Healthy Eating

How hospitality can reduce the impacts of seafood consumption

By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging across oceans to catch our favourite fish such as cod. However, over the past few decades the UK has increasingly relied on seafood from overseas, becoming a net importer in …

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Foodservice’s sandwiches a cut above retail when it comes to plant-based

By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can be both a healthy and sustainable food-to-go option, but it is up to food businesses to ensure they’re offering a balanced range of low meat and plant-based options. Sandwiches Unwrapped …

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National Food Strategy: the giant omelette that breaks no eggs

By Tom Tanner, Sustainable Restaurant Association After what seemed like an age, the government finally published its National Food Strategy for England. Publication has been greeted with the full range of food metaphors – none of them flattering: flat as a pancake or thin gruel. Take your pick.  The strategy followed the two reports published by …

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How do Brighton chefs cook for the climate?

By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our One Planet Plate campaign, we sat down with the chefs from Lucky Beach and Purezza, two restaurants in the city that champion sustainability and talked to them about their One …

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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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How canteens captivated customers to cut carbon and eat more healthily

By Emily Shankar, Project Manager, Sustainable Restaurant Association Sustainable Diets There is a general rule of thumb that foods that are good for our health and wellbeing are the same foods that are good for the planet. Lower impact foods are also the foods that are recommended to make up the bulk of our diets …

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Mix up your meat-free menus to cash in on flexitarian behaviour change

By Tom Tanner, Sustainable Restaurant Association Eating less meat is now a behaviour, not a trend. That’s the firm view of Phil Thornborrow, Foodservice Director at Quorn. And it’s hard to argue with Paul, when you review the findings of a recent survey conducted on Quorn’s behalf to dig deeper into the attitudes of self-confessed …

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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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