Foodprint

farmer in field

Sustainable Hospitality 2020: Food Made Good with the SRA

AUTHOR: TOM TANNER When at the end of HRC 2019 the organisers asked the 21,000 delegates for their top priority for 2020, sustainability topped the list. Judging by the numbers who attended Sustainable Hospitality 2020: Food Made Good with the SRA, and the buzz of questions, networking conversations and engagement with the interactive sessions, interest …

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cauli pitta dish by good egg

The Good Egg helps HQ Theatres crack veg-led menus

Head of Food at HQ Theatres & Hospitality, Paul Lawman, was tasked with reducing the number of meat dishes on the menu; introducing plant based and veg-led meals; whilst also keeping menu items on trend.  The company aims to be first to market in the sector across a number of sustainable initiatives – this being …

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