By Tom Tanner, Sustainable Restaurant Association Chefs and restaurants the world over, especially those high profile ones with a platform to influence, have a hugely important role to play in the future of food and, by extension, the future of our planet. That’s why we so cherish our relationship with The World’s 50 Best Restaurants, …
Ethos of constant improvement fires Toyo Eatery to Asia’s 50 Best success Read More »
By Winnie Adeyemi, Director, AFRICA: Seen & Heard Throughout Black History Month 2022, the theme for which is Time for Change: Action not Words, AFRICA: Seen & Heard and the Sustainable Restaurant Association have gathered the stories of Black-British foodservice providers across the country. Reducing and repurposing food waste, ensuring carbon neutrality and feeding communities …
Plant-based north London restaurant packs healthy flavour punch Read More »
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 …
By Abi Englefield, One Planet Plate campaign manager This summer the capital’s set to celebrate London Climate Action Week (LCAW) and we want to help seven million Londoners use the power of their appetites wisely and need chefs to satisfy them. LCAW is the focal point for everyone working to lead the fight about against …
Are you serving one of London’s most climate friendly dishes Read More »
By Tom Tanner The 18th of October marks a significant date. It saw the start, or more accurately, the re-start, of what promises to be one of the most insightful projects the SRA has ever been involved in. SU-Eatable Life, funded by the European Commission’s LIFE fund, and designed and delivered in the UK, to …
Changing the eating habits of students and workers for the better one dish at a time Read More »
By Tom Tanner There are many recipes for sustainability. Some are long, complicated and require the investment of time, energy and money. Few can be as simple, tasty, and time-friendly as the Zero Waste Cocktail campaign our new partners Flor de Caña have just launched. We’re delighted that Food Made Good Global has teamed up …
Creating a greener future for bars, one zero waste cocktail at a time Read More »
By Tom Tanner Iced Katy Rodgers’ Crowdie & Perthshire Raspberry Parfait, Macerated Scottish Berries. If that description of a dessert doesn’t scream impeccable provenance then none will. This was chef Neil Forbes’ third of three interpretations of a One Planet Plate at the launch lunch for the SRA’s One Planet Plate campaign in Edinburgh this …
Edinburgh restaurants plating up a better food future Read More »
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 »
By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …
By Alicia Lawson, Director, Rubies in the Rubble Tomato Ketchup is, hands down, the most popular condiment on the planet. With over 160 million Heinz bottles sold annually, we guzzle down over 500 tons of the stuff every single day, using 2 million tons of tomatoes, and a lot more sugar. And when it comes …
Sustainable supplier Rubies in the Rubble seeks new product launch partner Read More »
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