Water

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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SU-Eatable Life & One Planet Plate 

by Rosie Rayner-Law, Membership Project Assistant “By choosing a One Planet Plate in a SU-Eatable Life canteen, you can be sure that you’re choosing a dish which has a low impact on the environment.“ The project  SU-Eatable Life is a project focused on increasing choices of sustainable food in canteens.     The SRA, alongside our partners, …

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Working together to turn FOG into fuel

In the hot summer of 1858 human waste and effluent littered the banks of the River Thames causing what became known as the Great Stink. Parliament acted and Joseph Bazalgette was commissioned to design and build a sewer network in London. As any good civil engineer would, he created the spec for the sewer and, …

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Straws, stirrers, bottles and cups – who’s getting drastic with plastic?

Unless you’ve been hiding under a rock, living on Mars, or perhaps under water, you’re probably felt the Attenborough effect. Whether or not you watched in horror as the doyen of wildlife documentaries shamed us all over our plastic addiction, you’ll almost certainly be aware of the fallout from Blue Planet. While plastic remains a …

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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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Sign up to Show the Love

By Caroline Grogan, Climate Coalition Could you imagine life without your morning cup of coffee? Or that wonderfully sweet and chocolatey dessert? We know we can’t, and we don’t imagine your customers could either, which is why we’re encouraging you to join The Climate Coalition this February to Show The Love for the foods—and all …

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New partnership means sustainability on tap

Born in the city, brewed in the country. That’s the story behind Freedom Brewery one of Britain’s most sustainable and largest independent beer makers, and we’re thrilled that we can now reveal them as a new partner of the SRA. Originally found in London, Freedom moved to its current home in the heart of rural …

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How FRANK Water consigned plastic bottles to a watery grave

By Katie Alcott, Founder & CEO, FRANK Water It’s been a big month here at FRANK Water. We have stopped selling our spring water in single-use plastic bottles and we have launched a new campaign to encourage everyone to carry refillable water bottles and coffee cups and to ‘pledge to refill’. We’re a small social …

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French lessons required in global sustainability class

By Juliane Caillouette-Noble, SRA Head of Development “The Food Sustainability Index is a call to action, and an opportunity,” began Adam Green from the Economist Intelligence Unit (EIU), when launching the brand new report at the Barilla Centre for Food and Nutrition’s Annual Forum for Food and Nutrition last week in Milan. “It can be …

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Cash in on growing passion for pulses

Andrew Jacobs, Chair of UK Pulse Promotion Group Restaurants are responding to the changing tastes of customers, and including more pulse dishes on their menus. They are not only featuring as an accompaniment to main courses, but also front and centre of the plate – grilled fish served on a bed of lentils, spicy bean …

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