Environmentally Positive Farming

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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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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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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How hospitality can help Beatrice’s campaign to end cages

By Matthew Melton, UK Corporate Relations Manager at The Humane League UK When it comes to eradicating cages from farming, food companies have a big role to play. Due to corporate commitments to go cage-free in their egg supply chains, it is estimated that 80-90% of UK egg production will come from cage-free systems by …

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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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