Local sourcing

How hospitality can reduce the impacts of seafood consumption

By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging across oceans to catch our favourite fish such as cod. However, over the past few decades the UK has increasingly relied on seafood from overseas, becoming a net importer in …

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Zero waste cocktails, 100% creative mixologists

By Abi Englefield, One Planet Plate, Global Project Manager As part of our partner rum brand Flor de Caña’s ongoing pledge to reduce waste and help fight climate change, they have launched Zero Waste Cocktails. It’s a campaign aimed at engaging bars and restaurants around the world to serve up delicious sustainable cocktails made from …

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Tenth winner of global award makes waves with its sea pantry

And the winner is…Aponiente. Congratulations to Ángel León and his team at their restaurant near Cadiz for beating off stiff competition from more than 30 of The World’s 50 Best Restaurants, to win the Flor de Cana Sustainable Restaurant Award at this year’s celebration of the globe’s glitziest gastrodomes this year, hosted back in London …

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National Food Strategy: the giant omelette that breaks no eggs

By Tom Tanner, Sustainable Restaurant Association After what seemed like an age, the government finally published its National Food Strategy for England. Publication has been greeted with the full range of food metaphors – none of them flattering: flat as a pancake or thin gruel. Take your pick.  The strategy followed the two reports published by …

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Why The Rose blooms in the Garden of England

Abigail Englefield, Project Manager, One Planet Plate Known as the ‘Garden of England’, Kent has an abundance of produce available on its doorstep, and Executive Chef Nuno Mendes and Head Chefs Luke Green and David Gadd’s menu at The Rose in Deal celebrates just that. They have an ever-changing menu designed to champion locally, available …

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Good to the bone – tenth NRA sustainability award winner revealed

This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …

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Is it just me or are cocktails really rubbish now?

By Kate Dranginis, SRA Climate Analyst Rubbish cocktails are the trend in bar world right now. By that, I don’t mean we’re in the middle of an ironic throwback to lurid and sickly-sweet Woo-Woos, though they do have their time and place. Low-waste cocktails which consider their environmental impact are what the industry is excited …

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How do Brighton chefs cook for the climate?

By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our One Planet Plate campaign, we sat down with the chefs from Lucky Beach and Purezza, two restaurants in the city that champion sustainability and talked to them about their One …

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Want a better food future? Choose a One Planet Plate

By Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are reducing our carbon footprint, protecting depleted fish stocks, supporting local businesses or eating seasonal produce or clamping down on food waste. Food presents us with multiple ways to make a …

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Regenuary and Veganuary: why can’t we be friends?

By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re here to explain why, and to also quick dive into what each of these campaigns mean.  What is Veganuary?  In the past several years, we’ve seen individuals, businesses, and big …

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