Waste No Food

Food, drink and laughter as well as some serious Net Zero chat at COP26

By Tom Tanner A beer festival, cracking comedy, fabulous food and live music. Who knew tackling climate change could be so much fun? If you’re in Glasgow for COP26 then you won’t want to miss out on the brilliant fringe event being hosted by our partners from Net Zero Now on 4 November – Forget …

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Changing the eating habits of students and workers for the better one dish at a time

By Tom Tanner The 18th of October marks a significant date. It saw the start, or more accurately, the re-start, of what promises to be one of the most insightful projects the SRA has ever been involved in. SU-Eatable Life, funded by the European Commission’s LIFE fund, and designed and delivered in the UK, to …

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Creative approach helps OXO feed community and take slice out of food waste

By Andrea Zick, PA to GM OXO Tower Restaurant & Bar and Brasserie When we were invited to join the first Cohort of the SRA’s Food Waste Bad Taste programme in 2019, we fully acknowledged this would be an ongoing journey for our business. We learnt that if food waste were a country, it would …

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Creating a greener future for bars, one zero waste cocktail at a time

By Tom Tanner There are many recipes for sustainability. Some are long, complicated and require the investment of time, energy and money. Few can be as simple, tasty, and time-friendly as the Zero Waste Cocktail campaign our new partners Flor de Caña have just launched. We’re delighted that Food Made Good Global has teamed up …

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Be a Zero Restaurant and become a community hero

By Nat Jenkins, Consultant to Civil Institute for Voluntary Action ZERO restaurants is an exciting new green venture launching in Hackney this summer with the help of the Civil Institute for Voluntary Action (CIVA) and the support of Hackney Council and Hackney Markets. The ZERO restaurants network will bring like-minded, environmentally conscientious food businesses together …

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Pubs get even peachier with ketchup made with pears

By Sophie Judd, Rubies in the Rubble By This October, we launched our sustainable tomato ketchup into the sustainably minded group of individual gastropubs, Peach Pubs.  At Rubies in the Rubble, we believe that food should be valued as a precious resource. That’s why our products are packed with delicious ingredients that would otherwise go …

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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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How to ensure your compostables are correctly dealt with

Author: Tom Mockridge, Commercial Director @ Paper Round Foodservice businesses face a new set of challenges as they plan to reopen post-lockdown. Many businesses which had previously made a shift to reusable cups and crockery are moving back to disposables for understandable hygiene reasons. This increase in disposables opens up questions about sustainability – both …

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Feeding the Community during Lockdown

Author: Tom Tanner Photo Credit: @Lana de Meillon Malard from @CatfordFridge Faced with a mountain of potential food waste and an unspecified period of furlough, one Food Made Good member is feeding the community It’s less than seven miles from the Lewisham Irish Centre to OXO Tower Restaurant Brasserie and Bar, but the two places …

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