Innovation

Fit-outs fit for the future and your finances

By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …

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Save your energy for a greener year

By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment that operation can resume at capacity is a work in progress for many people. But with financial matters likely to take priority, it’s important efforts to be sustainable remain on …

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Pubs get even peachier with ketchup made with pears

By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach Pubs.  At Rubies in the Rubble, we believe that food should be valued as a precious resource. That’s why our products are packed with delicious ingredients that would otherwise go …

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What progress have we made on plastic?

WRAP has this week published its second annual report for the UK Plastics Pact. The report reveals good progress on the four key targets its set, including cutting unnecessary plastic by 40% and increasing recycling by 107,000 tonnes. The figures relate to 2019, and with the added hurdles presented by Covid-19, it will be next …

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How Pizza Pilgrims put 4.5 tonnes of London basil on the menu

As a Managing Director of an expanding, popular pizza restaurant group, Gavin Smith is constantly looking for ways for making the business better – better for the customer, the team, the bottom line and the planet. Being just a dozen sites, Pizza Pilgrims is still agile and positive changes can be introduced quickly. The issue …

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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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Five ways to navigate the plastic reduction roadmap

By Juliane Caillouette-Noble, SRA Development Director A new report is out from City2Sea, a Bristol based environmental organization campaigning to stop plastic pollution, looking at the state of single use plastic in the food to go sector. The report is based on an analysis of the top 20* (by sales turnover data) UK high street food-to-go …

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The Top Recipes of 2018

This year we launched our worldwide campaign #OnePlanetPlate and received flurries of recipes from incredible chefs who want to put sustainability on the menu and allow diners to vote with their forks! These creations are now available to eat at 1500 sites in the UK and beyond! You can also find the recipes online at …

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The Restaurant & Takeaway Innovation Expo gives the SRA an exclusive show preview!

It’s only 6 weeks until the Restaurant & Takeaway Innovation Expo takes place at the ExCeL London, on the 25th – 26th September, and as their partners, we have managed to get a sneak preview of everything that is coming up at the 2018 event. Haven’t registered for your free ticket yet? Then check out …

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