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.
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SUSTAINABILITY NEWS AND INFO
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INSIGHT
Energy Bill Relief Scheme: How will it affect hospitality?
By Tom Tanner, Sustainable Restaurant Association Large or small, hospitality businesses of all sizes have been seriously rattled by the soaring energy price rises of
How circularity can shape the future of ‘disposables’
By Safia Qureshi, Founder & CEO CLUBZERØ Single-use packaging is a global waste crisis and existing solutions do not provide a convenient option or simply
New national leaders. A blow to planet’s prospects?
By Tom Tanner, Sustainable Restaurant Association Such has been the magnitude and speed of change amongst the rulers of our nation this last week or
Could street food venison be a sustainability game changer?
By Tom Tanner, Sustainable Restaurant Association What do you get if you take two former fine dining chefs, a hunter, one of the UK’s most
How hospitality can reduce the impacts of seafood consumption
By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging
Top tips for going global to plug chef shortage
By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a
