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 Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are reducing our carbon footprint, protecting depleted fish stocks, supporting local businesses or eating seasonal produce or clamping down on food waste. Food presents us with multiple ways to make a …
Want a better food future? Choose a One Planet Plate Read More »
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 …
SRA travels on Eurostar’s new plastic-free train! Read More »
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 …
Expert helping hand keeps Eurostar on track to meet ambitious plastic target Read More »
AUTHOR: TOM TANNER Your favourite fruit and veg supplier calls offering to offload some surplus produce. You’re a chef, you value food. It’s your most important asset. So we’ve put together some top tips from the best transformers of ingredients that might otherwise reach a rubbish end. Raymond Blanc OBE, President of the Sustainable …
By Tim Lang, Professor of Food Policy, City University of London There are three common reactions to the food sustainability challenge. One is that it’s too complex. Cooking and serving food is hard enough without all this extra burden. Let Government or big suppliers sort things out first, and then we just might get involved. …
If most boys’ dream of driving a train hits the buffers, then Matthieu Coiffard may just have found a pretty, chuffing good substitute. Last Thursday, your correspondent was lucky enough to take a day trip to Paris. But not half as lucky as young Matthieu (pictured with Yann Bayeul, Eurostar Catering Manager). Last summer, the …
How Eurostar turned to youth to fast-track sustainability on the menu Read More »
We’ve launched a new campaign to give chefs worldwide a chance to demonstrate in food form how they’re contributing to a better food future. One Planet Plate is a restaurant campaign to put sustainability on the menu – to help diners use the power of the appetite wisely. More than 1,000 restaurants are serving these …
Take the SRA President, one of the UK’s most eminent and best known scientists, an executive from a major drinks producer and a major policy expert, and what do you get? A very lively debate about how to put sustainable diets at the top of the menu. A packed conference theatre at ExCeL was the …
Making food matter key to more sustainable diets Read More »
By Yann Bayeul, Eurostar Catering Product and Service Manager On the eve of its 21st birthday in November 2015, Eurostar unveiled its very own gin designed by Business Premier Culinary Director, Raymond Blanc OBE, in partnership with artisan producers, Silent Pool Distillers. Named Toujours 21, the bespoke gin encapsulates Eurostar’s heritage, reminiscent of both British …
Local bees make Eurostar gin a sweet success story Read More »
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