By Will Browning, the Fairtrade Foundation’s Head of Partnership Development Striving for sustainability within hospitality remains a pressing issue for all leaders within the sector and rightly so, with 70% of consumers keeping sustainability in mind when deciding where and what to eat, according to CGA. But from food waste to carbon emissions to plastic …
Source fairly for people and planet or risk losing it 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 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 »
Helen Davies, Partnership Manager at FareShare Food waste is a growing issue, with 2m tonnes of good-to-eat food going to waste every year across the food industry. All of this food is wasted while 7m people struggle to get enough to eat – and with the cost of living crisis, even more people are facing …
By Laura Clacey, Founder SXOLLIE Cider FACT: CIDER IS THE MOST SUSTAINABLE BEVERAGE ON THE PLANET We care SO much about where our food comes from, so why not booze? Although the world is obsessed with emissions, saving our planet is more than just carbon emissions, it’s also about soil health, water use, biodiversity and …
Five reasons why cider is the most sustainable beverage out there… Read More »
Ever-popular and super convenient, pods remain the coffee of choice for many businesses. But are those delicious, crema-topped brews sustainable? Traditional coffee pods are certainly burdened with numerous concerns, including the exploitation of farmers, deforestation and plastic waste. But where there’s a will, there’s a way – and Pact Coffee’s pods come with an eco-friendly …
By Natalie Lobel, Founder of Grounded MCR Sustainability – a word often bandied around by people who’ve ticked the right boxes in their business plan and left it at that! For us, it meant creating a business that is sustainable in all senses of the word – doing our bit to tackle the climate crisis …
How making coffee for good proved an award winning formula Read More »
By Kate Dranginis, The Sustainable Restaurant Association As the economy is opening up, we’re often hearing about hospitality venues struggling with staff members being ‘pinged’ by Track and Trace apps and being forced to isolate despite being symptomless and providing negative tests. Of course, the Track and Trace apps are to keep us as safe as possible, but it’s the amount of pings that are causing …
Isolation – growing pings of the opening economy Read More »
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 …
Creative approach helps OXO feed community and take slice out of food waste Read More »
By Lorraine Copes, Founder, Be Inclusive Hospitality In November 2020, we teamed up with survey partner CPL Learning to launch an industry wide Inside Hospitality Survey. A sector first, we created the survey to capture hospitality professionals’ experiences of race, bias and career progression. The survey captured experiences of a sample of 387 hospitality professionals …
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