By Tom Tanner, Sustainable Restaurant Association Chefs and restaurants the world over, especially those high profile ones with a platform to influence, have a hugely important role to play in the future of food and, by extension, the future of our planet. That’s why we so cherish our relationship with The World’s 50 Best Restaurants, …
Ethos of constant improvement fires Toyo Eatery to Asia’s 50 Best success Read More »
By Olajide Alabi, Equality & Inclusion Partner at Turtle Bay In the UK, racism is still unfortunately very prevalent, it is ingrained in the systems and structures that hold the country together. However, our industry is probably one of the most diverse, which presents a real opportunity for change. At Turtle Bay we have 47 restaurants and …
It’s All About Race Roadshow – a journey toward anti-racism in hospitality Read More »
By Laurence Hamdan, SRA Sustainability Consultant Much to think about, but even more to say; a stellar turnout to adopted home at Mission Kitchen for our first Working Group of the year challenging the issues around work and labour in our current climate. ‘Recruit, Train, Retain’ was an exercise in clarity: how much are we …
Why transparency is clearly the way to go for employers Read More »
By Tom Tanner, Sustainable Restaurant Association While the food at OCD does plenty of talking itself, the team at the Tel Aviv restaurant are so proud of what they’re doing they love communicating directly with their customers. And, when you’re leading the pack in the race to serve food that tastes amazing and is doing …
Tireless attention to detail gifts OCD MENA award Read More »
By Tom Tanner, Sustainable Restaurant Association In March, we had the pleasure of judging the sustainability category at the Publican Awards. On the shortlist, Revolution Bar Group and the Peach Pub Company. To be fair, the latter were very worthy winners. Perhaps it was a slight case of sustainability envy that drove Revolution to purchase …
By Tom Tanner, Sustainable Restaurant Association Since 2010 San Pellegrino has been promoting a global talent platform for chefs under the age of 30, in the shape of its Young Chef Academy. We’re thrilled that for the second time we’re judging submissions for the Social Responsibility Award, having devised the criteria in 2019 for the …
Award-winning young chefs shaping our food future Read More »
By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a talent pool of millions and build a whole new kitchen team? We spoke to one restaurateur who’s done just that and wanted to share her tips and advice after nine …
By Tom Tanner, SRA Two million hospitality workers stand to gain from the Government’s new plans to overhaul tipping practices, ensuring all tips go to workers. Five years after consulting the industry about a new regime, the Government has finally drawn up proposals which it says will put an end to ‘shameful practices’. We have long supported calls for …
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 »
An initiative of the
Sustainable Restaurant Association
© 2020 Food Made Good UK
