Restaurants

Does calorie labelling carry weight?

By Juliane Caillouette-Noble, SRA Development Director Covid-19 has laid bare inequities across our society, but none more stark than those in our food system. We have long known that the health of our nation was in decline, with two-thirds of our population overweight or obese. For decades now campaigners have been pushing the government to take broader action …

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Nando’s urges industry to talk more about sustainability

By Henry Unwin, Head of Sustainability, Nando’s Nando’s has been a member of the SRA since 2015 and is a founding member of their Groups and Chains working group. It’s great to be part of such an engaging and enthusiastic network, surrounded by individuals and businesses who are as passionate about sustainability as we are. …

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(Super) Saturday: a new normal night out

By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how pubs can do great food. Their approach: ingredients without compromise at small margins. To make it work, they’ve always huddled you in on little wooden chairs amassed around small tables …

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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 has Covid affected your confidence?

By tom tanner Last week we surveyed the sector to help inform our submission to the Westminster All-Party Parliamentary Group for Hospitality and Tourism’s ‘Pathways to Recovery’ inquiry which is looking at what measures the sector needs to successfully reopen, recover and thrive in the aftermath of the COVID19 crisis. The key focus of this …

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How to build an effective carbon reduction strategy

By Cameron McDonald A growing number of foodservice operators are responding to the climate emergency by taking measurable, meaningful action and implementing an effective carbon reduction strategy. Although now is probably not the time to review the footprint of your operation and supply chain, this unscheduled break from service could be an opportunity to plan what is required for a …

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‘Wise Up On Waste’ with CH&CO, Unilever Food Solutions & their app!

Single site, independent restaurants can find it a challenge to accurately monitor and manage food waste, imagine then the task Emma Hill faced in her role as Head of Food, Health, Safety and Environment at one of the UK’s largest and most diverse contract caterers, CH&CO. Read on to find out how the SRA helped Emma to find …

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Food Waste: Bad Taste | The Programme Launch

AUTHOR: TOM TANNER What’s the best way to kick off a hands-on, practical programme designed to help foodservice businesses really get to grips with their food waste? Yep – that’s right, gather together some of the finest food waste fighters in the land to share their biggest battles and greatest victories with those looking for …

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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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