Innovation

MUME: A plum winner of Asia’s 50 Best Sustainable Restaurant Award

By Tom Tanner, Sustainable Restaurant Association Having worked with The World’s 50 Best Restaurants, judging their Sustainable Restaurant Award for almost a decade now, means we’ve seen the engagement with sustainability issues accelerate and deepen across the planet. Receiving submissions from restaurants in territories new to us that demonstrate new levels of commitment and creativity …

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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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The Duke of Cambridge – a true Guardian of Grub

By Tom Tanner, Sustainable Restaurant Association For any foodservice business looking to make a serious dent in its food waste, carrying out a simple audit is the best place to start – whether you think you’re a serial waster or a waste warrior. It’s not rocket science, but it can be challenging working to work …

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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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Exchange waste water for cash and carbon savings

By Isabel Schestak, Post-doctoral researcher, Bangor University Commercial kitchens in the UK hospitality and food service sector consume more energy for the preparation of meals than cooking in domestic kitchens. However, they can also play a vital role in climate change mitigation. The heat in the drain water of commercial kitchens is a valuable source …

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12 DAYS OF SUSTAINABLE CHRISTMAS

With Christmas nearly here, it’s time to check that you have everything ready for the holidays – including your sustainability practices! With help from some of the fabulous food service businesses we work with, we’ve launched 12 Days of Sustainable Christmas (check it out on Instagram!) – packed with ideas and tips for making the …

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Global award for Australian bar where they waste nothing and you taste everything

By Tom Tanner The Ketel One Sustainable Bar Award 2021, at the World’s 50 Best Bars, has been won by Re-. The extraordinary scale of the commitment to minimising waste at the Sydney, Australia cocktail bar, would be impressive for a venue that’d been operating for a decade. The fact that it only opened its …

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Is mitigating food waste the key to the net zero recipe?

By Harriet Lindsey, Paper Round  We’re Paper Round – the business recycling experts. This means that we are extremely well placed to discuss all things waste and climate related.   We know that the title was a bit of an excuse to make a food-related pun, but in actual fact, the sentiment isn’t so silly at all.  Food Waste  Less than a third …

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Wahacamole helps Mexican street food group win R200 award

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 …

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Spirit of sustainability shines through in San Pellegrino Young Chefs

By Tom Tanner We were thrilled when San Pellegrino approached us back in 2019 to help them create a new award. For the 2019 edition, they appointed us as the sustainability partner for its Young Chefs programme and asked us to create a new Social Responsibility category. The award sits alongside the programme’s other awards, raises …

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