Free Range

How better dairy can be part of a balanced menu

By Carol Lever, Director, Free Range Dairy Network One of the top predicted global consumer trends for 2021 is Build Back Better and nowhere is this more apparent than in the food and farming sector.  After the turbulent year we’ve been through, with concerns about health, the environment and climate change, people want a second …

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Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

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How to source climate and nature friendly meat

Simon Billing, Executive Director at Eating Better explains how the charity’s new sourcing guide can help. The Eating Better alliance, of which the SRA is a member, has launched a new guide to help food businesses buy better meat and dairy. “Sourcing Better” sets out a vision of farming, where food production goes hand-in-hand with …

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Popping across the pond for a visit to Woods Hill Table

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 …

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Have your say on the future of farming

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 …

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What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …

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Sweet smell of sustainable success at Friends House

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: …

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Is it time to stop being chicken and try laying hen?

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 …

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