Reduce, Reuse, Recycle

How circularity can shape the future of ‘disposables’

By Safia Qureshi, Founder & CEO CLUBZERØ Single-use packaging is a global waste crisis and existing solutions do not provide a convenient option or simply do not work for in-store, takeaway and delivery across food and beverage. Current ‘sustainable alternatives’ including BYO (Bring Your Own) have low uptake of approximately 2% due to the inconvenience …

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Could street food venison be a sustainability game changer?

By Tom Tanner, Sustainable Restaurant Association What do you get if you take two former fine dining chefs, a hunter, one of the UK’s most under-utilised and most environmentally friendly meats and a food truck? Answer: The winners of the Sustainability Award at the British Street Food Awards 2022, as judged by the SRA. Yes, …

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Zero waste cocktails, 100% creative mixologists

By Abi Englefield, One Planet Plate, Global Project Manager As part of our partner rum brand Flor de Caña’s ongoing pledge to reduce waste and help fight climate change, they have launched Zero Waste Cocktails. It’s a campaign aimed at engaging bars and restaurants around the world to serve up delicious sustainable cocktails made from …

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Restaurant group cleans up and saves tonnes of plastic

By Tom Tanner, Sustainable Restaurant Association In the summer of 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group (TRG) which is the proud owner of a Three Star Food Made Good Sustainability Rating, was looking for a cleaning solution that sanitised surfaces quickly and effectively, without damaging furniture finishes. Duncan was …

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Will you refuse refuse and only use #TheRightBin?

By Jack Feeny, No Mise En Plastic No Mise En Plastic (@no_mise_en_plastic) has launched an instagram campaign, to encourage restaurants to refuse, refuse bags and separate out their waste. We understand that 4-weeks of bin related content sounds pretty dry but the interviews, recipes and tips we have lined up might just be exciting, especially …

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Good to the bone – tenth NRA sustainability award winner revealed

This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …

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The secrets to sustainable coffee pods

Ever-popular and super convenient, pods remain the coffee of choice for many businesses. But are those delicious, crema-topped brews sustainable?  Traditional coffee pods are certainly burdened with numerous concerns, including the exploitation of farmers, deforestation and plastic waste. But where there’s a will, there’s a way – and Pact Coffee’s pods come with an eco-friendly …

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MUME: A plum winner of Asia’s 50 Best Sustainable Restaurant Award

By Tom Tanner, Sustainable Restaurant Association Having worked with The World’s 50 Best Restaurants, judging their Sustainable Restaurant Award for almost a decade now, means we’ve seen the engagement with sustainability issues accelerate and deepen across the planet. Receiving submissions from restaurants in territories new to us that demonstrate new levels of commitment and creativity …

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Exchange waste water for cash and carbon savings

By Isabel Schestak, Post-doctoral researcher, Bangor University Commercial kitchens in the UK hospitality and food service sector consume more energy for the preparation of meals than cooking in domestic kitchens. However, they can also play a vital role in climate change mitigation. The heat in the drain water of commercial kitchens is a valuable source …

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