Vegetarian & Vegan

A deep sustainability dive with The Vegetable Diva

AUTHOR: Hannah Dean-Wood, Food Made Good Membership Manager From the very beginning it was clear that The Vegetable Diva, one of the Rising Stars at the Food Made Good Awards 2019, would be a force to be reckoned with. Offering a transformative vegetarian, zero waste, package free takeaway food experience, this Bristol operation was founded …

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5 members to sustainably fill you up this Veganuary

AUTHOR: ADYA RANA, SRA DIGITAL CONTENT EXECUTIVE The best way to reduce your personal carbon footprint is to reduce your meat intake… This Veganuary some of our members are showing you just how easy and tasty that transition can be! Featuring recent joiners of the SRA, Flow Bristol!   Petersham Nurseries A beautiful vegan menu …

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LEON’s new, sustainable, Jack Wings expected to fly off shelves

From day one, back in 2004, when half of the items on its main menu were vegetarian, LEON has championed food that’s healthy for its customers and, more recently, the planet too.   So how is this pioneer of plant-based food responding to a growing customer appetite for less meaty dishes and how does it …

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Enough is Enough: Time to be restorative

When we face such huge challenges in our food system, we are forced to ask the question: how much is ‘enough’ for a business to do on sustainability?  By Andrew Stephen, CEO, SRA Download the full report The scale and urgency of the issues facing the planet have never been writ larger. Sir David Attenborough’s …

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What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …

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Following the feast with a famine provides food for thought

By Pete Hemingway, SRA Project Assistant Dry January, Veganuary, Decaffanuary, as many trendy “anuary’s” as you can shake a stick at. It’s that time of the year when I take a long hard look at myself and struggle to see my feet, the turkey, stuffing and roast parsnips of Christmas Day transforming me in no …

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Moove away from meat can’t be done on the hoof

For the last of the SRA curated panel sessions at Conscious Hospitality, meat was on the menu. We brought together a beef farmer, Andrew Knowles from Approved Supplier Trenchmore Farm, Tom Hunt, chef and founder of Poco, 2016 Food Made Good Restaurant of the Year, and policy wonk, Simon Billings of Forum for the Future …

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Hubbub probes the protein pressures

By Tessa Tricks and Stine Wilhelmsen, Hubbub Meat. Now there’s a loaded word. Symbolically potent and culturally sensitive, meat and its many meanings are integral to the future of our food. Many of us know that the environmental hoof print of our meat supplies drastically outweigh radishes and runner beans, and yet most Brits relish …

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The Gate restaurant – ambitious about autism

By Michael Daniel, Founder/Owner of The Gate Charity, as the old adage goes, begins at home and doing good is something I’ve grown up believing in. You’d have to have some reason to set up a vegetarian restaurant business in London nearly 30 years ago with absolutely zero experienc and less money! Anyway, fast forward to a couple …

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