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Pioneers of Hong Kong hospitality reap rewards

By Belinda Ng, Food Made Good Hong Kong An environmentally friendly ‘coffee laundry’ and a food hall on a mission to remove all single-use packaging were among the winners at the third Food Made Good Hong Kong Awards. The ten award categories at the event to celebrate the most outstanding efforts and best practices of …

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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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Croydon Jamaican restaurant relishes its place at heart of community

By Winnie Adeyemi, Director, AFRICA: Seen & Heard The theme for Black History Month 2022 is ‘Time for Change: Action Not Words’. Great Britain’s foodservice providers of African descent come from a diversity of nations and cultures. They include restaurateurs, caterers and street food sellers who provide diners and customers with cuisine offering tastes of …

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Parisian bar opening the door to a better drinks future

By Tom Tanner, Sustainable Restaurant Association Little Red Door has opened a large green door to every other bar on the planet with a blueprint for how to operate with people and the planet at the very core of everything you do. Cheers to the 2022 winner of the Sustainability Award at The World’s 50 …

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FareShare and KFC freeze out food waste

Helen Davies, Partnership Manager at FareShare Food waste is a growing issue, with 2m tonnes of good-to-eat food going to waste every year across the food industry. All of this food is wasted while 7m people struggle to get enough to eat – and with the cost of living crisis, even more people are facing …

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Good to the bone – tenth NRA sustainability award winner revealed

This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …

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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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Five ways to celebrate National Hospitality Day and showcase your green creds

By Tom Tanner, SRA The eighteenth of September. If the date isn’t in your diary already, take a moment from reading this to ink it in. It’s a Saturday and it’s National Hospitality Day. Yep, that’s right, a day for a nationwide celebration of the UK’s brilliant restaurants, hotels, pubs, bars, cafés and caterers. So, …

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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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How do the staffing crisis, sustainability, and mental health intersect?

By Emma Carroll-Monteil, The Sustainable Restaurant Association  When considering what defines a sustainable business, often we primarily think about resources, materials, and emissions – sometimes overlooking the importance of social sustainability. Without colleagues and staff feeling supported, it is easy even for companies which are based on the pillars of sustainability to collapse. As great as it is when a business pushes environmentally friendly foods and practices, if …

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