Provenance

Why The Rose blooms in the Garden of England

Abigail Englefield, Project Manager, One Planet Plate Known as the ‘Garden of England’, Kent has an abundance of produce available on its doorstep, and Executive Chef Nuno Mendes and Head Chefs Luke Green and David Gadd’s menu at The Rose in Deal celebrates just that. They have an ever-changing menu designed to champion locally, available …

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Five reasons why cider is the most sustainable beverage out there…

By Laura Clacey, Founder SXOLLIE Cider FACT: CIDER IS THE MOST SUSTAINABLE BEVERAGE ON THE PLANET We care SO much about where our food comes from, so why not booze? Although the world is obsessed with emissions, saving our planet is more than just carbon emissions, it’s also about soil health, water use, biodiversity and …

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How do Brighton chefs cook for the climate?

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 …

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Get your claws into sustainable seafood

By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society We carried out some research recently that showed 40% of Brits would only try new types of seafood in a restaurant. Being part of SRA’s Food Made Good network, you play a hugely important role in encouraging diners to eat planet-friendly options that they might not …

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One Planet Plate spotlight on…Hypha, Chester

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 …

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Regenuary and Veganuary: why can’t we be friends?

By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re here to explain why, and to also quick dive into what each of these campaigns mean.  What is Veganuary?  In the past several years, we’ve seen individuals, businesses, and big …

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Dough-ing the right thing just got so local and tasty at Pizza Pilgrims

By Tom Tanner Walk into Pizza Pilgrims’ new restaurant on the Fourth Floor at Selfridges and you can just smell something’s a bit different. Ok, so the basil plant guard of honour could have a fair bit to do with that sense that this isn’t your average pizzeria. Pick up a menu and you’ll start to realise …

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Making sustainable seafood the only option – there’s an app for that

By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society Seaspiracy, the recently released Netflix feature-length documentary, raised a lot of issues that shocked many. Sadly, for most of us at the Marine Conservation Society (MCS), these issues were far from new. We launched the Good Fish Guide over 20 years ago to help businesses and …

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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 …

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How foodservice can plate up more progress in 2021

By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest in the sector. Compiled by Will Nicholson, a leading expert in sustainable food systems, the report assesses the progress made by major UK-operating foodservice businesses on the journey to a …

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