Provenance

Six ways to wow your customers on Super Saturday

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 SRA Member kitchens readying themselves to serve customers on site again for the first time in more than three months, this is undoubtedly a massive moment. We’re as thrilled as …

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How Eurostar turned to youth to fast-track sustainability on the menu

If most boys’ dream of driving a train hits the buffers, then Matthieu Coiffard may just have found a pretty, chuffing good substitute. Last Thursday, your correspondent was lucky enough to take a day trip to Paris. But not half as lucky as young Matthieu (pictured with Yann Bayeul, Eurostar Catering Manager). Last summer, the …

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What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …

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Sign up to Show the Love

By Caroline Grogan, Climate Coalition Could you imagine life without your morning cup of coffee? Or that wonderfully sweet and chocolatey dessert? We know we can’t, and we don’t imagine your customers could either, which is why we’re encouraging you to join The Climate Coalition this February to Show The Love for the foods—and all …

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Be a local hero and cultivate stronger links with community growing groups

By Ken Elkes, Growing Together When you think of the links between sustainable restaurants and local community growing groups, such as city farms and community gardens, what’s the first thing that comes to mind? Is it how both have a firm commitment to making a positive impact on the environment? Or maybe how both are …

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Help hit the sweet spot for British bees

By Kimberley Kiely, Events Manager, Friends of the Earth Photograph courtesy of Orwells Bees are essential to food production and they are under threat. They are responsible for up to 75% of the world’s food crops. In the U.K. alone, it would cost over £1.8 billion a year for farmers to hand-pollinate their crops without bees. You can …

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Have your say on GM food

By Pat Thomas, Founder/Director of Beyond GM.                                                                       We are seeking the views of chefs and the general public on GMOs in the restaurant food chain – and here is why. For many chefs and others in the foodservice industry, quality of ingredients – where they come from and the methods by which they are produced …

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Is it time to stop being chicken and try laying hen?

By Liam Kurzeja, Marketing Manager, RSPCA Assured If you caught Jamie and Jimmy’s Friday Night Feast on Channel 4 a couple of weeks ago, you will have heard their idea about high street chicken shops using meat from ex-laying hens – but how viable is this really?  And what are the opportunities for foodservice? But …

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Get ready to join the conversation in the Food Made Good community

Next Wednesday 1 February the new Food Made Good online community goes live. Our aim is to make this the go to place for anyone who shares our goal of making sustainability a part of the DNA of every restaurant and foodservice business. We need to work together if we’re going to create the amount …

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