By Winifred Adeyemi, Africa Seen & Heard The third annual Food Waste Action Week takes place from 6th – 12th March 2023. Year on year, the campaign which aims to halve food waste by 2030 is growing internationally. It’s 2023 theme ‘Win. Don’t Bin.’ struck a culturally resonant chord with AFRICA: Seen & Heard’s growing …
‘WIN. DON’T BIN.’ – A GASTRODIPLOMATIC APPROACH TO FOOD WASTE ACTION WEEK 2023 Read More »
By Tom Tanner, Sustainable Restaurant Association While the food at OCD does plenty of talking itself, the team at the Tel Aviv restaurant are so proud of what they’re doing they love communicating directly with their customers. And, when you’re leading the pack in the race to serve food that tastes amazing and is doing …
Tireless attention to detail gifts OCD MENA award Read More »
By Tom Tanner, Sustainable Restaurant Association Almost exactly three years on from lifting the coveted Sustainable Business of the Year Award at the 2019 Food Made Good Awards, Ollie and Lauren Hunter are leaving The Wheatsheaf Chilton Foliat as a thriving village pub – transformed from when they took it on in 2015. Ollie took …
Outgoing award-winning pub owner reveals secrets of 78% margins and success Read More »
By Laurence Hamdan, SRA Sustainability Consultant The environmental impact of wine is huge. From the land use and CO2 released during fermentation to the transportation and storage, there is a cost. And on such a vast scale – approx. 7.3 million hectares globally (OIC, 2020) – the impact adds up. Wine has been around for …
By Tom Tanner, Sustainable Restaurant Association Little Red Door has opened a large green door to every other bar on the planet with a blueprint for how to operate with people and the planet at the very core of everything you do. Cheers to the 2022 winner of the Sustainability Award at The World’s 50 …
Parisian bar opening the door to a better drinks future Read More »
By Safia Qureshi, Founder & CEO CLUBZERØ Single-use packaging is a global waste crisis and existing solutions do not provide a convenient option or simply do not work for in-store, takeaway and delivery across food and beverage. Current ‘sustainable alternatives’ including BYO (Bring Your Own) have low uptake of approximately 2% due to the inconvenience …
How circularity can shape the future of ‘disposables’ Read More »
By Tom Tanner, Sustainable Restaurant Association What do you get if you take two former fine dining chefs, a hunter, one of the UK’s most under-utilised and most environmentally friendly meats and a food truck? Answer: The winners of the Sustainability Award at the British Street Food Awards 2022, as judged by the SRA. Yes, …
Could street food venison be a sustainability game changer? Read More »
By Aaima Ali, Marketing Executive, Belu We recently published an impact report for 2021 in which we shared our reasons behind the decisions we’ve taken for how best to serve water to customers both on the go or on site. Making the right decision takes time and work. Glass, can or plastic. It’s not always …
By Tom Tanner, Sustainable Restaurant Association In the summer of 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group (TRG) which is the proud owner of a Three Star Food Made Good Sustainability Rating, was looking for a cleaning solution that sanitised surfaces quickly and effectively, without damaging furniture finishes. Duncan was …
Restaurant group cleans up and saves tonnes of plastic Read More »
By Jack Feeny, No Mise En Plastic No Mise En Plastic (@no_mise_en_plastic) has launched an instagram campaign, to encourage restaurants to refuse, refuse bags and separate out their waste. We understand that 4-weeks of bin related content sounds pretty dry but the interviews, recipes and tips we have lined up might just be exciting, especially …
Will you refuse refuse and only use #TheRightBin? Read More »
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