AUTHOR: ROSE MCCULLOCH, EFECA In January, Efeca gave a presentation to SRA members on how soya is used in foodservice supply chains and how the industry can support the protection of forests and natural vegetation through transition to sustainable soya supply chains. For many companies’ deforestation and sustainability more widely has become a critical …
By Tom Tanner, SRA Press & PR Stuck in your own kitchen or office, tackling climate change can feel a bit overwhelming. That’s because it is! No one restaurant or even restaurant group or catering company is going to solve the biggest issue facing the planet right now. Work together as a movement and the …
Bringing restaurant groups together to make food good Read More »
AUTHOR: ADYA RANA This fortnight we’re taking you through hospitality businesses who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool. Next up – “We only buy responsibly sourced soy“ Why do they bother? Today, the savannah in South America has lost 50% …
3 food businesses only sourcing soy responsibly #FoodMadeGoodSustainabilitree Read More »
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 …
An initiative of the
Sustainable Restaurant Association
© 2020 Food Made Good UK
