By Tom Tanner, Sustainable Restaurant Association Taiwan this week became the latest territory in which the SRA has formed a strategic partnership to extend the reach of our Food Made Good programme. Specifically, our Managing Director Juliane Caillouette-Noble visited Taipei where she met with Chia-Ying Ho, Co-Founder of Green Dining Guide (GDG) and signed an …
Taiwanese restaurants ready to serve Food Made Good Read More »
By Winifred Adeyemi, Africa Seen & Heard The third annual Food Waste Action Week takes place from 6th – 12th March 2023. Year on year, the campaign which aims to halve food waste by 2030 is growing internationally. It’s 2023 theme ‘Win. Don’t Bin.’ struck a culturally resonant chord with AFRICA: Seen & Heard’s growing …
‘WIN. DON’T BIN.’ – A GASTRODIPLOMATIC APPROACH TO FOOD WASTE ACTION WEEK 2023 Read More »
By Olajide Alabi, Equality & Inclusion Partner at Turtle Bay In the UK, racism is still unfortunately very prevalent, it is ingrained in the systems and structures that hold the country together. However, our industry is probably one of the most diverse, which presents a real opportunity for change. At Turtle Bay we have 47 restaurants and …
It’s All About Race Roadshow – a journey toward anti-racism in hospitality Read More »
By Laurence Hamdan, SRA Sustainability Consultant Much to think about, but even more to say; a stellar turnout to adopted home at Mission Kitchen for our first Working Group of the year challenging the issues around work and labour in our current climate. ‘Recruit, Train, Retain’ was an exercise in clarity: how much are we …
Why transparency is clearly the way to go for employers Read More »
By Louisa Dodd, Senior Project Manager, Sustainable Restaurant Association “We need a pretty spectacular agricultural revolution” prescribed Iain Holhurst, organic vegetable farmer forerunner at the closing of the 2023 Oxford Real Farming Conference (ORFC) last week. I attended the ORFC in the hope of hearing practical ways to bring about that revolution, in which farmers …
Come the agricultural revolution, whose side will you be on? Read More »
By Charlotte Jones, Communications Manager at Eating Better Rarely have the twin pressures of the environment and the bottom line been drawn into such sharp focus at the same time. Menu makeovers both in and out of home offer a solution to both the cost of living and climate crises. And pulses can be at …
By Winnie Adeyemi, Director, AFRICA: Seen & Heard The theme for Black History Month 2022 is ‘Time for Change: Action Not Words’. Great Britain’s foodservice providers of African descent come from a diversity of nations and cultures. They include restaurateurs, caterers and street food sellers who provide diners and customers with cuisine offering tastes of …
Croydon Jamaican restaurant relishes its place at heart of community Read More »
By Tom Tanner, Sustainable Restaurant Association Since 2010 San Pellegrino has been promoting a global talent platform for chefs under the age of 30, in the shape of its Young Chef Academy. We’re thrilled that for the second time we’re judging submissions for the Social Responsibility Award, having devised the criteria in 2019 for the …
Award-winning young chefs shaping our food future Read More »
By Amro Hussain, Senior Public Affairs Lead at The Humane League UK Problem Animal welfare is a cause close to the hearts of many members of the British public. According to research by the Food Ethics Council, 73% of us support high animal welfare standards. This can be doubly the case for those in hospitality, …
Support farmed fish campaign to put an end to stunning silence Read More »
By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging across oceans to catch our favourite fish such as cod. However, over the past few decades the UK has increasingly relied on seafood from overseas, becoming a net importer in …
How hospitality can reduce the impacts of seafood consumption Read More »
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