Sustainability

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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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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COP27: food finally takes centre stage at climate conference

By Tom Tanner, Sustainable Restaurant Association Next week sees the start of COP27, and while it might only seem like yesterday since anyone with an interest in climate change gathered in Glasgow, yes, the Conference of the Parties moves on to Sharm el-Sheikh, Egypt. And, after another U-turn, this includes the new UK Prime Minister.  …

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Plant-based north London restaurant packs healthy flavour punch

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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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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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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