Sustainability

New national leaders. A blow to planet’s prospects?

By Tom Tanner, Sustainable Restaurant Association Such has been the magnitude and speed of change amongst the rulers of our nation this last week or so, it’s been hard to keep track with what’s been going on behind the scenes. How has the death of the Queen, the accession of King Charles III and the …

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Zero waste cocktails, 100% creative mixologists

By Abi Englefield, One Planet Plate, Global Project Manager As part of our partner rum brand Flor de Caña’s ongoing pledge to reduce waste and help fight climate change, they have launched Zero Waste Cocktails. It’s a campaign aimed at engaging bars and restaurants around the world to serve up delicious sustainable cocktails made from …

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Foodservice’s sandwiches a cut above retail when it comes to plant-based

By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can be both a healthy and sustainable food-to-go option, but it is up to food businesses to ensure they’re offering a balanced range of low meat and plant-based options. Sandwiches Unwrapped …

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Restaurant group cleans up and saves tonnes of plastic

By Tom Tanner, Sustainable Restaurant Association In the summer of 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group (TRG) which is the proud owner of a Three Star Food Made Good Sustainability Rating, was looking for a cleaning solution that sanitised surfaces quickly and effectively, without damaging furniture finishes. Duncan was …

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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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Is it just me or are cocktails really rubbish now?

By Kate Dranginis, SRA Climate Analyst Rubbish cocktails are the trend in bar world right now. By that, I don’t mean we’re in the middle of an ironic throwback to lurid and sickly-sweet Woo-Woos, though they do have their time and place. Low-waste cocktails which consider their environmental impact are what the industry is excited …

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Five reasons why cider is the most sustainable beverage out there…

By Laura Clacey, Founder SXOLLIE Cider FACT: CIDER IS THE MOST SUSTAINABLE BEVERAGE ON THE PLANET We care SO much about where our food comes from, so why not booze? Although the world is obsessed with emissions, saving our planet is more than just carbon emissions, it’s also about soil health, water use, biodiversity and …

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Istanbul – gateway to sustainability

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association  Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the world in Istanbul for the third Global Gastro-Economy Summit. Hosted by TURYid, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association.  Packed in a conference center at the intersection of …

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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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