Recycling

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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How to ensure your compostables are correctly dealt with

Author: Tom Mockridge, Commercial Director @ Paper Round Foodservice businesses face a new set of challenges as they plan to reopen post-lockdown. Many businesses which had previously made a shift to reusable cups and crockery are moving back to disposables for understandable hygiene reasons. This increase in disposables opens up questions about sustainability – both …

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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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Recycling project pays off for Petersham Nurseries

Author: Charles Hope-Dunbar, Sustainable Advantage Busy, award-winning restaurant Petersham Nurseries was desperate to improve its recycling record. A number of what it thought insurmountable hurdles were preventing it from making the necessary changes. Charles Hope-Dunbar of Sustainable Advantage describes how they collaborated to overcome those hurdles and save more than £20,000 a year. Our first …

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The case for recycling is economic and environmental

Cat Butterfield & Lily Gray from First Mile According to the U.N FAO, if food waste were a country, its impact on global warming would come third after the US and China. In the UK 41% of the waste produced by pubs, restaurants and hotels is food waste, with 45% coming from food prep, 21% …

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How restaurants embracing sustainability have helped generate £100,000 for Hospitality Action

By Kate Mortimer, Olleco Group Marketing and Communications Manager As the UK’s leading supplier of premium oils and fats and collector of used cooking oil and food waste, we at Olleco are hugely dependent on people throughout the UK hospitality sector. Having built up close working relationships with so many people in the industry (we currently …

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ODE to sustainable joy: How Devon restaurant won big at National Restaurant Awards

By Tom Tanner There aren’t too many chefs or restaurateurs boasting a fine-dining restaurant, beachside café and a pizzeria in their portfolio. Where Tim Bouget and his trio of ODE-truefood sites really stand out from the crowd, is that they have all blazed a sustainable trail ever since their first service. Sustainability was literally built …

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From 0-500million; how Costa is turbo-powering coffee cup recycling

By Oliver Rosevear, Energy and Environment Manager, Costa. When Hugh’s War on Waste revealed on primetime TV that only 0.25% of the 2.5 billion coffee cups used annually in Britain were recycled it was a watershed moment. Being the biggest coffee chain in the UK we acknowledge our responsibility and know that we have a …

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Straws, stirrers, bottles and cups – who’s getting drastic with plastic?

Unless you’ve been hiding under a rock, living on Mars, or perhaps under water, you’re probably felt the Attenborough effect. Whether or not you watched in horror as the doyen of wildlife documentaries shamed us all over our plastic addiction, you’ll almost certainly be aware of the fallout from Blue Planet. While plastic remains a …

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