By Tom Tanner There’s a long-held perception that it’s the independent, small-scale, artisan restaurants, pubs and cafés that are the sustainability pioneers and who will lead us to a better food future. From the get-go back in 2010, here at the Sustainable Restaurant Association, we took the view that while it was often the ‘small guys’ that would …
Wahacamole helps Mexican street food group win R200 award Read More »
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 …
We’re CLEAR about the need for transparent and regulated food labelling, are you? Read More »
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. …
How Nando’s is ensuring offsetting isn’t miss-stepping Read More »
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 …
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 …
Simon Billing, Executive Director at Eating Better explains how the charity’s new sourcing guide can help. The Eating Better alliance, of which the SRA is a member, has launched a new guide to help food businesses buy better meat and dairy. “Sourcing Better” sets out a vision of farming, where food production goes hand-in-hand with …
By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association A record half a million people have signed up to participate in Veganuary this year, further solidifying the month-long commitment to veganism as an annual staple. What started as a simple idea in 2014- building on trends like Dry-January or Movember – Veganuary has become a global …
A planet-friendly menu can embrace Veganuary and Regenuary Read More »
By Henry Unwin, Head of Sustainability, Nando’s Nando’s has been a member of the SRA since 2015 and is a founding member of their Groups and Chains working group. It’s great to be part of such an engaging and enthusiastic network, surrounded by individuals and businesses who are as passionate about sustainability as we are. …
Nando’s urges industry to talk more about sustainability Read More »
Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan, Founder, SpiceBox LWARB’s Advance London Team and the SRA partnered on creating Circular Restaurants: Food that doesn’t cost the earth – a guide to help food businesses, and restaurants in …
By Jim Moseley, CEO, Red Tractor The pandemic has brought food supply into sharp focus – perhaps more so than any other time since World War 2. It has changed the way consumers are buying food, with floods of consumers going direct to farm gates and smaller outlets to avoid the crowds, find a scarce …
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