By Tom Tanner, Sustainable Restaurant Association There’s a perception that the bigger a restaurant business grows, the harder it becomes to retain, let alone expand upon, its principles. This year’s winner of the R200 Sustainable Restaurant Group of the Year, sponsored by Victoria Malaga (which we had the great pleasure of judging again), has shown …
Crusty craftsmen create award-winning base for future toppings Read More »
By Louisa Dodd, SRA Senior Project Manager As I was arriving into Berlin last week, my download of the BBC Food Programme had taken a boozy turn, “So, you want to be a bartender?” felt like an apt bit of pre-listening for the few days ahead. I was in town for the 2022 Flor de …
By Tom Tanner, Sustainable Restaurant Association Just as chefs have a big role to play in helping diners use the power of their appetites wisely, so bartenders and mixologists can satisfy customers’ thirst for drinks that don’t cost the earth. That’s why we’ve teamed up with Discarded Spirits, avallen, Sustainable Wine Solutions, The Uncommon Wine …
By Winifred Adeyemi, Director, AFRICA: Seen & Heard The UK’s Black History Month (1st – 31st October 2022) remembers and celebrates people of African heritage and their history around the world. Black food cultures, heritage and culinary traditions are as diverse and numerous as each unique ethnicity, community and nation across the global African diaspora. …
Black history provides a taste of centuries of food made good Read More »
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 …
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, 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 …
Opinion: ‘Don’t Look Up’ isn’t far from non-fiction Read More »
By Food Made Good Japan On November 15, 2021, the first sustainability awards in Tokyo, “FOOD MADE GOOD Japan Awards 2021” organized by SRA-J was held at MY Shokudo Hall & Kitchen (Sponsored by Mitsubishi Estate). The awards originally started by SRA in the UK and have been held once a year by Hong Kong …
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 …
First Food Made Good Award in Japan champion sustainable restaurant pioneers Read More »
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, …
The National Food Strategy: a report and guide for the future of food in the UK Read More »
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