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 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 »
This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …
Good to the bone – tenth NRA sustainability award winner revealed Read More »
By Kate Dranginis, SRA Climate Analyst Rubbish cocktails are the trend in bar world right now. By that, I don’t mean we’re in the middle of an ironic throwback to lurid and sickly-sweet Woo-Woos, though they do have their time and place. Low-waste cocktails which consider their environmental impact are what the industry is excited …
Is it just me or are cocktails really rubbish now? Read More »
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