By Tom Tanner, Sustainable Restaurant Association With food costs soaring, food poverty on the rise and the climate impact of wasted food now accounting for 10% of all greenhouse gas emissions, the economic, social and environmental case for driving down food waste has never been greater. Worryingly, WRAP reported that food waste in hospitality and …
How foodservice is facing up to the food waste challenge Read More »
By Emma Carroll-Monteil Is the rise of Regenuary reliant on the fall of Veganuary? No, not necessarily. These campaigns are not mutually exclusive, and we’re here to explain why, and to also quick dive into what each of these campaigns mean. What is Veganuary? In the past several years, we’ve seen individuals, businesses, and big …
Regenuary and Veganuary: why can’t we be friends? Read More »
By Tom Tanner Walk into Pizza Pilgrims’ new restaurant on the Fourth Floor at Selfridges and you can just smell something’s a bit different. Ok, so the basil plant guard of honour could have a fair bit to do with that sense that this isn’t your average pizzeria. Pick up a menu and you’ll start to realise …
Dough-ing the right thing just got so local and tasty at Pizza Pilgrims Read More »
By Kate Dranginis, The Sustainable Restaurant Association As the economy is opening up, we’re often hearing about hospitality venues struggling with staff members being ‘pinged’ by Track and Trace apps and being forced to isolate despite being symptomless and providing negative tests. Of course, the Track and Trace apps are to keep us as safe as possible, but it’s the amount of pings that are causing …
Isolation – growing pings of the opening economy Read More »
By Emma Carroll-Monteil, The Sustainable Restaurant Association When considering what defines a sustainable business, often we primarily think about resources, materials, and emissions – sometimes overlooking the importance of social sustainability. Without colleagues and staff feeling supported, it is easy even for companies which are based on the pillars of sustainability to collapse. As great as it is when a business pushes environmentally friendly foods and practices, if …
How do the staffing crisis, sustainability, and mental health intersect? Read More »
By Lorraine Copes, Founder, Be Inclusive Hospitality In November 2020, we teamed up with survey partner CPL Learning to launch an industry wide Inside Hospitality Survey. A sector first, we created the survey to capture hospitality professionals’ experiences of race, bias and career progression. The survey captured experiences of a sample of 387 hospitality professionals …
By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in the sector have vacancies – either front of house or in the kitchen – adding up to almost 200,000 unfilled posts. Brexit, furlough fatigue and fear of further lockdowns, allied …
By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment that operation can resume at capacity is a work in progress for many people. But with financial matters likely to take priority, it’s important efforts to be sustainable remain on …
Winnow builds AI tools to help chefs run more profitable and sustainable kitchens by cutting food waste. Food waste is a serious issue with ⅓ of all food being wasted. Chefs often waste food because they lack the right tools to give them the necessary information to control their kitchens. At Winnow, our mission is …
By Jamie Scott, Catering Manager, Friends House Two years ago, Friends House started working with the Douglas House Project (DHP) helping them to launch their social enterprise catering project, a bakery. Being a Quaker organisation, the staff at Friends House devised a set of commitments, one of these being to treat everybody equally and …
Friends House helps men’s charity to have cake and eat it Read More »
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