Background The National Theatre is one of the UK’s most iconic theatres. Its three restaurants, three cafes, a craft beer pub, performance bars for our audiences and summer pop ups, generate more than £10m a year, employ 300 staff and cater for 1.5m visitors. As a publicly-funded organisation it also has a responsibility to meet …
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 …
6 Steps to Building a Sustainable Space: Extract Coffee Read More »
“We just knew instinctively that the time had come for a change. It wasn’t even really a case of the quantity it was just the fact that we were using them.” And in case you’re in any doubt as to what Hawksmoor Group’s Creative Coordinator and Head of Sustainability Emmy van Beek is referring to, …
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 …
French lessons required in global sustainability class Read More »
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 …
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 …
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, …
High values bring rich rewards on the high street Read More »
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 …
Takeaway coffee cups are a very hot topic right now. Blisteringly hot for some. Hugh Fearnley-Whittingstall’s BBC One War on Waste programme earlier this summer reported that 2.5 billion of these cups are thrown away every year in the UK and less than 1% get recycled. This is because most cups have a polyethylene coating …
Relæ chef and founder Christian Puglisi explains why winning awards is inspiration not cause for complacency. Most of us enjoy recognition for our efforts. Especially when we feel we’ve gone those extra miles to ‘make a difference’ as the expression goes. 2015 was a big one for Relæ, and we certainly did get all the …
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