Food Waste

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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MUME: A plum winner of Asia’s 50 Best Sustainable Restaurant Award

By Tom Tanner, Sustainable Restaurant Association Having worked with The World’s 50 Best Restaurants, judging their Sustainable Restaurant Award for almost a decade now, means we’ve seen the engagement with sustainability issues accelerate and deepen across the planet. Receiving submissions from restaurants in territories new to us that demonstrate new levels of commitment and creativity …

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How foodservice is facing up to the food waste challenge

By Tom Tanner, Sustainable Restaurant Association With food costs soaring, food poverty on the rise and the climate impact of wasted food now accounting for 10% of all greenhouse gas emissions, the economic, social and environmental case for driving down food waste has never been greater. Worryingly, WRAP reported that food waste in hospitality and …

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Want a better food future? Choose a One Planet Plate

By Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are reducing our carbon footprint, protecting depleted fish stocks, supporting local businesses or eating seasonal produce or clamping down on food waste. Food presents us with multiple ways to make a …

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The Duke of Cambridge – a true Guardian of Grub

By Tom Tanner, Sustainable Restaurant Association For any foodservice business looking to make a serious dent in its food waste, carrying out a simple audit is the best place to start – whether you think you’re a serial waster or a waste warrior. It’s not rocket science, but it can be challenging working to work …

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2021 – A year in review

By Juliane Caillouette-Noble 2021- a roller coaster of a year. One that started in lockdown, and seems to be teetering on the edge of ending right where we started. A year where so many poured their hearts into making their business survive – thrive even! – despite the most challenging of circumstances. And though the industry again finds itself knee deep …

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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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Global award for Australian bar where they waste nothing and you taste everything

By Tom Tanner The Ketel One Sustainable Bar Award 2021, at the World’s 50 Best Bars, has been won by Re-. The extraordinary scale of the commitment to minimising waste at the Sydney, Australia cocktail bar, would be impressive for a venue that’d been operating for a decade. The fact that it only opened its …

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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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Food, drink and laughter as well as some serious Net Zero chat at COP26

By Tom Tanner A beer festival, cracking comedy, fabulous food and live music. Who knew tackling climate change could be so much fun? If you’re in Glasgow for COP26 then you won’t want to miss out on the brilliant fringe event being hosted by our partners from Net Zero Now on 4 November – Forget …

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