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 …
Wahacamole helps Mexican street food group win R200 award Read More »
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 …
Which restaurant and pub chains are the most family and planet friendly? Read More »
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 …
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 …
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 …
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 …
Popping across the pond for a visit to Woods Hill Table Read More »
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 …
A few years ago, the great Alice Waters told me that I had to raise my eyes up above the stove. She was so right and it’s true for all chefs – we have a duty to do more and go further. There is more than enough food on the planet to feed the world, …
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 …
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: …
Sweet smell of sustainable success at Friends House Read More »
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