Innovation

Beans mean anything is pulseable

By Charlotte Jones, Communications Manager at Eating Better Rarely have the twin pressures of the environment and the bottom line been drawn into such sharp focus at the same time. Menu makeovers both in and out of home offer a solution to both the cost of living and climate crises. And pulses can be at …

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Food Made Good Japan Awards help spread the global food sustainability movement

By Food Made Good Japan On 14th November 2022, the Food Made Good Japan Awards 2022 were held in Tokyo organised by the Sustainable Restaurant Association Japan (SRA-J). The award ceremony sponsored by Mitsubishi Estate was held in-person at 3x3Lab Future and shown online. Five of the SRA-J member restaurants were recognised for their outstanding …

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Crusty craftsmen create award-winning base for future toppings

By Tom Tanner, Sustainable Restaurant Association There’s a perception that the bigger a restaurant business grows, the harder it becomes to retain, let alone expand upon, its principles. This year’s winner of the R200 Sustainable Restaurant Group of the Year, sponsored by Victoria Malaga (which we had the great pleasure of judging again), has shown …

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Outgoing award-winning pub owner reveals secrets of 78% margins and success

By Tom Tanner, Sustainable Restaurant Association Almost exactly three years on from lifting the coveted Sustainable Business of the Year Award at the 2019 Food Made Good Awards, Ollie and Lauren Hunter are leaving The Wheatsheaf Chilton Foliat as a thriving village pub – transformed from when they took it on in 2015. Ollie took …

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Time to rethink how you order your drinks

By Laurence Hamdan, SRA Sustainability Consultant The environmental impact of wine is huge. From the land use and CO2 released during fermentation to the transportation and storage, there is a cost. And on such a vast scale – approx. 7.3 million hectares globally (OIC, 2020) – the impact adds up. Wine has been around for …

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Kent caterer fusing West African roots with local larder gems

By Winnie Adeyemi, Director, AFRICA: Seen & Heard Throughout Black History Month 2022, the theme for which is Time for Change: Action not Words, AFRICA: Seen & Heard and the Sustainable Restaurant Association have gathered the stories of Black-British foodservice providers across the country. Reducing and repurposing food waste, ensuring carbon neutrality and feeding communities …

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Parisian bar opening the door to a better drinks future

By Tom Tanner, Sustainable Restaurant Association Little Red Door has opened a large green door to every other bar on the planet with a blueprint for how to operate with people and the planet at the very core of everything you do. Cheers to the 2022 winner of the Sustainability Award at The World’s 50 …

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Energy Bill Relief Scheme: How will it affect hospitality?

By Tom Tanner, Sustainable Restaurant Association Large or small, hospitality businesses of all sizes have been seriously rattled by the soaring energy price rises of recent months and the threat of more to come. The prediction this week from Fuller’s that it’s total annual bill for gas and electricity would leap from £8m to £18m …

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How circularity can shape the future of ‘disposables’

By Safia Qureshi, Founder & CEO CLUBZERØ Single-use packaging is a global waste crisis and existing solutions do not provide a convenient option or simply do not work for in-store, takeaway and delivery across food and beverage. Current ‘sustainable alternatives’ including BYO (Bring Your Own) have low uptake of approximately 2% due to the inconvenience …

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Top tips for going global to plug chef shortage

By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a talent pool of millions and build a whole new kitchen team? We spoke to one restaurateur who’s done just that and wanted to share her tips and advice after nine …

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