Society

How making coffee for good proved an award winning formula

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 …

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Isolation – growing pings of the opening economy

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 …

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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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More than half of ethnic minority hospitality professionals experience or witness racism at work – what now?

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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How can we fix the staffing crisis?

By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in the sector have vacancies – either front of house or in the kitchen – adding up to almost 200,000 unfilled posts. Brexit, furlough fatigue and fear of further lockdowns, allied …

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How Nando’s is ensuring offsetting isn’t miss-stepping

By Henry Unwin, Head of Sustainability, Nando’s Whilst the last year has brought plenty of challenges it has also shown us what we are able to achieve in the face of a crisis. To me this brings a glimmer hope in our ability to tackle the most pressing crisis of our generation, the climate crisis. …

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Be a Zero Restaurant and become a community hero

By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the help of the Civil Institute for Voluntary Action (CIVA) and the support of Hackney Council and Hackney Markets. The ZERO restaurants network will bring like-minded, environmentally conscientious food businesses together …

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Four ways to Choose the World you Want this Fairtrade Fortnight

By Martha Qureishi, Partnership Officer, Fairtrade This Fairtrade Fortnight, thousands of individuals, operators and major companies across the UK will raise the voices of farmers and workers. This year we’re asking you to ‘Choose the World You Want’ and to tell others about the challenges that farmers face from climate change. We will be hosting …

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visual aid for diners with parkinsons

In Control By Design – Dining Out With Parkinson’s

AUTHOR: SUSAN DIAB Parkinson’s Disease affects motor control and mobility amongst its symptoms. This can cause difficulties for people with Parkinson’s when it comes to eating out. One common symptom is a tremor in one or both hands and so, depending on the severity of the tremor, getting food successfully into one’s mouth can be …

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