Sourcing

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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One Planet Plate spotlight on…Hypha, Chester

We sat down with Hypha founder Nicholas Friar, to discuss the inspiration behind his restaurant, the local businesses he works with and the seasonal dishes on the menu including their One Planet Plate, a plant-based lasagne, featuring local, seasonal vegetables. How did Hypha and its concept start? What first interested you in creating a sustainably …

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How canteens captivated customers to cut carbon and eat more healthily

By Emily Shankar, Project Manager, Sustainable Restaurant Association Sustainable Diets There is a general rule of thumb that foods that are good for our health and wellbeing are the same foods that are good for the planet. Lower impact foods are also the foods that are recommended to make up the bulk of our diets …

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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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Regenuary and Veganuary: why can’t we be friends?

By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re here to explain why, and to also quick dive into what each of these campaigns mean.  What is Veganuary?  In the past several years, we’ve seen individuals, businesses, and big …

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Dough-ing the right thing just got so local and tasty at Pizza Pilgrims

By Tom Tanner Walk into Pizza Pilgrims’ new restaurant on the Fourth Floor at Selfridges and you can just smell something’s a bit different. Ok, so the basil plant guard of honour could have a fair bit to do with that sense that this isn’t your average pizzeria. Pick up a menu and you’ll start to realise …

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Sign the UK Soy Manifesto to protect forests, people and our planet

By Rose McCulloch, Senior Consultant, Efeca In November, 28 major businesses from across the UK supply chain came together to sign the UK Soy Manifesto, a commitment to cut deforestation and conversion linked soy from UK supply chains by 2025. Signatories include major UK restaurant brands like Nando’s and KFC, all the major supermarkets, and …

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Spirit of sustainability shines through in San Pellegrino Young Chefs

By Tom Tanner We were thrilled when San Pellegrino approached us back in 2019 to help them create a new award. For the 2019 edition, they appointed us as the sustainability partner for its Young Chefs programme and asked us to create a new Social Responsibility category. The award sits alongside the programme’s other awards, raises …

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Food, drink and laughter as well as some serious Net Zero chat at COP26

By Tom Tanner A beer festival, cracking comedy, fabulous food and live music. Who knew tackling climate change could be so much fun? If you’re in Glasgow for COP26 then you won’t want to miss out on the brilliant fringe event being hosted by our partners from Net Zero Now on 4 November – Forget …

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