Vegetarian & Vegan

How do Brighton chefs cook for the climate?

By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our One Planet Plate campaign, we sat down with the chefs from Lucky Beach and Purezza, two restaurants in the city that champion sustainability and talked to them about their One …

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Mix up your meat-free menus to cash in on flexitarian behaviour change

By Tom Tanner, Sustainable Restaurant Association Eating less meat is now a behaviour, not a trend. That’s the firm view of Phil Thornborrow, Foodservice Director at Quorn. And it’s hard to argue with Paul, when you review the findings of a recent survey conducted on Quorn’s behalf to dig deeper into the attitudes of self-confessed …

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A planet-friendly menu can embrace Veganuary and Regenuary

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association A record half a million people have signed up to participate in Veganuary this year, further solidifying the month-long commitment to veganism as an annual staple. What started as a simple idea in 2014- building on trends like Dry-January or Movember – Veganuary has become a global …

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The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

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A deep sustainability dive with The Vegetable Diva

AUTHOR: Hannah Dean-Wood, Food Made Good Membership Manager From the very beginning it was clear that The Vegetable Diva, one of the Rising Stars at the Food Made Good Awards 2019, would be a force to be reckoned with. Offering a transformative vegetarian, zero waste, package free takeaway food experience, this Bristol operation was founded …

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5 members to sustainably fill you up this Veganuary

AUTHOR: ADYA RANA, SRA DIGITAL CONTENT EXECUTIVE The best way to reduce your personal carbon footprint is to reduce your meat intake… This Veganuary some of our members are showing you just how easy and tasty that transition can be! Featuring recent joiners of the SRA, Flow Bristol!   Petersham Nurseries A beautiful vegan menu …

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LEON’s new, sustainable, Jack Wings expected to fly off shelves

From day one, back in 2004, when half of the items on its main menu were vegetarian, LEON has championed food that’s healthy for its customers and, more recently, the planet too.   So how is this pioneer of plant-based food responding to a growing customer appetite for less meaty dishes and how does it …

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Enough is Enough: Time to be restorative

When we face such huge challenges in our food system, we are forced to ask the question: how much is ‘enough’ for a business to do on sustainability?  By Andrew Stephen, CEO, SRA Download the full report The scale and urgency of the issues facing the planet have never been writ larger. Sir David Attenborough’s …

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What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …

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