Ethical Meat and Dairy

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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Bird flu – the lowdown for chickens, eggs and you 

By Tom Tanner, Sustainable Restaurant Association What is it?  Bird flu, or avian flu, is an infectious type of influenza that spreads among birds. In rare cases, it can affect humans. In October, the Government announced a package of measures to support poultry farmers in response to the UK’s worst ever outbreak with over 200 …

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Celebration of native produce sees Guatemala restaurant to award success

By Tom Tanner, Sustainable Restaurant Association The clue is in the name. The winner of the Sustainable Restaurant Award at Latin America’s 50 Best Restaurants, sponsored by Flor de Caña, is all about the provenance. For those non-Spanish speakers, Diacá, literally means, from here. And at this pioneering Guatemalan restaurant, where the ingredients come from, …

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Crusty craftsmen create award-winning base for future toppings

By Tom Tanner, Sustainable Restaurant Association There’s a perception that the bigger a restaurant business grows, the harder it becomes to retain, let alone expand upon, its principles. This year’s winner of the R200 Sustainable Restaurant Group of the Year, sponsored by Victoria Malaga (which we had the great pleasure of judging again), has shown …

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Give your team freedom to make things Peachy

By Tom Tanner, Sustainable Restaurant Association In March, we had the pleasure of judging the sustainability category at the Publican Awards. On the shortlist, Revolution Bar Group and the Peach Pub Company. To be fair, the latter were very worthy winners. Perhaps it was a slight case of sustainability envy that drove Revolution to purchase …

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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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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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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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Regenuary and Veganuary: why can’t we be friends?

By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re here to explain why, and to also quick dive into what each of these campaigns mean.  What is Veganuary?  In the past several years, we’ve seen individuals, businesses, and big …

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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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