Food Waste Bad Taste

Creative approach helps OXO feed community and take slice out of food waste

By Andrea Zick, PA to GM OXO Tower Restaurant & Bar and Brasserie When we were invited to join the first Cohort of the SRA’s Food Waste Bad Taste programme in 2019, we fully acknowledged this would be an ongoing journey for our business. We learnt that if food waste were a country, it would …

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farmer in field

Sustainable Hospitality 2020: Food Made Good with the SRA

AUTHOR: TOM TANNER When at the end of HRC 2019 the organisers asked the 21,000 delegates for their top priority for 2020, sustainability topped the list. Judging by the numbers who attended Sustainable Hospitality 2020: Food Made Good with the SRA, and the buzz of questions, networking conversations and engagement with the interactive sessions, interest …

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Sydeny opera house and cruise ship viewed across the harbour, sunset with clouds reflected on the water's surface

Why climate disaster should make us feel positive

By Eleanor McNeill, DESIGN AND DIGITAL EXECUTIVE, SRA As an Australian living in London, it is easy to feel like the home I thought of as safe (though others citing spider and snakes would disagree) and full of climate-change fighting trees, nature abound, is no longer the refuge it was. While it was previously hard …

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Relish your re-sauces and create change

Founder of Rubies in the Rubble, Jenny Costa TELLS US ABOUT making delicious condiments from surplus ingredients that would otherwise go to waste. Prompted by an article in the Evening Standard I started researching food waste. It was something I had never thought about or even really knew existed on scale. So, in discovering that we …

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The case for recycling is economic and environmental

Cat Butterfield & Lily Gray from First Mile According to the U.N FAO, if food waste were a country, its impact on global warming would come third after the US and China. In the UK 41% of the waste produced by pubs, restaurants and hotels is food waste, with 45% coming from food prep, 21% …

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