Restaurants

Istanbul – gateway to sustainability

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association  Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the world in Istanbul for the third Global Gastro-Economy Summit. Hosted by TURYid, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association.  Packed in a conference center at the intersection of …

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How do Brighton chefs cook for the climate?

By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our One Planet Plate campaign, we sat down with the chefs from Lucky Beach and Purezza, two restaurants in the city that champion sustainability and talked to them about their One …

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Get your claws into sustainable seafood

By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society We carried out some research recently that showed 40% of Brits would only try new types of seafood in a restaurant. Being part of SRA’s Food Made Good network, you play a hugely important role in encouraging diners to eat planet-friendly options that they might not …

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Are you serving one of London’s most climate friendly dishes

By Abi Englefield, One Planet Plate campaign manager This summer the capital’s set to celebrate London Climate Action Week (LCAW) and we want to help seven million Londoners use the power of their appetites wisely and need chefs to satisfy them. LCAW is the focal point for everyone working to lead the fight about against …

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IPCC Third Report: Key headlines and takeaways for the food sector

BY EMMA CARROLL-MONTEIL, SUSTAINABLE RESTAURANT ASSOCIATION Last week the Intergovernmental Panel on Climate Change (IPCC) published their third working group report Climate Change 2022: Mitigation of Climate Change. The three IPCC reports can be (very) briefly summarised as:   IPCC I: What’s causing climate change?   IPCC II: How bad is it?   IPCC III: What are we going to …

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How foodservice is facing up to the food waste challenge

By Tom Tanner, Sustainable Restaurant Association With food costs soaring, food poverty on the rise and the climate impact of wasted food now accounting for 10% of all greenhouse gas emissions, the economic, social and environmental case for driving down food waste has never been greater. Worryingly, WRAP reported that food waste in hospitality and …

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Want a better food future? Choose a One Planet Plate

By Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are reducing our carbon footprint, protecting depleted fish stocks, supporting local businesses or eating seasonal produce or clamping down on food waste. Food presents us with multiple ways to make a …

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In response to the 2022 IPCC Report – what you can do

By Emma Carroll-Monteil, Sustainable Restaurant Association In 2021 the IPCC (International Panel on Climate Change) published the Working Group I Report – also appropriately referred to as ‘code red for humanity’. The Working Group I (WGI) analysed the physical climate system and updated us on where we are at now in relation to climate change. …

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2021 – A year in review

By Juliane Caillouette-Noble 2021- a roller coaster of a year. One that started in lockdown, and seems to be teetering on the edge of ending right where we started. A year where so many poured their hearts into making their business survive – thrive even! – despite the most challenging of circumstances. And though the industry again finds itself knee deep …

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12 DAYS OF SUSTAINABLE CHRISTMAS

With Christmas nearly here, it’s time to check that you have everything ready for the holidays – including your sustainability practices! With help from some of the fabulous food service businesses we work with, we’ve launched 12 Days of Sustainable Christmas (check it out on Instagram!) – packed with ideas and tips for making the …

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