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First Food Made Good Awards Hong Kong re-energise sustainable food movement

By Heidi Yu Spurrell, CEO Food Made Good Hong Kong What an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for its Members, the first and only awards ceremony dedicated to foodservice in Hong Kong. In the 48 hours running up to the event however we had to …

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How foodservice can plate up more progress in 2021

By Rosie Rayner-Law, Membership Projects Manager, Sustainable Restaurant Association The 2020 Plating Up Progress report has been published by the Food Foundation to much interest in the sector. Compiled by Will Nicholson, a leading expert in sustainable food systems, the report assesses the progress made by major UK-operating foodservice businesses on the journey to a …

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Just how ‘sustainable’ are sustainable restaurants?

By Ben McMenamin One of the core challenges in sustainability today is cooperation and cohesion. While there are a range of different people and organisations working on sustainability issues, they often work in isolation and do not communicate with each other well. This means that the actions people take might inadvertently undermine others, even when …

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Our guide to avoiding lockdown foodwaste

With the impending closure of hospitality from Thursday, we’re keen as ever to reduce the chance of your well sourced ingredients, going to waste. If you’re looking at your restaurant kitchen’s cupboards and fridges and thinking your ingredients won’t survive the indefinite shelf life of lockdown, these are the organisations for you: OLIO What kind …

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United we stand – partner with us to help hospitality build back better in 2021

Wrap up warm. This winter, the industry hospitality we know and love is in survival mode. Huge stress and strain are being felt at all levels, from kitchen to boardroom in high street pubs and fine dining restaurants. The harsh but undeniable truth is that many businesses will go to the wall, and thousands of …

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Ozone’s approach to sustainability in our kitchen

Words by Head Chef, Sam Scott At Ozone, building a foundation for long-term sustainability in our kitchens is hugely important to us. From a business point of view, we look to champion local suppliers,  minimise our wastage at every opportunity and strive to be thought-leaders in innovative fermentation processes. From an internal culture perspective – we are believers in enabling  …

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