Supplier

Ten top tips to re-open right on 4 July

By Tom Tanner In the introduction to Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services it says they hope that the document, prepared by BEIS, businesses, unions, industry bodies will help you keep staff and customers safe, that the new distancing guidelines are practical. We’ve read and reviewed the …

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Ride the blue wave of sustainable seafood

By Seth McCurry, Commercial Manager, Marine Stewardship Council Last year, as millions of Brits tuned into the BBC’s Blue Planet, the ocean was once again at the forefront of public consciousness. From plastic pollution to overfishing, we have never been more aware of the threats to the world’s largest ecosystem than we are today. In …

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The Hidden Costs of Life Cycle Emissions

By Kathryn Adams, Lead Generation Manager, Ecotricity With the UN recently warning that we have just 12 years to limit the impacts of climate change – awareness of the importance of reducing our carbon footprint has never been greater.  So what steps can your business take to reduce its carbon footprint? For many restaurateurs, electricity …

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Navigating the choppy waters of seafood sustainability

Navigating the choppy waters of seafood sustainability can be perilous for chefs and indeed anyone tasked with the responsibility of getting fish from ocean to plate. A list of considerations about as long as the proverbial ‘one that got away’, provides a constant challenge. Just as you think you’ve mastered factors like the health of …

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How restaurants embracing sustainability have helped generate £100,000 for Hospitality Action

By Kate Mortimer, Olleco Group Marketing and Communications Manager As the UK’s leading supplier of premium oils and fats and collector of used cooking oil and food waste, we at Olleco are hugely dependent on people throughout the UK hospitality sector. Having built up close working relationships with so many people in the industry (we currently …

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6 Steps to Building a Sustainable Space: Extract Coffee

Gemma Screen, Marketing Manager, Extract Coffee Roasters Step 1) Value Natural Resources Our business has been shaped by rebuilding and restoring the old instead of buying new and preserving our natural resources where we can. Since 2007 we’ve been bringing old roasters and espresso machines back to life through restoration, each time making them even …

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Sustainable supplier Rubies in the Rubble seeks new product launch partner

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 …

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No ifs no buts, no wild bass or halibut

By Matthew Couchman, Sales Manager, Southbank Fresh Fish Three years ago we decided to ban wild Atlantic halibut from the depot. It is red rated ‘5’ by the Marine Conservation Society and is also on the IUCN red list. Certain ethical purchasing decisions go against financial profiteering, and this is one of them. But it …

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Tap into the great water debate

Have you succumbed to the drip, drip effect of constant pressure to serve tap water only, but regretted the significant loss to your bottom line? Or, perhaps you lie awake at night sweating over all those premium imported bottles of water you’re selling which, while they keep the accountants happy, are having a drastic effect …

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