plant based diets

Eight cover restaurant proves small is beautiful and sustainable

Leave a Comment / Food Made Good Rating, Bees, Celebrate Local and Seasonal, Energy, Environment, Environmentally Positive Farming, Feed People Well, Food Waste, Healthy Eating, More Veg & Better Meat, plant based diets, Reduce, Reuse, Recycle, Vegetarian & Vegan / By Tom Tanner

By Tom Tanner, Sustainable Restaurant Association Since we started assessing restaurants’ sustainability back in 2010, we’ve bestowed the Food Made Good certification on tens of thousands of sites, large and small. The Walled Gardens Underground Restaurant, two miles from Manchester City Centre is undoubtedly the smallest. It’s also one of the most interesting and inspiring. …

Eight cover restaurant proves small is beautiful and sustainable Read More »

Black history provides a taste of centuries of food made good

Leave a Comment / sustainable diets, Celebrate Local and Seasonal, Community Engagement, Environment, Feed People Well, Food Waste, Local sourcing, More Veg & Better Meat, plant based diets, Reduce, Reuse, Recycle, Seasonal, Source Fish Responsibly, Uncategorized, Value Natural Resources / By Tom Tanner

By Winifred Adeyemi, Director, AFRICA: Seen & Heard The UK’s Black History Month (1st – 31st October 2022) remembers and celebrates people of African heritage and their history around the world. Black food cultures, heritage and culinary traditions are as diverse and numerous as each unique ethnicity, community and nation across the global African diaspora. …

Black history provides a taste of centuries of food made good Read More »

How do Brighton chefs cook for the climate?

Leave a Comment / One Planet Plate, Allergens, Celebrate Local and Seasonal, Chefs, Fish, Healthy Eating, Local sourcing, Meat Reduction, More Veg & Better Meat, plant based diets, Provenance, Restaurants, Seasonal, Source Fish Responsibly, Sourcing, Sustainability, Vegetarian & Vegan / By Tom Tanner

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 …

How do Brighton chefs cook for the climate? Read More »

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

Leave a Comment / Climate change, Environment, More Veg & Better Meat, Net Zero, News, One Planet Plate, plant based diets, Restaurants, Value Natural Resources / By emmaSRA

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 »

One Planet Plate spotlight on…Hypha, Chester

Leave a Comment / One Planet Plate, Celebrate Local and Seasonal, Feed People Well, Food Waste, Healthy Eating, More Veg & Better Meat, plant based diets, Provenance, Sourcing, Uncategorized, Waste No Food / By Tom Tanner

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 …

One Planet Plate spotlight on…Hypha, Chester Read More »

How canteens captivated customers to cut carbon and eat more healthily

Leave a Comment / sustainable diets, Caterer, Caterers, Chefs, Climate change, Environment, Feed People Well, Healthy Eating, Innovation, Insight, Meat Reduction, More Veg & Better Meat, One Planet Plate, plant based diets, Sourcing, Sustainability / By Tom Tanner

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 …

How canteens captivated customers to cut carbon and eat more healthily Read More »

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

Leave a Comment / Climate change, Environment, More Veg & Better Meat, Net Zero, News, One Planet Plate, plant based diets, Restaurants, Value Natural Resources / By Tom Tanner

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 »

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

Leave a Comment / More Veg & Better Meat, Chefs, Climate change, Healthy Eating, Innovation, Meat Reduction, plant based diets, Vegetarian & Vegan / By Tom Tanner

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 …

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

Changing the eating habits of students and workers for the better one dish at a time

Leave a Comment / Climate change, Chefs, Environment, Healthy Eating, Innovation, plant based diets, Recipe, Sourcing, Sustainability, sustainable diets, University, Waste No Food / By Tom Tanner

By Tom Tanner The 18th of October marks a significant date. It saw the start, or more accurately, the re-start, of what promises to be one of the most insightful projects the SRA has ever been involved in. SU-Eatable Life, funded by the European Commission’s LIFE fund, and designed and delivered in the UK, to …

Changing the eating habits of students and workers for the better one dish at a time Read More »

The National Food Strategy and what it means for hospitality

Leave a Comment / Climate change, Environment, Environmentally Positive Farming, Government, Healthy Eating, More Veg & Better Meat, plant based diets, Policy / By Tom Tanner

So, you spotted that the National Food Strategy was published in the height of the summer and, like many, bookmarked the link and told yourself you’d read it on a day off or holiday if you’ve managed to squeeze one in. Like many, again, perhaps life has got in the way and you haven’t had the chance …

The National Food Strategy and what it means for hospitality Read More »