Environmentally Positive Farming

The National Food Strategy and what it means for hospitality

So, you spotted that the National Food Strategy was published in the height of the summer and, like many, bookmarked the link and told yourself you’d read it on a day off or holiday if you’ve managed to squeeze one in. Like many, again, perhaps life has got in the way and you haven’t had the chance …

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In response to the IPCC

By Juliane Caillouette-Noble, The Sustainable Restaurant Association You likely will have seen the IPCC report that was published last week, or at least the associated media coverage. Even without the publication of the report, global climate news over the past few weeks has been impossible to ignore. Fires across Turkey, Greece and America, record high temperatures in Sicily and in Spain, flooding in Europe …

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Honey Makes The World Go Round

By Kate Dranginis, The Sustainable Restaurant Association On a sunny and warm Monday evening in July, there are many wonderful places you may find yourself Edinburgh. Climbing out of a window, on to a hotel roof, dressed in a full beekeeper’s suit, may not be top of the list or first to mind!   Aberfeldy Whisky has partnered with bee growing communities around the globe to help …

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The National Food Strategy: a report and guide for the future of food in the UK

By Emma Carroll-Monteil, Sustainable Restaurant Association Earlier this month, the National Food Strategy called on the Government to commit to a package of reforms in order to build a better food system for a healthier nation and planet. The report outlines the current issues both in the UK and globally regarding the food we eat, …

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We’re CLEAR about the need for transparent and regulated food labelling, are you?

By Tom Tanner, Sustainable Restaurant Association Farm fresh, farm assured, grass fed, all natural. You’ve no doubt seen and read all these labels and rolled your eyes at what substance you can actually attribute to any of them. Next to none is about the size of it. Check out this article on the BBC website …

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Could carbon reducing carbs be the way to a greener future?

By Edd Lees, Co-founder, Wildfarmed It can be more than a little overwhelming to think about how we might unravel this whole climate disaster we find ourselves in. There’s no doubt we all feel some responsibility to do what’s best for the planet, while also keeping business afloat, people employed and customers happy. At Wildfarmed, …

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How Nando’s is ensuring offsetting isn’t miss-stepping

By Henry Unwin, Head of Sustainability, Nando’s Whilst the last year has brought plenty of challenges it has also shown us what we are able to achieve in the face of a crisis. To me this brings a glimmer hope in our ability to tackle the most pressing crisis of our generation, the climate crisis. …

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How better dairy can be part of a balanced menu

By Carol Lever, Director, Free Range Dairy Network One of the top predicted global consumer trends for 2021 is Build Back Better and nowhere is this more apparent than in the food and farming sector.  After the turbulent year we’ve been through, with concerns about health, the environment and climate change, people want a second …

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Assessing farms’ sustainability just got a whole lot easier

By Louisa Dodd, SRA Project Manager As HRH The Prince of Wales noted in his opening speech for the Global Farm Metric launch on Thursday April 29th, “You can’t manage what you can’t measure”. The farming system is under increasing pressure to measure its sustainability as we know much of our global environmental footprint, including …

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Better Hospitality Conference: the best bits

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 …

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