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 …
AUTHOR: KATE PARKES This week saw the launch of the RSPCA’s new report on the health and welfare implications for fast growing breeds of meat chickens: Eat. Sit. Suffer. Repeat. These chickens produce the majority of the chicken meat consumed worldwide. The report reveals the suffering endured by fast-growing meat chickens, many of whom …
AUTHOR: HENRY DIMBLEBY No part of our global economy matters more than food. It is vital for life and for pleasure. It shapes our sense of family, community and nation: cooking and eating together – at home and in restaurants – is perhaps the defining communal act. It involves and impacts all of us. The …
When we face such huge challenges in our food system, we are forced to ask the question: how much is ‘enough’ for a business to do on sustainability? By Andrew Stephen, CEO, SRA Download the full report The scale and urgency of the issues facing the planet have never been writ larger. Sir David Attenborough’s …
This past December I went home to the US for the first Christmas with my family in eight years. Of course it was going to be great, but when I booked my flights back in October I was still oblivious to just how special it would be. After receiving my host’s home address to calculate …
Popping across the pond for a visit to Woods Hill Table Read More »
By Vicki Hird, Farm Campaign Coordinator, Sustain: the alliance for better food and farming We have a chance of fairer, better food policy – we need your help We have a once-in-a-lifetime chance to transform how we support farmers and get new and better food onto our plates. Leaving the European farm policy means a …
By Paul Grey, CEO of Friends House (London) Hospitality Ltd Friends House (London) Hospitality Ltd just celebrated its 10th anniversary! For the last decade, we have built the success of our company and its operations – event venue, café, restaurant and guest accommodation in London (opposite Euston Station) and Cumbria – around one core idea: …
Sweet smell of sustainable success at Friends House Read More »
By Liam Kurzeja, Marketing Manager, RSPCA Assured If you caught Jamie and Jimmy’s Friday Night Feast on Channel 4 a couple of weeks ago, you will have heard their idea about high street chicken shops using meat from ex-laying hens – but how viable is this really? And what are the opportunities for foodservice? But …
Is it time to stop being chicken and try laying hen? Read More »
An initiative of the
Sustainable Restaurant Association
© 2020 Food Made Good UK
