Reduce, Reuse, Recycle

6 Steps to Building a Sustainable Space: Extract Coffee

Gemma Screen, Marketing Manager, Extract Coffee Roasters Step 1) Value Natural Resources Our business has been shaped by rebuilding and restoring the old instead of buying new and preserving our natural resources where we can. Since 2007 we’ve been bringing old roasters and espresso machines back to life through restoration, each time making them even …

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French lessons required in global sustainability class

By Juliane Caillouette-Noble, SRA Head of Development “The Food Sustainability Index is a call to action, and an opportunity,” began Adam Green from the Economist Intelligence Unit (EIU), when launching the brand new report at the Barilla Centre for Food and Nutrition’s Annual Forum for Food and Nutrition last week in Milan. “It can be …

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Costa planning to put a lid on wasted cups

By Oliver Rosevear, Costa Coffee Energy and Environment Manager, Costa Putting cup recycling at the top of our agenda, we are pleased to have announced a nationwide recycling scheme that will launch at the end January, 2017. The recycling scheme, which will roll out across over 2,000 of our stores, will ensure the recovery and recycling …

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Foraged bitter tastes sweet for hat trick hero

The Gallery in Barry has been open barely three years. But in that short time it’s attracted more than its fair share of rave reviews and awards. Owner Barney Hibbert seriously downplays things in his description of the restaurant: a neighbourhood eatery serving seasonal and local produce. It’s so much more than this. But when …

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High values bring rich rewards on the high street

If sustainable dining is to be well and truly mainstreamed then high street operators hold the key. That’s why we asked three of the best to join us for a discussion at Conscious Hospitality about taking green eating to the very heart of the high street. Andrei Lussmann, of the eponymous Fish & Grill restaurants, …

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Is good food ever surplus to requirement?

It’s harvest season – a time of plenty, when traditionally we celebrate and give thanks for the volume of food our farmers have produced over the summer months. The tonnes of wonderful food have been lovingly and tirelessly grown with the sole purpose of feeding a human stomach. But as countless studies by eminent organisations …

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