Find out how we’re helping shift diets
We thought it was high time we shared with you the first set of results from the ongoing three-year project we’re running to help canteens serve more sustainable food and shift customers’ dietary choices. Working in partnership with Barilla Centre for Food and Nutrition, greenApes and Wageningen University, we’ve been working with university and contract caterer members and have now crunched the first set of data. As well as discovering how to successfully understand the carbon footprint of your dishes and communicate that with customers, there’s also an opportunity for a limited number of new businesses to join the programme. To find out more, join our online working group at 11am on 6th of October. Email [email protected] to register.
Going circular to re-open in good shape
Chef Neil Forbes saw the challenge of re-opening his Edinburgh bistro, Cafe St Honore, as an opportunity to champion circularity and really double down on his already resourceful approach – getting maximum use out of everything. To find out more about his Re-Open Right tekkers including getting full value from a chicken, check out his and a load of other SRA members’ Re-Open Right hacks both on Instagram and our website. There’s also still time for you to share the smart methods you’ve introduced post-lockdown to save your pocket and the planet too.
Talking the future of food this Organic September
This Organic September, SRA Member Daylesford is running a series of super relevant, insightful and frankly fascinating interviews. If you can spare a few minutes, grab a coffee and listen in as their Head of Sustainability, Tim Field chats to co-founder of LEON and the SRA, Henry Dimbleby. Watch now.
Finding ways to fix the Broken Plate
For an insightful snapshot of the health of the UK’s food system and the influence it’s having on the health and wellbeing of the population, look no further than the Food Foundation’s Broken Plate report, published this week. Assessing progress on ten key benchmarks, the report concludes that it’s been a mixed year, with progress made on increasing the availability of veg and reducing sugar as well as a small lift in wages in the hospitality and wider food sector. The affordability of food took a backwards step and there’s also been an increase in the volume of fast-food takeaways. Read more
Helping you reach your net zero goals
To coincide with the start of Climate Week, the government announced that the number of businesses to set net zero goals has trebled in the last year. With the UK hosting COP26 in Glasgow in 2021 the heat is on for businesses in all sectors to act. You can join our CEO Andrew Stephen as he and a panel including speakers from Pernod Ricard and Evian discuss how to decarbonise and take your customers on the journey with you. Register now for this Net Zero Festival event at 10.40 on Friday 2 October.
