News

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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Our guide to avoiding lockdown foodwaste

With the impending closure of hospitality from Thursday, we’re keen as ever to reduce the chance of your well sourced ingredients, going to waste. If you’re looking at your restaurant kitchen’s cupboards and fridges and thinking your ingredients won’t survive the indefinite shelf life of lockdown, these are the organisations for you: OLIO What kind …

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Most sustainable young chef on the planet? We decide…

by Simon Heppner   I was in Seville a couple of weeks ago at the World Travel and Tourism council’s global summit and had the good fortune to hear Barak Obama, in conversation with the Hilton CEO, Chris Nassetta, share his views on everything from climate change and escaping the White House in-tact, to social …

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The Wheatsheaf donates £1,200 to Chilton Foliat Primary School

Food Made Good members support the community; The Wheatsheaf pub in Chilton Foliat has donated £1,200 to Chilton Foliat Primary School, following a fundraising initiative which has asked diners to contribute a voluntary donation of £1 at the end of their meal.   The funds raised through the scheme will help the school pay for …

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