Seasonal

Celebration of native produce sees Guatemala restaurant to award success

By Tom Tanner, Sustainable Restaurant Association The clue is in the name. The winner of the Sustainable Restaurant Award at Latin America’s 50 Best Restaurants, sponsored by Flor de Caña, is all about the provenance. For those non-Spanish speakers, Diacá, literally means, from here. And at this pioneering Guatemalan restaurant, where the ingredients come from, …

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Award-winning young chefs shaping our food future

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 …

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Black history provides a taste of centuries of food made good

By Winifred Adeyemi, Director, AFRICA: Seen & Heard The UK’s Black History Month (1st – 31st October 2022) remembers and celebrates people of African heritage and their history around the world. Black food cultures, heritage and culinary traditions are as diverse and numerous as each unique ethnicity, community and nation across the global African diaspora. …

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Parisian bar opening the door to a better drinks future

By Tom Tanner, Sustainable Restaurant Association Little Red Door has opened a large green door to every other bar on the planet with a blueprint for how to operate with people and the planet at the very core of everything you do. Cheers to the 2022 winner of the Sustainability Award at The World’s 50 …

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Why The Rose blooms in the Garden of England

Abigail Englefield, Project Manager, One Planet Plate Known as the ‘Garden of England’, Kent has an abundance of produce available on its doorstep, and Executive Chef Nuno Mendes and Head Chefs Luke Green and David Gadd’s menu at The Rose in Deal celebrates just that. They have an ever-changing menu designed to champion locally, available …

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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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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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How hospitality proves its purpose through the pandemic and beyond

By Tom Tanner, SRA With restaurants now firmly re-open and operating at something like full capacity again, it’s time to shift our focus back from one threatening big C to another. While Covid has dominated plans for the last 16 months, climate change is no passing threat. The findings of the recent Purpose Survey we …

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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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Making sustainable seafood the only option – there’s an app for that

By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society Seaspiracy, the recently released Netflix feature-length documentary, raised a lot of issues that shocked many. Sadly, for most of us at the Marine Conservation Society (MCS), these issues were far from new. We launched the Good Fish Guide over 20 years ago to help businesses and …

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