLIE Cider FACT: CIDER IS THE MOST SUSTAINABLE BEVERAGE ON THE PLANET We care SO much about where our food comes from, so why not booze? Although the world is obsessed with emissions, saving our planet is more than just carbon emissions, it’s also about soil health, water use, biodiversity and …

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Istanbul – gateway to sustainability

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association  Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the world in Istanbul for the third Global Gastro-Economy Summit. Hosted by TURYid, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association.  Packed in a conference center at the intersection of …

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The secrets to sustainable coffee pods

Ever-popular and super convenient, pods remain the coffee of choice for many businesses. But are those delicious, crema-topped brews sustainable?  Traditional coffee pods are certainly burdened with numerous concerns, including the exploitation of farmers, deforestation and plastic waste. But where there’s a will, there’s a way – and Pact Coffee’s pods come with an eco-friendly …

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