Plastic

In water we Trust: Helping the drinks industry workforce one bottle at a time

By Mark Bickerton, Co-founder, Trust Water  Trust Water was launched this year to help support those working in the drinks industry, with 100% of net profits from every bottle sold being donated to The Drinks Trust. For those who don’t know, The Drinks Trust is a community organisation for the drinks industry offering support and services, to upskill, broaden members’ knowledge, provide a place …

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To eat fish or not to eat fish, that’s the wrong question

As a Marine Biologist myself, nothing in the Netflix documentary Seaspiracy was new or novel to me and highlighted issues I have been researching well before they became mainstream. However, I still found it extremely difficult to watch as it had no helpful messages for consumers apart from ‘don’t eat fish’ and failed to mention …

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Putting plastic out of place in the kitchen

By Jack Feeny – No Mise En Plastic – a free resource putting plastic out of place in the kitchen. Like many chefs before me, I was taken aback by the waste I saw on a daily basis coming out of kitchens I worked in. After burning through hundreds of portion bags and roll after …

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What progress have we made on plastic?

WRAP has this week published its second annual report for the UK Plastics Pact. The report reveals good progress on the four key targets its set, including cutting unnecessary plastic by 40% and increasing recycling by 107,000 tonnes. The figures relate to 2019, and with the added hurdles presented by Covid-19, it will be next …

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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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