Recycling

How hospitality proves its purpose through the pandemic and beyond

By Tom Tanner, SRA With restaurants now firmly re-open and operating at something like full capacity again, it’s time to shift our focus back from one threatening big C to another. While Covid has dominated plans for the last 16 months, climate change is no passing threat. The findings of the recent Purpose Survey we …

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The best change starts in tiny (recyclable) packages

By Tom Tanner, SRA  Too often as an individual, the enormity of climate change and the biodiversity crisis can feel overwhelming. “How can anything I do make a difference?” is the question many of us ask. The honest answer is that one action by one individual won’t be sufficient. However, if lots of individuals start …

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Who said crisp packets and plastic film weren’t recyclable?

By Louis Swan, Product and Innovation Executive, Paper Round Running a sustainable business can be a challenge. Few know this better than those who work in restaurants, cafés and hotels. Even with great strides in recent years in reducing the amount of single-use plastics in food and utensil packaging, the pandemic has caused a fresh …

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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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