More Veg & Better Meat

Foodservice’s sandwiches a cut above retail when it comes to plant-based

By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can be both a healthy and sustainable food-to-go option, but it is up to food businesses to ensure they’re offering a balanced range of low meat and plant-based options. Sandwiches Unwrapped …

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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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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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IPCC Third Report: Key headlines and takeaways for the food sector

BY EMMA CARROLL-MONTEIL, SUSTAINABLE RESTAURANT ASSOCIATION Last week the Intergovernmental Panel on Climate Change (IPCC) published their third working group report Climate Change 2022: Mitigation of Climate Change. The three IPCC reports can be (very) briefly summarised as:   IPCC I: What’s causing climate change?   IPCC II: How bad is it?   IPCC III: What are we going to …

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One Planet Plate spotlight on…Hypha, Chester

We sat down with Hypha founder Nicholas Friar, to discuss the inspiration behind his restaurant, the local businesses he works with and the seasonal dishes on the menu including their One Planet Plate, a plant-based lasagne, featuring local, seasonal vegetables. How did Hypha and its concept start? What first interested you in creating a sustainably …

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How canteens captivated customers to cut carbon and eat more healthily

By Emily Shankar, Project Manager, Sustainable Restaurant Association Sustainable Diets There is a general rule of thumb that foods that are good for our health and wellbeing are the same foods that are good for the planet. Lower impact foods are also the foods that are recommended to make up the bulk of our diets …

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In response to the 2022 IPCC Report – what you can do

By Emma Carroll-Monteil, Sustainable Restaurant Association In 2021 the IPCC (International Panel on Climate Change) published the Working Group I Report – also appropriately referred to as ‘code red for humanity’. The Working Group I (WGI) analysed the physical climate system and updated us on where we are at now in relation to climate change. …

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Mix up your meat-free menus to cash in on flexitarian behaviour change

By Tom Tanner, Sustainable Restaurant Association Eating less meat is now a behaviour, not a trend. That’s the firm view of Phil Thornborrow, Foodservice Director at Quorn. And it’s hard to argue with Paul, when you review the findings of a recent survey conducted on Quorn’s behalf to dig deeper into the attitudes of self-confessed …

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12 DAYS OF SUSTAINABLE CHRISTMAS

With Christmas nearly here, it’s time to check that you have everything ready for the holidays – including your sustainability practices! With help from some of the fabulous food service businesses we work with, we’ve launched 12 Days of Sustainable Christmas (check it out on Instagram!) – packed with ideas and tips for making the …

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