Organic

Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

Better Hospitality Conference: the best bits Read More »

Oxford Real Farming Conference: Lessons for Foodservice

By Louisa Dodd, Project Manager, Sustainable Restaurant Association As with almost all events since March 2020, the Oxford Real Farming Conference (ORFC) saw the annual gathering of the food industry’s leading agroecological pioneers come together virtually. Understandable, but also particularly incongruous, for a group of people many of whom spend the vast majority of their …

Oxford Real Farming Conference: Lessons for Foodservice Read More »

First Food Made Good Awards Hong Kong re-energise sustainable food movement

By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …

First Food Made Good Awards Hong Kong re-energise sustainable food movement Read More »

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 …

The secrets of the most sustainable street food trader – Honest! Read More »

Have your say on the future of farming

By Vicki Hird, Farm Campaign Coordinator, Sustain: the alliance for better food and farming We have a chance of fairer, better food policy – we need your help We have a once-in-a-lifetime chance to transform how we support farmers and get new and better food onto our plates. Leaving the European farm policy means a …

Have your say on the future of farming Read More »

Friends House helps men’s charity to have cake and eat it

  By Jamie Scott, Catering Manager, Friends House Two years ago, Friends House started working with the Douglas House Project (DHP) helping them to launch their social enterprise catering project, a bakery. Being a Quaker organisation, the staff at Friends House devised a set of commitments, one of these being to treat everybody equally and …

Friends House helps men’s charity to have cake and eat it Read More »

Rather than cook the books on rising prices, offer your customers a slice of reality

By Rosalind Rathouse, Founder and Principal, Cookery School at Little Portland Street Here at Cookery School, at Little Portland Street we try our hardest to be as sustainable as possible. Part of being sustainable is being open and honest (treating people fairly is one of the key areas of sustainability outlined by the SRA), so we …

Rather than cook the books on rising prices, offer your customers a slice of reality Read More »

The restaurant and farm where local is a value not a label

If it hadn’t been for the thick winter coat of cloud shrouding this corner of the Mendip Hills, lunch would have been eaten looking out over arguably one of the finest views any UK restaurant can boast. But the rich green fields rolling down to, and then up and away from, Blagdon Lake (from which …

The restaurant and farm where local is a value not a label Read More »

Local bees make Eurostar gin a sweet success story

By Yann Bayeul, Eurostar Catering Product and Service Manager On the eve of its 21st birthday in November 2015, Eurostar unveiled its very own gin designed by Business Premier Culinary Director, Raymond Blanc OBE, in partnership with artisan producers, Silent Pool Distillers. Named Toujours 21, the bespoke gin encapsulates Eurostar’s heritage, reminiscent of both British …

Local bees make Eurostar gin a sweet success story Read More »

Blessed are the cheesemakers – honour their story

By Martina Jensen, SRA Account Manager “When love and skill work together expect a masterpiece.” Almost poetry, right? These were the words of cheesemaker Barry Graham, from Loch Arthur Creamery, speaking at Scotland’s Foodscape, a symposium in Edinburgh last week, assessing the significant role food plays in the nation. I’d traveled north with two colleagues …

Blessed are the cheesemakers – honour their story Read More »