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 Since we started assessing restaurants’ sustainability back in 2010, we’ve bestowed the Food Made Good certification on tens of thousands of sites, large and small. The Walled Gardens Underground Restaurant, two miles from Manchester City Centre is undoubtedly the smallest. It’s also one of the most interesting and inspiring. …
Eight cover restaurant proves small is beautiful and sustainable Read More »
By Simon Billing, Executive Director Eating Better Sandwiches are a British lunch-time staple, with approximately 3.8bn sandwiches eaten in the UK each year. Sandwiches can be both a healthy and sustainable food-to-go option, but it is up to food businesses to ensure they’re offering a balanced range of low meat and plant-based options. Sandwiches Unwrapped …
Foodservice’s sandwiches a cut above retail when it comes to plant-based Read More »
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 …
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 …
Mix up your meat-free menus to cash in on flexitarian behaviour change Read More »
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 …
A planet-friendly menu can embrace Veganuary and Regenuary Read More »
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 …
The secrets of the most sustainable street food trader – Honest! Read More »
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 …
A deep sustainability dive with The Vegetable Diva Read More »
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 …
5 members to sustainably fill you up this Veganuary Read More »
AUTHORS: TOM TANNER (Press & PR, SRA) & ADYA RANA (DIGITAL CONTENT EXECUTIVE, SRA) The Sustainable Restaurant Association today launched Foodprint, its new impact programme to support foodservice operators to track and reduce the climate impact of the food they source they serve. Kicking of the launch event at the Montague on the Gardens Hotel, …
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