COVID-19
ADVICE FOR FOODSERVICE AND HOSPITALITY
The coronavirus pandemic has posed an immense challenge to foodservice businesses, and brings difficult decisions around profitability and resilience into sharp focus.
We are committed to providing the industry with targeted and effective support as it returns to doing what it does best – serving customers.
HELP & SUPPORT
RE-OPEN RIGHT GUIDE
Visit this page for our guide on reopening right; it is best advice on returning to service after lockdown safely and with sustainability in mind
ADVICE FOR FOOD BUSINESSES
Right now we know you are having to make some very tough decisions. This page provides practical, up-to-date information about available financial support including how to claim.
ADVICE FOR INDIVIDUALS
If you have been made redundant or are currently on furlough, look on this page for mental health support links and job opportunities.
ASK A QUESTION
SUSTAINABILITY NEWS AND INFO
Join The Movement
INSIGHT
Come the agricultural revolution, whose side will you be on?
By Louisa Dodd, Senior Project Manager, Sustainable Restaurant Association “We need a pretty spectacular agricultural revolution” prescribed Iain Holhurst, organic vegetable farmer forerunner at the
Beans mean anything is pulseable
By Charlotte Jones, Communications Manager at Eating Better Rarely have the twin pressures of the environment and the bottom line been drawn into such sharp
Pioneers of Hong Kong hospitality reap rewards
By Belinda Ng, Food Made Good Hong Kong An environmentally friendly ‘coffee laundry’ and a food hall on a mission to remove all single-use packaging
Bird flu – the lowdown for chickens, eggs and you
By Tom Tanner, Sustainable Restaurant Association What is it? Bird flu, or avian flu, is an infectious type of influenza that spreads among birds. In
Food Made Good Japan Awards help spread the global food sustainability movement
By Food Made Good Japan On 14th November 2022, the Food Made Good Japan Awards 2022 were held in Tokyo organised by the Sustainable Restaurant
Celebration of native produce sees Guatemala restaurant to award success
By Tom Tanner, Sustainable Restaurant Association The clue is in the name. The winner of the Sustainable Restaurant Award at Latin America’s 50 Best Restaurants,
