All Sustainability articles
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NewsWildfarmed’s George Lamb: ‘Great tasting food starts with great farming’
Speaking at the Peach 20/20 Sustainability Summit 2025, Lamb shared the company’s unconventional origin story – one that began with a mid-life crisis, a summer in Ibiza, and a DJ with a failing farm
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InterviewsPizza Pilgrims: 'We’re working to reduce the carbon footprint of each pizza we serve'
Sustainability consultant Jonny Lockett discusses the group’s commitment to minimising its environmental footprint in a finalist profile for the Sustainability category of the MCA Hospitality Awards
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InterviewsShepherd Neame: ‘We’ve been purchasing 100% renewable electricity since 2021’
CFO Mark Rider discusses how the company is advancing its sustainability commitments through practical, site-specific solutions, in a finalist profile for the Sustainability category of the Hospitality Awards
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NewsSustainability progress at risk for independent restaurants
New research highlights a lack of support as the driver of a stark divide between larger hospitality companies and independent operators
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InterviewsCaravan: 'We only work with partners that share our values'
Caravan’s co-founder Laura Harper-Hinton discusses how sustainability is embedded into the restaurant and coffee businesses operations, in this finalist profile for the Sustainability category of the MCA Hospitality Awards, sponsored by Pernod Ricard
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NewsDomino’s drives towards net zero with EV rollout
Domino’s Pizza Group (DPG) is advancing its sustainability agenda through a new pilot programme aimed at cutting transportation emissions by 3,985 tonnes of CO2e by 2026
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InterviewsWahaca: “We’ve gone from 420 to 10 cows per week”
Wahaca’s sustainability lead, Carolyn Lum, discusses the group’s latest efforts to enhance sustainability across its 14 restaurants, as part of the finalist profiles for the Sustainability category at the MCA Hospitality Awards, sponsored by Pernod Ricard
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Analysis & InsightUK consumers prioritise sustainable food choices
Consumers want to “protect the planet” with nutritious, sustainable meals, without compromising on taste and affordability, according to Sodexo research
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NewsPunch Pubs: ‘The last year has been incredible in terms of sustainability engagement’
Jon Dale and Jessica Nicklin share how Punch is driving sustainability initiatives across its network of over 1,300 pubs, in the latest finalist profile for the Sustainability category at the MCA Hospitality Awards
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InterviewsMitchells & Butlers: ‘Our scale of impact is truly exciting’
M&B’s director of sustainability Amy de Marsac shares more on the restaurant and pub giant’s planet-friendly initiatives, in the first in a series of finalist profiles for the Sustainability category of the MCA Hospitality Awards, sponsored by Pernod Ricard.
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NewsAzzurri Group continues to reduce carbon output
The Ask Italian and Zizzi operator’s fourth annual Sustainable Dining Report highlights significant progress in its efforts, including a 7% reduction in carbon emissions
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InterviewsDrake & Morgan on a creative approach to sustainability
Turning food waste into new products and keeping employees engaged has benefited the bottom line, according to director Graham Hall
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EventsFuller’s, Drake & Morgan and St Austell on sustainability at the Pub Conference
In a panel chaired by Mark Chapman, businesses will consider opportunities to cut waste and how to effectively communicate a sustainability mission
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NewsBrewDog: Attacks have worrying implications for sustainability
CEO James Watt said the company has replaced 30% of the saplings which failed in its restoration project, as he staunchly defended BrewDog’s record on sustainability
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NewsGreggs makes progress on sustainability targets
The food-to-go retailer has achieved 97.1% of electricity usage across all operations came from renewable sources and maintained over 30% of range as ‘Healthier Choice’ products
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Analysis & InsightSpring menu innovation juggles indulgence, wellness and sustainability
The season’s latest slew of menu updates sees PizzaExpress going large with family-sharing extra dough, ASK Italian use regenerative flour in its pizza, while Leon also opts for a Mediterranean flavour
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InterviewsPunch Pubs: We’re not sitting in an ivory tower when we talk about sustainability
In the next finalist profile for the Sustainability category at the MCA Hospitality Awards, Punch discusses the importance of striking the right note whilst engaging publicans in its journey to net zero
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NewsSRA launches new platform to standardise sustainability within hospitality
The Sustainable Restaurant Association has launched the Food Made Good Sustainability Standard, a globally accessible platform in response to the universal scale of food system issues
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Analysis & InsightGraphite Capital: Businesses acting on sustainability are more investible
Operators who can’t show what they are doing around sustainability may struggle to obtain future investment, according to Graphite Capital
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InterviewsMowgli: ‘Sustainability is about building resilience and doing the right thing’
As part of a series of finalists’ profiles for MCA’s Retailers’ Retailer Awards’ Sustainability category, we speak to Mowgli Street Food about why a sustainable business is also a resilient business and a socially responsible one