News

Most sustainable young chef on the planet? We decide…

by Simon Heppner   I was in Seville a couple of weeks ago at the World Travel and Tourism council’s global summit and had the good fortune to hear Barak Obama, in conversation with the Hilton CEO, Chris Nassetta, share his views on everything from climate change and escaping the White House in-tact, to social …

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The Wheatsheaf donates £1,200 to Chilton Foliat Primary School

Food Made Good members support the community; The Wheatsheaf pub in Chilton Foliat has donated £1,200 to Chilton Foliat Primary School, following a fundraising initiative which has asked diners to contribute a voluntary donation of £1 at the end of their meal.   The funds raised through the scheme will help the school pay for …

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Edinburgh restaurants plating up a better food future

By Tom Tanner Iced Katy Rodgers’ Crowdie & Perthshire Raspberry Parfait, Macerated Scottish Berries. If that description of a dessert doesn’t scream impeccable provenance then none will. This was chef Neil Forbes’ third of three interpretations of a One Planet Plate at the launch lunch for the SRA’s One Planet Plate campaign in Edinburgh this …

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From 0-500million; how Costa is turbo-powering coffee cup recycling

By Oliver Rosevear, Energy and Environment Manager, Costa. When Hugh’s War on Waste revealed on primetime TV that only 0.25% of the 2.5 billion coffee cups used annually in Britain were recycled it was a watershed moment. Being the biggest coffee chain in the UK we acknowledge our responsibility and know that we have a …

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