Local sourcing

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 …

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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 …

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Where the fork can almost reach the farm

Pensons at The Netherwood Estate From the moment the foundations were laid for the major renovation project to transform derelict farm buildings into the vision of Pensons restaurant, sustainability was at the core of our plans and helped inform the myriad of decisions that had to be made.   We launched at the end of January 2019 and were thrilled and honoured to be awarded a Michelin-Star just 8 months after we opened our doors, acknowledging that we are …

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(Super) Saturday: a new normal night out

By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how pubs can do great food. Their approach: ingredients without compromise at small margins. To make it work, they’ve always huddled you in on little wooden chairs amassed around small tables …

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Six ways to wow your customers on Super Saturday

By Tom Tanner Independence Day, Super Saturday, the end of hibernation – whatever you’re choosing to call this weekend’s re-opening, for the more than 10,000 SRA Member kitchens readying themselves to serve customers on site again for the first time in more than three months, this is undoubtedly a massive moment. We’re as thrilled as …

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WEBINAR – Circular Restaurants

Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan, Founder, SpiceBox LWARB’s Advance London Team and the SRA partnered on creating Circular Restaurants: Food that doesn’t cost the earth – a guide to help food businesses, and restaurants in …

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Locavore: Indonesia’s sustainability trend setter

Author: Nell Armitage, SRA Digital Project Manager Being that the vast majority of SRA members are based on these shores, it’s nothing short of a godsend to find a standout restaurant 8,000 miles from home while on holiday in a paradise they call Ubud, Bali. In fact, my partner and I were staying within minutes …

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Ride the blue wave of sustainable seafood

By Seth McCurry, Commercial Manager, Marine Stewardship Council Last year, as millions of Brits tuned into the BBC’s Blue Planet, the ocean was once again at the forefront of public consciousness. From plastic pollution to overfishing, we have never been more aware of the threats to the world’s largest ecosystem than we are today. In …

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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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