Sustainability

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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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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Red Tractor enhances chicken welfare

By Jim Moseley, CEO, Red Tractor The pandemic has brought food supply into sharp focus – perhaps more so than any other time since World War 2. It has changed the way consumers are buying food, with floods of consumers going direct to farm gates and smaller outlets to avoid the crowds, find a scarce …

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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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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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The Bay Fish and Chips team

Q&A with The Bay on their new sustainable refurb

AUTHOR: TOM TANNER   Eighty awards, many of them for sustainability, a fiercely loyal and growing customer base, widespread industry recognition and six successive Three Star Food Made Good Sustainability Ratings. It’s at this point that Calum Richardson, owner of The Bay Fish & Chips, when many would be resting on their laurels, decided to …

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#SimplifyingSustainability #1 – Celebrating Local & Seasonal

AUTHOR: ADYA RANA   Given that sustainability is one of the fastest growing industries of our generation, it’s no surprise that there is a lot of information out there. We understand, it can be hard to know where to start. That’s why we developed our Sustainability Framework to help distill the complex set of issues. …

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