Feed People Well

One Planet Plate spotlight on…Hypha, Chester

We sat down with Hypha founder Nicholas Friar, to discuss the inspiration behind his restaurant, the local businesses he works with and the seasonal dishes on the menu including their One Planet Plate, a plant-based lasagne, featuring local, seasonal vegetables. How did Hypha and its concept start? What first interested you in creating a sustainably …

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How canteens captivated customers to cut carbon and eat more healthily

By Emily Shankar, Project Manager, Sustainable Restaurant Association Sustainable Diets There is a general rule of thumb that foods that are good for our health and wellbeing are the same foods that are good for the planet. Lower impact foods are also the foods that are recommended to make up the bulk of our diets …

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12 DAYS OF SUSTAINABLE CHRISTMAS

With Christmas nearly here, it’s time to check that you have everything ready for the holidays – including your sustainability practices! With help from some of the fabulous food service businesses we work with, we’ve launched 12 Days of Sustainable Christmas (check it out on Instagram!) – packed with ideas and tips for making the …

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Wahacamole helps Mexican street food group win R200 award

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 …

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Which restaurant and pub chains are the most family and planet friendly?

By Laura Chan, Policy Officer, Soil Association The UK is under the microscope this year interrogating how we aren’t and how we should be meeting our climate and nature targets. In the lead up to COP26 in Glasgow, multiple sectors including hospitality are vying to demonstrate what they are doing to step up. After taking …

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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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Be a Zero Restaurant and become a community hero

By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the help of the Civil Institute for Voluntary Action (CIVA) and the support of Hackney Council and Hackney Markets. The ZERO restaurants network will bring like-minded, environmentally conscientious food businesses together …

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The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

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Weekly Round-Up: 23 September 2020

Find out how we’re helping shift diets We thought it was high time we shared with you the first set of results from the ongoing three-year project we’re running to help canteens serve more sustainable food and shift customers’ dietary choices. Working in partnership with Barilla Centre for Food and Nutrition, greenApes and Wageningen University, …

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Does calorie labelling carry weight?

By Juliane Caillouette-Noble, SRA Development Director Covid-19 has laid bare inequities across our society, but none more stark than those in our food system. We have long known that the health of our nation was in decline, with two-thirds of our population overweight or obese. For decades now campaigners have been pushing the government to take broader action …

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