News

Cash in on benefits of new tipping regime

By Tom Tanner, SRA Two million hospitality workers stand to gain from the Government’s new plans to overhaul tipping practices, ensuring all tips go to workers.  Five years after consulting the industry about a new regime, the Government has finally drawn up proposals which it says will put an end to ‘shameful practices’. We have long supported calls for …

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How climate-anxiety can fuel climate-action

By Lucia Perasso, The Sustainable Restaurant Association A couple of weeks ago the Intergovernmental Panel on Climate Change (IPCC) released a special report on the impacts of global warming of 1.5°C. The report followed what has been yet another season of climate disasters in Europe, including floods and wildfires to mention a few. As the news was out, on Wednesday of the same week, a small town near Syracuse, …

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In response to the IPCC

By Juliane Caillouette-Noble, The Sustainable Restaurant Association You likely will have seen the IPCC report that was published last week, or at least the associated media coverage. Even without the publication of the report, global climate news over the past few weeks has been impossible to ignore. Fires across Turkey, Greece and America, record high temperatures in Sicily and in Spain, flooding in Europe …

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The road to Net Zero for pubs and bars just got easier

By Tom Tanner The Culpeper in London’s Shoreditch was the venue for the launch of the Net Zero Pubs and Bars Initiative. Representatives from the creators of the initiative, Net Zero Now, development partners Coca-Cola Europacific Partners (CCEP) GB and Pernod Ricard UK, one of the pub companies participating in the pilot, Peach Pubs, a …

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Taking the purpose pulse

Restore our Earth. That’s the strapline for today – Earth Day, the day we’ve chosen to launch The Hospitality Purpose Pulse Survey, to better understand the status of purpose in our extraordinary industry, as we all work towards a better food future. The years 2020 and 2021 will be remembered not just for the obvious …

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Compostables recycling: Sorted!

By Jessica Parrilla, Paper Round In 2019, we teamed up with Vegware, to start trials for a compostables solution for London, Brighton, and Sussex businesses from start-to-finish.  Compostables are made from plant-based materials that break down fully in under 12 weeks in the right conditions. Popular in the foodservice industry, they are an alternative to …

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Hospitality central to helping UK reach Net Zero targets, says Minister

By Tom Tanner This week’s debate in Parliament about the appointment of a Minister for Hospitality should have left the industry and the millions working in it, in no doubt that there is overwhelming cross party understanding of the plight of the industry and a need to extend support until restaurants and pubs can re-open …

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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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