Support the Community

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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Feeding the Community during Lockdown

Author: Tom Tanner Photo Credit: @Lana de Meillon Malard from @CatfordFridge Faced with a mountain of potential food waste and an unspecified period of furlough, one Food Made Good member is feeding the community It’s less than seven miles from the Lewisham Irish Centre to OXO Tower Restaurant Brasserie and Bar, but the two places …

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Avoiding food waste during COVID-19

By Tom Tanner   While it may not be absolutely top of your list of priorities right now, we know you’d want to do everything you can to feed people and not bins, especially when many more people are struggling to put food on the table and there’s the potential for huge amounts of food going to waste.   We …

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Sydeny opera house and cruise ship viewed across the harbour, sunset with clouds reflected on the water's surface

Why climate disaster should make us feel positive

By Eleanor McNeill, DESIGN AND DIGITAL EXECUTIVE, SRA As an Australian living in London, it is easy to feel like the home I thought of as safe (though others citing spider and snakes would disagree) and full of climate-change fighting trees, nature abound, is no longer the refuge it was. While it was previously hard …

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pizza with herbs from pizza express

Pizza Express sign up to Good Food Talks

AUTHOR: Spencer Playle, Supply Chain Director at Pizza Express At PizzaExpress, two elements of our overall CSR plan are to reduce our environmental footprint through optimising our print strategy and to allow as many people as possible to have ‘Good Times. Together’ in our restaurants by challenging ourselves to increase accessibility. One area that we …

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cookery school

Five things every chef should know before they call themselves sustainable

AUTHOR: ROSALIND RATHOUSE, Cookery School Founder There’s no debating it – sustainability is well and truly on the menu for UK hospitality businesses, with countless private and public sector initiatives (such as the SRA) now available to assist the industry with their environmental impact. At the end of the day, it is up to each …

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The Wheatsheaf donates £1,200 to Chilton Foliat Primary School

Food Made Good members support the community; The Wheatsheaf pub in Chilton Foliat has donated £1,200 to Chilton Foliat Primary School, following a fundraising initiative which has asked diners to contribute a voluntary donation of £1 at the end of their meal.   The funds raised through the scheme will help the school pay for …

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Show the Love

By Jenny Wilson, Project Manager, The Climate Coalition The Climate Coalition’s annual Show the Love campaign is highlighting the impact that climate change is having on food crops within the UK. As vital leaders in the food industry we would love to get your involvement in the campaign. The Climate Coalition is a group of …

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Good Food Talks is making good food more accessible to everyone

You put your heart and soul into creating an array of fabulous dishes, assemble them and then sweat over how best to describe them on your menu. You post that on your website, on Instagram, on a blackboard and print it for your customers. But how often do you stop to think about the dining …

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Are you app for using tech to be more sustainable?

By Victoria Albrecht, Co-founder and Creative Director of YFood The restaurant industry has historically suffered from inefficiencies – mountains of food are wasted, kitchen space underused and half of the industry still runs on pen and paper. This past year alone, food waste cost UK restaurants an estimated £724million and their kitchens were unused an …

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