By Tom Tanner, Sustainable Restaurant Association There’s a perception that the bigger a restaurant business grows, the harder it becomes to retain, let alone expand upon, its principles. This year’s winner of the R200 Sustainable Restaurant Group of the Year, sponsored by Victoria Malaga (which we had the great pleasure of judging again), has shown …
Crusty craftsmen create award-winning base for future toppings Read More »
By Tom Tanner, Sustainable Restaurant Association In March, we had the pleasure of judging the sustainability category at the Publican Awards. On the shortlist, Revolution Bar Group and the Peach Pub Company. To be fair, the latter were very worthy winners. Perhaps it was a slight case of sustainability envy that drove Revolution to purchase …
By Tom Tanner, Sustainable Restaurant Association Such has been the magnitude and speed of change amongst the rulers of our nation this last week or so, it’s been hard to keep track with what’s been going on behind the scenes. How has the death of the Queen, the accession of King Charles III and the …
New national leaders. A blow to planet’s prospects? Read More »
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 …
IPCC Third Report: Key headlines and takeaways for the food sector Read More »
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. …
In response to the 2022 IPCC Report – what you can do Read More »
By Juliane Caillouette-Noble 2021- a roller coaster of a year. One that started in lockdown, and seems to be teetering on the edge of ending right where we started. A year where so many poured their hearts into making their business survive – thrive even! – despite the most challenging of circumstances. And though the industry again finds itself knee deep …
By Harriet Lindsey, Paper Round We’re Paper Round – the business recycling experts. This means that we are extremely well placed to discuss all things waste and climate related. We know that the title was a bit of an excuse to make a food-related pun, but in actual fact, the sentiment isn’t so silly at all. Food Waste Less than a third …
Is mitigating food waste the key to the net zero recipe? Read More »
Written by Emma Carroll-Monteil, The SRA Depending on who you talk to or what you read, the outcomes of COP26 have been described in a variety of ways, ranging from a disappointing failure, to a genuine success providing real hope. As an attendee of the event, and as someone who is experiencing all those descriptors listed, I maintain that these feelings are not mutually exclusive. Although we did not attend …
By Tom Tanner A beer festival, cracking comedy, fabulous food and live music. Who knew tackling climate change could be so much fun? If you’re in Glasgow for COP26 then you won’t want to miss out on the brilliant fringe event being hosted by our partners from Net Zero Now on 4 November – Forget …
Food, drink and laughter as well as some serious Net Zero chat at COP26 Read More »
By Emma Carroll-Monteil and Kate Dranginis COP26 – what is it? And why are we excited about it? Each year, world leaders gather to discuss climate change at the Conference of the Parties – COP. This has been ongoing since 1995, and this year is the 26th meeting – hence the ‘26’ part of COP26. These meetings are the start …
What is COP26? And why is it important to Hospitality? Read More »
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