Healthy Eating

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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Changing the eating habits of students and workers for the better one dish at a time

By Tom Tanner The 18th of October marks a significant date. It saw the start, or more accurately, the re-start, of what promises to be one of the most insightful projects the SRA has ever been involved in. SU-Eatable Life, funded by the European Commission’s LIFE fund, and designed and delivered in the UK, to …

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The National Food Strategy and what it means for hospitality

So, you spotted that the National Food Strategy was published in the height of the summer and, like many, bookmarked the link and told yourself you’d read it on a day off or holiday if you’ve managed to squeeze one in. Like many, again, perhaps life has got in the way and you haven’t had the chance …

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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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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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A planet-friendly menu can embrace Veganuary and Regenuary

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association A record half a million people have signed up to participate in Veganuary this year, further solidifying the month-long commitment to veganism as an annual staple. What started as a simple idea in 2014- building on trends like Dry-January or Movember – Veganuary has become a global …

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First Food Made Good Awards Hong Kong re-energise sustainable food movement

By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …

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Have your say on plans for junk food advertising ban

By Juliane Caillouette-Noble, Development Director, Sustainable Restaurant Association Earlier this month the government launched a new consultation on proposals to ban online advertising for foods high in fat, sugar and salt in the UK in order to tackle the obesity crisis. The consultation will last for six weeks, with plans to wrap up just before …

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How foodservice can plate up more progress in 2021

By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest in the sector. Compiled by Will Nicholson, a leading expert in sustainable food systems, the report assesses the progress made by major UK-operating foodservice businesses on the journey to a …

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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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