Reduce, Reuse, Recycle

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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Be Positive and sign the Food & Drinks manifesto

By Niels de Fraguier, CEO Positive The whole Food & Drinks (F&D) and Hospitality sectors have the potential to spearhead our transition to a Regenerative economy. To undo decades of destructive agriculture, exploitative supply chains, and harmful packaging which weighs down on the system and Mother Earth. For this reason, in 2021 we are committing …

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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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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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