By Andrea Zick, PA to GM OXO Tower Restaurant & Bar and Brasserie When we were invited to join the first Cohort of the SRA’s Food Waste Bad Taste programme in 2019, we fully acknowledged this would be an ongoing journey for our business. We learnt that if food waste were a country, it would …
Creative approach helps OXO feed community and take slice out of food waste Read More »
By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the help of the Civil Institute for Voluntary Action (CIVA) and the support of Hackney Council and Hackney Markets. The ZERO restaurants network will bring like-minded, environmentally conscientious food businesses together …
Be a Zero Restaurant and become a community hero Read More »
Helen Smith, Employment & Learning Service Manager, Unity Works Bars and restaurants are struggling to recruit enough staff and some may not be able to fully reopen In May, after thousands of workers left the sector and the post-Brexit regime kicked in. Many of the employers we speak to are keen to reach a diverse …
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. …
Nando’s urges industry to talk more about sustainability Read More »
Author: Tom Tanner Photo Credit: @Lana de Meillon Malard from @CatfordFridge Faced with a mountain of potential food waste and an unspecified period of furlough, one Food Made Good member is feeding the community It’s less than seven miles from the Lewisham Irish Centre to OXO Tower Restaurant Brasserie and Bar, but the two places …
By Tom Tanner While it may not be absolutely top of your list of priorities right now, we know you’d want to do everything you can to feed people and not bins, especially when many more people are struggling to put food on the table and there’s the potential for huge amounts of food going to waste. We …
By Eleanor McNeill, DESIGN AND DIGITAL EXECUTIVE, SRA As an Australian living in London, it is easy to feel like the home I thought of as safe (though others citing spider and snakes would disagree) and full of climate-change fighting trees, nature abound, is no longer the refuge it was. While it was previously hard …
Why climate disaster should make us feel positive Read More »
AUTHOR: Spencer Playle, Supply Chain Director at Pizza Express At PizzaExpress, two elements of our overall CSR plan are to reduce our environmental footprint through optimising our print strategy and to allow as many people as possible to have ‘Good Times. Together’ in our restaurants by challenging ourselves to increase accessibility. One area that we …
AUTHOR: ROSALIND RATHOUSE, Cookery School Founder There’s no debating it – sustainability is well and truly on the menu for UK hospitality businesses, with countless private and public sector initiatives (such as the SRA) now available to assist the industry with their environmental impact. At the end of the day, it is up to each …
Five things every chef should know before they call themselves sustainable Read More »
Food Made Good members support the community; The Wheatsheaf pub in Chilton Foliat has donated £1,200 to Chilton Foliat Primary School, following a fundraising initiative which has asked diners to contribute a voluntary donation of £1 at the end of their meal. The funds raised through the scheme will help the school pay for …
The Wheatsheaf donates £1,200 to Chilton Foliat Primary School Read More »
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