Reduce, Reuse, Recycle

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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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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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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