Sustainability

Making sustainable seafood the only option – there’s an app for that

By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society Seaspiracy, the recently released Netflix feature-length documentary, raised a lot of issues that shocked many. Sadly, for most of us at the Marine Conservation Society (MCS), these issues were far from new. We launched the Good Fish Guide over 20 years ago to help businesses and …

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Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

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Taking the purpose pulse

Restore our Earth. That’s the strapline for today – Earth Day, the day we’ve chosen to launch The Hospitality Purpose Pulse Survey, to better understand the status of purpose in our extraordinary industry, as we all work towards a better food future. The years 2020 and 2021 will be remembered not just for the obvious …

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To eat fish or not to eat fish, that’s the wrong question

As a Marine Biologist myself, nothing in the Netflix documentary Seaspiracy was new or novel to me and highlighted issues I have been researching well before they became mainstream. However, I still found it extremely difficult to watch as it had no helpful messages for consumers apart from ‘don’t eat fish’ and failed to mention …

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EATDRINKSLEEP serving up Covid security… safely

By Andrea Worrall, Business Development Consultant, Purazine Last Summer, during the Eat Out to Help Out month, venues around the country proved that they can operate in a Covid secure way; but as they prepare for reopening post lockdown on 12 April, what is their long term strategy for keeping their clients virus free without …

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Putting plastic out of place in the kitchen

By Jack Feeny – No Mise En Plastic – a free resource putting plastic out of place in the kitchen. Like many chefs before me, I was taken aback by the waste I saw on a daily basis coming out of kitchens I worked in. After burning through hundreds of portion bags and roll after …

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Your water matters: Three top tips for saving water

By James Sampson, Partnerships Director, Inspired Energy Water is often referred to as ‘the forgotten utility’. While many large businesses are clearly focussed on their comprehensive energy strategies, it seems many are yet to implement a strategy around managing their water usage. Without a water management strategy, many businesses don’t realise when they have a …

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Compostables recycling: Sorted!

By Jessica Parrilla, Paper Round In 2019, we teamed up with Vegware, to start trials for a compostables solution for London, Brighton, and Sussex businesses from start-to-finish.  Compostables are made from plant-based materials that break down fully in under 12 weeks in the right conditions. Popular in the foodservice industry, they are an alternative to …

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Fit-outs fit for the future and your finances

By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …

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How to source climate and nature friendly meat

Simon Billing, Executive Director at Eating Better explains how the charity’s new sourcing guide can help. The Eating Better alliance, of which the SRA is a member, has launched a new guide to help food businesses buy better meat and dairy. “Sourcing Better” sets out a vision of farming, where food production goes hand-in-hand with …

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