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 …
Edinburgh restaurants plating up a better food future Read More »
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 …
How Eurostar turned to youth to fast-track sustainability on the menu Read More »
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 …
By Alicia Lawson, Director, Rubies in the Rubble Tomato Ketchup is, hands down, the most popular condiment on the planet. With over 160 million Heinz bottles sold annually, we guzzle down over 500 tons of the stuff every single day, using 2 million tons of tomatoes, and a lot more sugar. And when it comes …
Sustainable supplier Rubies in the Rubble seeks new product launch partner Read More »
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 …
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 …
Be a local hero and cultivate stronger links with community growing groups Read More »
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 …
Here’s a gorgeous, seasonal recipe from Thyme Cookery School. It’s that hungry gap time of year so every bit of produce in the garden is precious, we grow our own rhubarb, which is a real challenge in a garden prone to waterlogging. We are doing a little forcing for the first time this year, but …
By Anna Taylor, Chief Executive, Food Foundation “But I don’t like vegetables” says little Jonny. Sound familiar? I would be surprised if anyone reading this hadn’t heard a child say this. And our Veg Facts briefing published this week shows it is true. A staggering 1 in 10 primary school children and 1 in 4 …
After nine years spent in the Navy, Calum Richardson knows the importance of a well-fed force. And with a decade of practice serving up award-wining fish suppers, he’s now marrying these two experience to good effect. One of the secrets to the popularity of The Bay Fish & Chips is the batter that wraps the …
Fish Friday just got a whole lot batter for thousands of service men and women Read More »
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