Innovation

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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How hospitality proves its purpose through the pandemic and beyond

By Tom Tanner, SRA With restaurants now firmly re-open and operating at something like full capacity again, it’s time to shift our focus back from one threatening big C to another. While Covid has dominated plans for the last 16 months, climate change is no passing threat. The findings of the recent Purpose Survey we …

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The best change starts in tiny (reusable) packages

By Tom Tanner, SRA  Too often as an individual, the enormity of climate change and the biodiversity crisis can feel overwhelming. “How can anything I do make a difference?” is the question many of us ask. The honest answer is that one action by one individual won’t be sufficient. However, if lots of individuals start …

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Why is energy flexibility important?

By James Sampson, Inspired Energy New research by the Carbon Trust has revealed that a fully flexible energy system could cut the cost of the UK reaching net zero by £16.7bn by 2050   Ofgem defines flexibility as, “modifying generation and/or consumption patterns in reaction to an external signal (such as a change in price) to …

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The National Food Strategy and the role suppliers have to play in achieving Dimbleby’s reshaped food system

By Natalia Spinetto, Purchasing & Producer Partnerships at Collectiv Food As Henry Dimbleby so succinctly puts in Part 2 of his National Food Strategy, released last week, ‘The UK has a once-in-a-lifetime opportunity to reshape the food system’. I couldn’t agree more, although the publication was frustratingly dominated by Boris’s immediate dismissal of proposed sugar …

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Catering to the greener stomachs of the event industry

By Ellie Ashton-Melia Sustainability – Where to start?  One of the biggest challenges faced by event businesses big and small is trying to translate good intentions into transformative actions. Businesses are starting to make Net Zero and Circular Economy commitments to achieve global ambitions of keeping the planet within a 1.5-degree threshold. This stands true …

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Cheers to the environment: How Sustainable Wine Solutions are helping the circular economy

By Elizabeth Sprake, Sustainable Wine Solutions Sustainable Wine Solutions were delighted to join the SRA team last week to showcase our Zero Waste wine range and our U.K. first Bottle Return Scheme, as part of their team-building day. Our discussion and tasting covered everything from orange wine to the zero waste movement to COP26, as we explained our evolution …

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The heat is on: How can businesses tackle their heating emissions?

By James Sampson, Inspired Energy As a growing number of businesses pledge to reduce their carbon emissions to net zero, more organisations are realising how challenging it is to reduce their emissions in one particular area – heat. For most organisations, heating makes up a significant proportion of their overall carbon footprint – so those …

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How can we fix the staffing crisis?

By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in the sector have vacancies – either front of house or in the kitchen – adding up to almost 200,000 unfilled posts. Brexit, furlough fatigue and fear of further lockdowns, allied …

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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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