Recycling

Put positive change on tap this Refill Day

By Hannah Page, Brand Lead at Belu Water Wednesday 16th June marks World Refill Day – a day all about choosing reusable options over single-use packaging. UK consumers are thought to go through a whopping 28 billion single use drinks bottles and cans a year. This realisation has caused many people and businesses alike to …

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In water we Trust: Helping the drinks industry workforce one bottle at a time

By Mark Bickerton, Co-founder, Trust Water  Trust Water was launched this year to help support those working in the drinks industry, with 100% of net profits from every bottle sold being donated to The Drinks Trust. For those who don’t know, The Drinks Trust is a community organisation for the drinks industry offering support and services, to upskill, broaden members’ knowledge, provide a place …

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SRA becomes official Knowledge Partner for the HRC Connects platform

By Tom Tanner, PR Manager, Sustainable Restaurant Association In March 2020, we welcomed hundreds of foodservice professionals to Sustainable Hospitality 2020: Food Made Good with the SRA at HRC in London’s ExCeL. Just weeks after hosting our discussions on food waste, workshops on eliminating single-use plastic and interactive sessions on reducing carbon on menus, that vast conference space was transformed into a Nightingale …

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Reducing waste, reinventing recycling

By Will Keer, Business Director, SWRnewstar Last week the government launched consultations on two policies designed to reduce waste and reinvent recycling in the UK. Focussed on packaging, both policies will boost the shift to a circular economy by changing the current production and recycling system: Deposit Return Scheme (DRS) covers drinks containers Extended Producer …

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Putting plastic out of place in the kitchen

By Jack Feeny – No Mise En Plastic – a free resource putting plastic out of place in the kitchen. Like many chefs before me, I was taken aback by the waste I saw on a daily basis coming out of kitchens I worked in. After burning through hundreds of portion bags and roll after …

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Fit-outs fit for the future and your finances

By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …

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Pubs get even peachier with ketchup made with pears

By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach Pubs.  At Rubies in the Rubble, we believe that food should be valued as a precious resource. That’s why our products are packed with delicious ingredients that would otherwise go …

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Five ways to navigate the plastic reduction roadmap

By Juliane Caillouette-Noble, SRA Development Director A new report is out from City2Sea, a Bristol based environmental organization campaigning to stop plastic pollution, looking at the state of single use plastic in the food to go sector. The report is based on an analysis of the top 20* (by sales turnover data) UK high street food-to-go …

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Our guide to avoiding lockdown foodwaste

With the impending closure of hospitality from Thursday, we’re keen as ever to reduce the chance of your well sourced ingredients, going to waste. If you’re looking at your restaurant kitchen’s cupboards and fridges and thinking your ingredients won’t survive the indefinite shelf life of lockdown, these are the organisations for you: OLIO What kind …

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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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