Sourcing

Just how ‘sustainable’ are sustainable restaurants?

By Ben McMenamin One of the core challenges in sustainability today is cooperation and cohesion. While there are a range of different people and organisations working on sustainability issues, they often work in isolation and do not communicate with each other well. This means that the actions people take might inadvertently undermine others, even when …

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Nando’s urges industry to talk more about sustainability

By Henry Unwin, Head of Sustainability, Nando’s Nando’s has been a member of the SRA since 2015 and is a founding member of their Groups and Chains working group. It’s great to be part of such an engaging and enthusiastic network, surrounded by individuals and businesses who are as passionate about sustainability as we are. …

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(Super) Saturday: a new normal night out

By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how pubs can do great food. Their approach: ingredients without compromise at small margins. To make it work, they’ve always huddled you in on little wooden chairs amassed around small tables …

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WEBINAR – Circular Restaurants

Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan, Founder, SpiceBox LWARB’s Advance London Team and the SRA partnered on creating Circular Restaurants: Food that doesn’t cost the earth – a guide to help food businesses, and restaurants in …

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Red Tractor enhances chicken welfare

By Jim Moseley, CEO, Red Tractor The pandemic has brought food supply into sharp focus – perhaps more so than any other time since World War 2. It has changed the way consumers are buying food, with floods of consumers going direct to farm gates and smaller outlets to avoid the crowds, find a scarce …

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Webinar – Menu 2.0: Plating up sustainably post-COVID 

Download the slides Summary Author: Tom Tanner Host: Louisa Dodd, Project Manager, SRA Guests: Chantelle Nicholson, Chef/Owner Tredwells Edwina Hughes, Head of Engagement, Cool Food Pledge Louisa kicked off by explaining the aim of the webinar – to help all operators re-open for business with a menu designed to make the most sustainable dish(es) the …

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#NationalTeaDay | Top tips for a sustainable bank holiday brew | Canton

Author: Jennifer Wood – Head of Tea – Canton Tea has been shamefully cheap for too long. Beautiful, hand-crafted tea, made in small batches and bought direct from either family-run farms or from reputable estates affords a fair price to the producers and is still good value. If you serve it with care and learn about …

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Soya think you know where your beans are from?

author: Ylva Johannesson The attention given to the sustainability of soya, compared to say palm oil, is chicken feed, but it’s quickly emerging as an equally important topic to address due to its link to deforestation and climate change. Last week Ylva Johannesson, SRA Head of Membership, attended the second UK Roundtable on Sustainable Soya …

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Shark alert: check what’s really in your fish and chips

Cathy Hobbs, University of Exeter   Many shark populations are threatened with extinction. They constitute one of the most endangered groups of vertebrates, a quarter of which even rival that of the rhino in terms of conservation status.  In response, numerous conservation measures have been applied in an attempt to halt the decline of endangered …

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Navigating the choppy waters of seafood sustainability

Navigating the choppy waters of seafood sustainability can be perilous for chefs and indeed anyone tasked with the responsibility of getting fish from ocean to plate. A list of considerations about as long as the proverbial ‘one that got away’, provides a constant challenge. Just as you think you’ve mastered factors like the health of …

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