Hospitality businesses “need to stick their hands up and say what they’re doing [to tackle food waste]”, the government’s food surplus and waste champion Ben Elliot told a room of operators today.
Environmental issues are the hot topic right now, but it’s important that each and every one of us is continuing to think up innovative solutions to problems across the industry, says Andrew Stephen
The smart way to deal with food waste is to reduce, recycle and reuse, whether that’s through creative use of leftovers or taking it back to the farmer’s field where it began as compost. Janie Manzoori-Stamford ... Read more
The Sustainable Restaurant Association (SRA) is calling on chefs to devise one dish demonstrating ethical sourcing and sustainability to include on menus as part of its One Planet Place initiative.
The Sustainable Restaurant Association (SRA) has announced the shortlist for its Food Made Good awards, which recognise the operators making strides when it comes to running ethical and responsible businesses.
Josh Eggleton and his new restaurant Root, alongside Hugh Fearnley-Whittingstall of the River Cottage and Sam Clark at Moro have joined the Sustainable Restaurant Association’s (SRA) #FlipTheMenu campaign.
Diners are voting with their feet when it comes to sustainable seafood, and operators have a duty of care, not just to the species in the seas, but to their supply chain too. Lisa Jenkins reports on the state o ... Read more
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