Sustainability

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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How canteens captivated customers to cut carbon and eat more healthily

By Emily Shankar, Project Manager, Sustainable Restaurant Association Sustainable Diets There is a general rule of thumb that foods that are good for our health and wellbeing are the same foods that are good for the planet. Lower impact foods are also the foods that are recommended to make up the bulk of our diets …

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Sign the UK Soy Manifesto to protect forests, people and our planet

By Rose McCulloch, Senior Consultant, Efeca In November, 28 major businesses from across the UK supply chain came together to sign the UK Soy Manifesto, a commitment to cut deforestation and conversion linked soy from UK supply chains by 2025. Signatories include major UK restaurant brands like Nando’s and KFC, all the major supermarkets, and …

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Changing the eating habits of students and workers for the better one dish at a time

By Tom Tanner The 18th of October marks a significant date. It saw the start, or more accurately, the re-start, of what promises to be one of the most insightful projects the SRA has ever been involved in. SU-Eatable Life, funded by the European Commission’s LIFE fund, and designed and delivered in the UK, to …

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Time for hospitality to walk the walk and certify its credentials

What’s the most effective way for a restaurant, pub, café or caterer to make both a real difference on the issues that really matter, and convince its customers that it’s doing so? To take action and get a credible third party to certify that it really has done so. That’s the conclusion we’ve come to, …

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Why is energy flexibility important?

By James Sampson, Inspired Energy New research by the Carbon Trust has revealed that a fully flexible energy system could cut the cost of the UK reaching net zero by £16.7bn by 2050   Ofgem defines flexibility as, “modifying generation and/or consumption patterns in reaction to an external signal (such as a change in price) to …

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How climate-anxiety can fuel climate-action

By Lucia Perasso, The Sustainable Restaurant Association A couple of weeks ago the Intergovernmental Panel on Climate Change (IPCC) released a special report on the impacts of global warming of 1.5°C. The report followed what has been yet another season of climate disasters in Europe, including floods and wildfires to mention a few. As the news was out, on Wednesday of the same week, a small town near Syracuse, …

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In response to the IPCC

By Juliane Caillouette-Noble, The Sustainable Restaurant Association You likely will have seen the IPCC report that was published last week, or at least the associated media coverage. Even without the publication of the report, global climate news over the past few weeks has been impossible to ignore. Fires across Turkey, Greece and America, record high temperatures in Sicily and in Spain, flooding in Europe …

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