Local sourcing

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 »

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 …

Pubs get even peachier with ketchup made with pears Read More »

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 …

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

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 …

First Food Made Good Awards Hong Kong re-energise sustainable food movement Read More »

How foodservice can plate up more progress in 2021

By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest in the sector. Compiled by Will Nicholson, a leading expert in sustainable food systems, the report assesses the progress made by major UK-operating foodservice businesses on the journey to a …

How foodservice can plate up more progress in 2021 Read More »

The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

The secrets of the most sustainable street food trader – Honest! Read More »