Local sourcing

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 …

Wahacamole helps Mexican street food group win R200 award Read More »

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 …

Spirit of sustainability shines through in San Pellegrino Young Chefs Read More »

Which restaurant and pub chains are the most family and planet friendly?

By Laura Chan, Policy Officer, Soil Association The UK is under the microscope this year interrogating how we aren’t and how we should be meeting our climate and nature targets. In the lead up to COP26 in Glasgow, multiple sectors including hospitality are vying to demonstrate what they are doing to step up. After taking …

Which restaurant and pub chains are the most family and planet friendly? Read More »

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 …

How hospitality proves its purpose through the pandemic and beyond Read More »

Five ways to celebrate National Hospitality Day and showcase your green creds

By Tom Tanner, SRA The eighteenth of September. If the date isn’t in your diary already, take a moment from reading this to ink it in. It’s a Saturday and it’s National Hospitality Day. Yep, that’s right, a day for a nationwide celebration of the UK’s brilliant restaurants, hotels, pubs, bars, cafés and caterers. So, …

Five ways to celebrate National Hospitality Day and showcase your green creds Read More »

Assessing farms’ sustainability just got a whole lot easier

By Louisa Dodd, SRA Project Manager As HRH The Prince of Wales noted in his opening speech for the Global Farm Metric launch on Thursday April 29th, “You can’t manage what you can’t measure”. The farming system is under increasing pressure to measure its sustainability as we know much of our global environmental footprint, including …

Assessing farms’ sustainability just got a whole lot easier Read More »

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 …

Better Hospitality Conference: the best bits Read More »

Be Positive and sign the Food & Drinks manifesto

By Niels de Fraguier, CEO Positive The whole Food & Drinks (F&D) and Hospitality sectors have the potential to spearhead our transition to a Regenerative economy. To undo decades of destructive agriculture, exploitative supply chains, and harmful packaging which weighs down on the system and Mother Earth. For this reason, in 2021 we are committing …

Be Positive and sign the Food & Drinks manifesto Read More »

Oxford Real Farming Conference: Lessons for Foodservice

By Louisa Dodd, Project Manager, Sustainable Restaurant Association As with almost all events since March 2020, the Oxford Real Farming Conference (ORFC) saw the annual gathering of the food industry’s leading agroecological pioneers come together virtually. Understandable, but also particularly incongruous, for a group of people many of whom spend the vast majority of their …

Oxford Real Farming Conference: Lessons for Foodservice Read More »

A planet-friendly menu can embrace Veganuary and Regenuary

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association A record half a million people have signed up to participate in Veganuary this year, further solidifying the month-long commitment to veganism as an annual staple. What started as a simple idea in 2014- building on trends like Dry-January or Movember – Veganuary has become a global …

A planet-friendly menu can embrace Veganuary and Regenuary Read More »