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One Planet Plate spotlight on…Hypha, Chester

We sat down with Hypha founder Nicholas Friar, to discuss the inspiration behind his restaurant, the local businesses he works with and the seasonal dishes on the menu including their One Planet Plate, a plant-based lasagne, featuring local, seasonal vegetables. How did Hypha and its concept start? What first interested you in creating a sustainably …

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How foodservice is facing up to the food waste challenge

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 …

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Opinion: ‘Don’t Look Up’ isn’t far from non-fiction

By Emma Carroll-Monteil, The SRA  The recently released satirical film ‘Don’t Look Up’ has been a sensation, and many – climate change researchers, in particular – are finding the issue it explores very relatable. There was even an article in The Guardian from a climate scientist who said the film “captures the madness that I see …

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First Food Made Good Award in Japan champion sustainable restaurant pioneers

By Takeshi Shimotaya, Executive Director, Sustainable Restaurant Association, Japan The Sustainable Restaurant Association Japan held the Food Made Good Japan Awards 2021 on 15th November 2021 at MY Shokudo Hall & Kitchen in Otemachi, Tokyo. Fifty people attended, both at the venue and online. The awards showcased and rewarded restaurants and cafes that have excelled …

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The National Food Strategy: a report and guide for the future of food in the UK

By Emma Carroll-Monteil, Sustainable Restaurant Association Earlier this month, the National Food Strategy called on the Government to commit to a package of reforms in order to build a better food system for a healthier nation and planet. The report outlines the current issues both in the UK and globally regarding the food we eat, …

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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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Save your energy for a greener year

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 …

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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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