Restaurants

The National Food Strategy and the role suppliers have to play in achieving Dimbleby’s reshaped food system

By Jeremy Hibbert-Garibaldi, CEO and founder of Collectiv Food As Henry Dimbleby so succinctly puts in Part 2 of his National Food Strategy, released last week, ‘The UK has a once-in-a-lifetime opportunity to reshape the food system’. I couldn’t agree more, although the publication was frustratingly dominated by Boris’s immediate dismissal of proposed sugar and …

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Catering to the greener stomachs of the event industry

By Ellie Ashton-Melia Sustainability – Where to start?  One of the biggest challenges faced by event businesses big and small is trying to translate good intentions into transformative actions. Businesses are starting to make Net Zero and Circular Economy commitments to achieve global ambitions of keeping the planet within a 1.5-degree threshold. This stands true …

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The National Food Strategy: a report and guide for the future of food in the UK

By Emma Carroll-Monteil, Sustainable Restaurant Association Earlier this month, the National Food Strategy called on the Government to commit to a package of reforms in order to build a better food system for a healthier nation and planet. The report outlines the current issues both in the UK and globally regarding the food we eat, …

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Cheers to the environment: How Sustainable Wine Solutions are helping the circular economy

By Elizabeth Sprake, Sustainable Wine Solutions Sustainable Wine Solutions were delighted to join the SRA team last week to showcase our Zero Waste wine range and our U.K. first Bottle Return Scheme, as part of their team-building day. Our discussion and tasting covered everything from orange wine to the zero waste movement to COP26, as we explained our evolution …

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Who said crisp packets and plastic film weren’t recyclable?

By Louis Swan, Product and Innovation Executive, Paper Round Running a sustainable business can be a challenge. Few know this better than those who work in restaurants, cafés and hotels. Even with great strides in recent years in reducing the amount of single-use plastics in food and utensil packaging, the pandemic has caused a fresh …

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Creative approach helps OXO feed community and take slice out of food waste

By Andrea Zick, PA to GM OXO Tower Restaurant & Bar and Brasserie When we were invited to join the first Cohort of the SRA’s Food Waste Bad Taste programme in 2019, we fully acknowledged this would be an ongoing journey for our business. We learnt that if food waste were a country, it would …

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The heat is on: How can businesses tackle their heating emissions?

By James Sampson, Inspired Energy As a growing number of businesses pledge to reduce their carbon emissions to net zero, more organisations are realising how challenging it is to reduce their emissions in one particular area – heat. For most organisations, heating makes up a significant proportion of their overall carbon footprint – so those …

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We’re CLEAR about the need for transparent and regulated food labelling, are you?

By Tom Tanner, Sustainable Restaurant Association Farm fresh, farm assured, grass fed, all natural. You’ve no doubt seen and read all these labels and rolled your eyes at what substance you can actually attribute to any of them. Next to none is about the size of it. Check out this article on the BBC website …

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Could carbon reducing carbs be the way to a greener future?

By Edd Lees, Co-founder, Wildfarmed It can be more than a little overwhelming to think about how we might unravel this whole climate disaster we find ourselves in. There’s no doubt we all feel some responsibility to do what’s best for the planet, while also keeping business afloat, people employed and customers happy. At Wildfarmed, …

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Put positive change on tap this Refill Day

By Hannah Page, Brand Lead at Belu Water Wednesday 16th June marks World Refill Day – a day all about choosing reusable options over single-use packaging. UK consumers are thought to go through a whopping 28 billion single use drinks bottles and cans a year. This realisation has caused many people and businesses alike to …

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