Plastic

Five ways to navigate the plastic reduction roadmap

By Juliane Caillouette-Noble, SRA Development Director A new report is out from City2Sea, a Bristol based environmental organization campaigning to stop plastic pollution, looking at the state of single use plastic in the food to go sector. The report is based on an analysis of the top 20* (by sales turnover data) UK high street food-to-go …

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Just how ‘sustainable’ are sustainable restaurants?

By Ben McMenamin One of the core challenges in sustainability today is cooperation and cohesion. While there are a range of different people and organisations working on sustainability issues, they often work in isolation and do not communicate with each other well. This means that the actions people take might inadvertently undermine others, even when …

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Ten top tips to re-open right on 4 July

By Tom Tanner In the introduction to Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services it says they hope that the document, prepared by BEIS, businesses, unions, industry bodies will help you keep staff and customers safe, that the new distancing guidelines are practical. We’ve read and reviewed the …

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Will Coca-Cola bottles soon be made from plants?  

Author: Nell Armitage In 2017, Coca-Cola produced 3 million tonnes of plastic which is roughly the same weight as 28,000 Blue Whales. But thanks to pressure from organisations such as Ellen MacArthur Foundation and TearFund, Coca-Cola, along with other food giant Danone, has committed to a new generation of bottles made from plant sugars.  Developed by Avantium, a biochemical company from the Netherlands, the new bottle is 100% plant-based, has been manufactured without the use of fossil …

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farmer in field

Sustainable Hospitality 2020: Food Made Good with the SRA

AUTHOR: TOM TANNER When at the end of HRC 2019 the organisers asked the 21,000 delegates for their top priority for 2020, sustainability topped the list. Judging by the numbers who attended Sustainable Hospitality 2020: Food Made Good with the SRA, and the buzz of questions, networking conversations and engagement with the interactive sessions, interest …

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hotel bathroom

Eliminating single use plastic in hospitality

AUTHORS: RCH Managing Director Jonathan Raggett & Michelle Devlin, General Manager of The Egerton Integral to Red Carnation Hotels’ broad plan for a more sustainable future is their mission to eliminate single use plastic from each and every hotel in the collection. Here, RCH Managing Director, Jonathan Raggett and Michelle Devlin, General Manager of The …

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food made good logo on eurostar menu

SRA travels on Eurostar’s new plastic-free train!

AUTHOR: HANNNAH DEAN-WOOD  This past Thursday we got to celebrate Eurostar’s 25th birthday with a trip to Paris on their first ever single-use plastic free train.   Having just received their first 3 Star Food Made Good Sustainability Rating with the SRA it proved an exciting opportunity to see their various initiatives come to life. The business lounge was a good …

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Our Industry Impact Since our Food Made Good Award…

AUTHOR: TOM TANNER As a chef and restaurateur with green blood coursing through your veins, Tim Bouget of ODE-truefood certainly hasn’t been resting on his locally sourced laurels since winning the Reduce Reuse Recycle award in 2018. Here he tells us how he’s helping to take single-use plastic off the menu and involve customers in …

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Expert helping hand keeps Eurostar on track to meet ambitious plastic target

AUTHOR: TOM TANNER   Included within Eurostar’s ambitious Tread Lightly campaign is a goal to reduce plastic by 50% by 2020. A business-wide review revealed the train operator was giving away over 1 million plastic water bottles a year onboard its trains and in its Business Premier lounges in London, Paris and Brussels. The aim …

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