Sourcing

Come the agricultural revolution, whose side will you be on?

By Louisa Dodd, Senior Project Manager, Sustainable Restaurant Association “We need a pretty spectacular agricultural revolution” prescribed Iain Holhurst, organic vegetable farmer forerunner at the closing of the 2023 Oxford Real Farming Conference (ORFC) last week.  I attended the ORFC in the hope of hearing practical ways to bring about that revolution, in which farmers …

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Food Made Good Japan Awards help spread the global food sustainability movement

By Food Made Good Japan On 14th November 2022, the Food Made Good Japan Awards 2022 were held in Tokyo organised by the Sustainable Restaurant Association Japan (SRA-J). The award ceremony sponsored by Mitsubishi Estate was held in-person at 3x3Lab Future and shown online. Five of the SRA-J member restaurants were recognised for their outstanding …

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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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Crusty craftsmen create award-winning base for future toppings

By Tom Tanner, Sustainable Restaurant Association There’s a perception that the bigger a restaurant business grows, the harder it becomes to retain, let alone expand upon, its principles. This year’s winner of the R200 Sustainable Restaurant Group of the Year, sponsored by Victoria Malaga (which we had the great pleasure of judging again), has shown …

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Outgoing award-winning pub owner reveals secrets of 78% margins and success

By Tom Tanner, Sustainable Restaurant Association Almost exactly three years on from lifting the coveted Sustainable Business of the Year Award at the 2019 Food Made Good Awards, Ollie and Lauren Hunter are leaving The Wheatsheaf Chilton Foliat as a thriving village pub – transformed from when they took it on in 2015. Ollie took …

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Give your team freedom to make things Peachy

By Tom Tanner, Sustainable Restaurant Association In March, we had the pleasure of judging the sustainability category at the Publican Awards. On the shortlist, Revolution Bar Group and the Peach Pub Company. To be fair, the latter were very worthy winners. Perhaps it was a slight case of sustainability envy that drove Revolution to purchase …

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Kent caterer fusing West African roots with local larder gems

By Winnie Adeyemi, Director, AFRICA: Seen & Heard Throughout Black History Month 2022, the theme for which is Time for Change: Action not Words, AFRICA: Seen & Heard and the Sustainable Restaurant Association have gathered the stories of Black-British foodservice providers across the country. Reducing and repurposing food waste, ensuring carbon neutrality and feeding communities …

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Waste busting chutneys and well-sourced fish bring healthy taste of Seychelles to East London

By Winnie Adeyemi, Director, AFRICA: Seen & Heard Throughout Black History Month 2022, the theme for which is Time for Change: Action not Words, AFRICA: Seen & Heard and the Sustainable Restaurant Association have gathered the stories of Black-British foodservice providers across the country. Reducing and repurposing food waste, ensuring carbon neutrality and feeding communities …

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Conquer your fears about farmed fish

By Lorraine Gallagher, Market Development Manager, UK and Ireland, Aquaculture Stewardship Council With Hallowe’en just around the corner, it’s our seasonal mission here at the Aquaculture Stewardship Council (ASC) to help hospitality professionals overcome their fears and misconceptions about farmed fish.   Whilst aquaculture – the practice of seafood farming – has unfortunately suffered from …

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Support farmed fish campaign to put an end to stunning silence

By Amro Hussain, Senior Public Affairs Lead at The Humane League UK Problem Animal welfare is a cause close to the hearts of many members of the British public. According to research by the Food Ethics Council, 73% of us support high animal welfare standards. This can be doubly the case for those in hospitality, …

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