Food Made Good is a membership community of businesses driven by the Sustainable Restaurant Association dedicated to making every meal served out of home as sustainable as possible
August 22 marked the UK’s #earthovershootday when humanity’s demand for ecological resources and services in a given year exceeds what Earth can regenerate in that year
Recent consumer data has shown a real appetite for change, with a majority saying as a result of COVID-19 they value food more and want to see change after the pandemic is over. We believe that focusing on being an envrionmentally sustainable and socially responsible will be the way to differentiate your business upon reopening.
webinar
Circular Restaurants: Food that doesn’t cost the earth
A guide to help food businesses, and restaurants in particular, waste less and extract more from the resources they use
For our colleagues looking for new roles during this difficult time: this new free resource provides free tips, insights, and job opportunites #jobseekers @FoodserviceCirc https://t.co/AGQKAfYHQV
RAYMOND BLANC OBE
SRA PRESIDENT
“Good food can be produced sustainability no matter the style of venue.”
By Juliane Caillouette-Noble, SRA Development Director Covid-19 has laid bare inequities across our society, but none more stark than those in our food system. We have long known
By Tom Tanner Independence Day, Super Saturday, the end of hibernation – whatever you’re choosing to call this weekend’s re-opening, for the more than 10,000
By Tom Tanner In the introduction to Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services it says they hope
Summary by Tom Tanner, SRA Host Natalia Agathou, LWARB Guests: Andrew Stephen, CEO, CRA Arthur Potts Dawson, Chefs Manifesto and Omved Gardens Chef Grace Regan,