All Sustainability articles
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NewsGreggs reports strong progress on sustainability targets
The bakery chain has published its 2024 sustainability report, outlining progress against the targets set out in its five-year sustainability plan, which runs until the end of 2025
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InterviewsWahaca considers breakfast launch
The ’premium-casual’ Mexican chain is exploring the return of breakfast menus for the first time in more than a decade, CEO Mark Selby tells MCA
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NewsDomino’s reports progress on carbon reduction and nutrition strategy
The pizza group has outlined progress towards its environmental and health targets, and set new goals for 2025
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NewsClimate change threatens Britain’s brewing heritage
The UK brewing industry must act urgently to protect homegrown ingredients from the risks of climate change, according to a new report by the BBPA and Zero Carbon Forum
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NewsRestaurants urged to rethink mackerel sourcing
The fish could be removed from UK menus after the Marine Conservation Society warned that most of Britain’s catch is now deemed unsustainable
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EventsSustainability now a business imperative for sector leaders
Sustainability is no longer a nice-to-have – it’s now a critical factor in investment decisions, brand positioning, and long-term business resilience, leading operators told Planet Peach’s Sustainability Summit
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NewsNew recycling rules could cost pubs £60m a year
The BBPA has warned that new Extended Producer Responsibility rules will force pubs to pay twice for the recycling of glass bottles, adding £60m in extra costs
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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