Healthy Eating

Meat: the climate change COP-out?

We have a problem. People love meat. It just tastes so good. But our love affair with meat consumption plays an astonishing role in climate change. And yet, while leaders and delegates from at least 190 nations are gathering in Paris for COP21, ostensibly to slow climate change, food production does not appear prominently on …

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How to make meat eaters crave veg

“I believe vegetables are the way forward,” pronounces Simon Crannage, Executive Chef at Samuel’s at Swinton Park in North Yorkshire which boasts three AA rosettes. This may not be your average restaurant, situated as it is in a luxury castle hotel surrounded by 20,000 acres. But, historically, it was traditional in that its menu relied …

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Shifting perceptions about fast food

Fried chicken shop, after fried chicken shop. That’s the food geography of many a high street across the UK. And the vast majority are piling it high and selling it cheap. It’s a recipe for success for many. Their largest, in every sense of the word, customer base is young people. With thousands of these …

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Top marks for locally sourced school dinners

Arguably one of the most positive initiatives launched by the coalition government was the School Food Plan which introduced free school meals for all infant pupils in England. So all children in Reception and Years One and Two are entitled to a free lunch every day. The School Food Plan recently reported on the impact …

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Meat is murder! What the WHO report really says

Meat kills! There, we’ve said it. And tomorrow we’ll be running a story with the headline that meat’s good for you. Not really. But, contradictory reports about the health dangers or benefits of various food items have long littered the front pages of various newspapers, leaving most of frankly bemused or, even more dangerously, disengaged. …

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Food Tech Week opens our eyes to future of food

Forget the hair shirts and a return to the Iron Age, sustainability is about the future. And innovation and technology are two critical elements. So, the SRA team here jumped at the chance to learn more at the inaugural London Food Tech Week – attending a number of the key events. As the organisers said: …

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Sustainably fed employees are more productive

One of the great things about working with so many fantastic and diverse hospitality businesses, is that we keep learning new incredible things about the benefits of operating sustainably every single day. This week’s breakfast seminar Food Sustainability for FMs: Act, Collaborate, Communicate, that we organised with Three Star Member Vacherin at their client, property …

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Tortilla joins sugary drinks campaign

By Gloria Davies-Hunter, Children’s Health Fund Manager SRA Member Tortilla, has announced it is levying 10p on all its drinks which contain added sugar. The proceeds of the sugar levy will be donated to The Children’s Health Fund, launched and run by the charity Sustain and supported by Jamie Oliver. Richard Morris, Managing Director said …

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