Recycling

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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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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