Environmentally Positive Farming

Come the agricultural revolution, whose side will you be on?

By Louisa Dodd, Senior Project Manager, Sustainable Restaurant Association “We need a pretty spectacular agricultural revolution” prescribed Iain Holhurst, organic vegetable farmer forerunner at the closing of the 2023 Oxford Real Farming Conference (ORFC) last week.  I attended the ORFC in the hope of hearing practical ways to bring about that revolution, in which farmers …

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Outgoing award-winning pub owner reveals secrets of 78% margins and success

By Tom Tanner, Sustainable Restaurant Association Almost exactly three years on from lifting the coveted Sustainable Business of the Year Award at the 2019 Food Made Good Awards, Ollie and Lauren Hunter are leaving The Wheatsheaf Chilton Foliat as a thriving village pub – transformed from when they took it on in 2015. Ollie took …

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Time to rethink how you order your drinks

By Laurence Hamdan, SRA Sustainability Consultant The environmental impact of wine is huge. From the land use and CO2 released during fermentation to the transportation and storage, there is a cost. And on such a vast scale – approx. 7.3 million hectares globally (OIC, 2020) – the impact adds up. Wine has been around for …

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COP27: food finally takes centre stage at climate conference

By Tom Tanner, Sustainable Restaurant Association Next week sees the start of COP27, and while it might only seem like yesterday since anyone with an interest in climate change gathered in Glasgow, yes, the Conference of the Parties moves on to Sharm el-Sheikh, Egypt. And, after another U-turn, this includes the new UK Prime Minister.  …

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Conquer your fears about farmed fish

By Lorraine Gallagher, Market Development Manager, UK and Ireland, Aquaculture Stewardship Council With Hallowe’en just around the corner, it’s our seasonal mission here at the Aquaculture Stewardship Council (ASC) to help hospitality professionals overcome their fears and misconceptions about farmed fish.   Whilst aquaculture – the practice of seafood farming – has unfortunately suffered from …

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It’s time to meat in the middle

By Laurence Hamdan, Sustainability Consultant, Sustainable Restaurant Association There is a cloud above us called meat, and that cloud has a bounty on its head. If you follow the data, animal-sourced foods account for 66% of our greenhouse gas (GHG) emissions, and at the same time eat up 78% of global farming land. The need …

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Put the ‘bee’ into biodiversity in your backbar

By Tom Tanner, Sustainable Restaurant Association Just as chefs have a big role to play in helping diners use the power of their appetites wisely, so bartenders and mixologists can satisfy customers’ thirst for drinks that don’t cost the earth. That’s why we’ve teamed up with Discarded Spirits, avallen, Sustainable Wine Solutions, The Uncommon Wine …

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Eight cover restaurant proves small is beautiful and sustainable

By Tom Tanner, Sustainable Restaurant Association Since we started assessing restaurants’ sustainability back in 2010, we’ve bestowed the Food Made Good certification on tens of thousands of sites, large and small. The Walled Gardens Underground Restaurant, two miles from Manchester City Centre is undoubtedly the smallest. It’s also one of the most interesting and inspiring. …

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Could street food venison be a sustainability game changer?

By Tom Tanner, Sustainable Restaurant Association What do you get if you take two former fine dining chefs, a hunter, one of the UK’s most under-utilised and most environmentally friendly meats and a food truck? Answer: The winners of the Sustainability Award at the British Street Food Awards 2022, as judged by the SRA. Yes, …

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Groundswell: making the case for regenerative agriculture

By Louisa Dodd, SRA Senior Project Manager Who needs Glastonbury when you’ve got a supergroup of some of the biggest and best-known names in hospitality wanting to head to a festival and stand in a field talking about the mud itself?  We took a group of representatives of Food Made Good Rated businesses to Groundswell …

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