Reduce, Reuse, Recycle

Compostables recycling: Sorted!

By Jessica Parrilla, Paper Round In 2019, we teamed up with Vegware, to start trials for a compostables solution for London, Brighton, and Sussex businesses from start-to-finish.  Compostables are made from plant-based materials that break down fully in under 12 weeks in the right conditions. Popular in the foodservice industry, they are an alternative to …

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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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What progress have we made on plastic?

WRAP has this week published its second annual report for the UK Plastics Pact. The report reveals good progress on the four key targets its set, including cutting unnecessary plastic by 40% and increasing recycling by 107,000 tonnes. The figures relate to 2019, and with the added hurdles presented by Covid-19, it will be next …

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First Food Made Good Awards Hong Kong re-energise sustainable food movement

By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …

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The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

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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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Just how ‘sustainable’ are sustainable restaurants?

By Ben McMenamin One of the core challenges in sustainability today is cooperation and cohesion. While there are a range of different people and organisations working on sustainability issues, they often work in isolation and do not communicate with each other well. This means that the actions people take might inadvertently undermine others, even when …

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WEBINAR – Circular Restaurants

Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan, Founder, SpiceBox LWARB’s Advance London Team and the SRA partnered on creating Circular Restaurants: Food that doesn’t cost the earth – a guide to help food businesses, and restaurants in …

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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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