Reduce, Reuse, Recycle

WEBINAR – Circular Restaurants

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, Founder, SpiceBox LWARB’s Advance London Team and the SRA partnered on creating Circular Restaurants: Food that doesn’t cost the earth – a guide to help food businesses, and restaurants in …

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How to ensure your compostables are correctly dealt with

Author: Tom Mockridge, Commercial Director @ Paper Round Foodservice businesses face a new set of challenges as they plan to reopen post-lockdown. Many businesses which had previously made a shift to reusable cups and crockery are moving back to disposables for understandable hygiene reasons. This increase in disposables opens up questions about sustainability – both …

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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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globechain reusing

Reuse: the trend that is here to stay

AUTHOR: Alessandra Gamba, Sustainability Strategy Manager at Globechain Is your business moving towards being part of the circular economy? This is the next big question in the hospitality industry and is bringing awareness towards “reuse” in all the areas of the business. Over the years the focus has been on recycling and sustainability which has …

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The case for recycling is economic and environmental

Cat Butterfield & Lily Gray from First Mile According to the U.N FAO, if food waste were a country, its impact on global warming would come third after the US and China. In the UK 41% of the waste produced by pubs, restaurants and hotels is food waste, with 45% coming from food prep, 21% …

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A toast to sustainability: Asia’s 50 Best Bars

Author: Adya Rana Today Bar Trigona can toast to themselves for being awarded Asia’s Sustainable Bar this year as part of Asia’s 50 Best Bars 2019. Based in the Four Seasons Hotel in Kuala Lumpur, the bar is top of its game in luxury, style and now sustainability. Bar Trigona works with local farmers to …

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Locavore: Indonesia’s sustainability trend setter

Author: Nell Armitage, SRA Digital Project Manager Being that the vast majority of SRA members are based on these shores, it’s nothing short of a godsend to find a standout restaurant 8,000 miles from home while on holiday in a paradise they call Ubud, Bali. In fact, my partner and I were staying within minutes …

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#NationalTeaDay | Top tips for a sustainable bank holiday brew | Canton

Author: Jennifer Wood – Head of Tea – Canton Tea has been shamefully cheap for too long. Beautiful, hand-crafted tea, made in small batches and bought direct from either family-run farms or from reputable estates affords a fair price to the producers and is still good value. If you serve it with care and learn about …

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#NationalTeaDay | Top tips for a sustainable bank holiday brew | Teapigs

Author: Anna Foks, Grocery Account Manager, Teapigs Plastic-free? Biodegradable? Local? Anna Foks, Grocery Account Manager at Teapigs, boils down to the basics of sustainable tea. With over 11 years’ experience under our belts, and a passion for reducing our own carbon footprint, we thought we’d share our top 3 tips in choosing a sustainable tea supplier. …

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