by Simon Heppner I was in Seville a couple of weeks ago at the World Travel and Tourism council’s global summit and had the good fortune to hear Barak Obama, in conversation with the Hilton CEO, Chris Nassetta, share his views on everything from climate change and escaping the White House in-tact, to social …
Most sustainable young chef on the planet? We decide… Read More »
It’s only 6 weeks until the Restaurant & Takeaway Innovation Expo takes place at the ExCeL London, on the 25th – 26th September, and as their partners, we have managed to get a sneak preview of everything that is coming up at the 2018 event. Haven’t registered for your free ticket yet? Then check out …
The Restaurant & Takeaway Innovation Expo gives the SRA an exclusive show preview! Read More »
Skateboarding and surfing are just a couple of the new ‘sports’ that’ll get a run out at the 2020 Olympics in Tokyo. But what if the International Olympic Committee was to look further outside the box and include running a restaurant on the roster? Listening to some of the very leading names in the industry …
Top Tips for turning work culture into a gold medal winning business Read More »
If sustainable dining is to be well and truly mainstreamed then high street operators hold the key. That’s why we asked three of the best to join us for a discussion at Conscious Hospitality about taking green eating to the very heart of the high street. Andrei Lussmann, of the eponymous Fish & Grill restaurants, …
High values bring rich rewards on the high street Read More »
Marathon world record holder Paula Radcliffe, world renowned scientist Professor Lord Robert Winston, Food and Farming Minister George Eustice, and our very own President Raymond Blanc. If that sounds like your all-time dinner party wish list, then it’s definitely time to book your spot at Food Matters Live, coming up in November at the Excel in …
Join Raymond Blanc, Leon, Wahaca and the SRA at Food Matters Live Read More »
By Barney Smyth, Account Officer, Fairtrade Foundation As Martin Luther King famously said, ‘before you finish eating breakfast in the morning, you’ve depended on more than half the world’. Despite our dependence on farmers and workers for the foods, drinks and products that we love, about 795 million people are undernourished globally. It’s a scandal …
One of the great things about working with so many fantastic and diverse hospitality businesses, is that we keep learning new incredible things about the benefits of operating sustainably every single day. This week’s breakfast seminar Food Sustainability for FMs: Act, Collaborate, Communicate, that we organised with Three Star Member Vacherin at their client, property …
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