All Sustainability articles – Page 3
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Analysis & InsightSRA says sector must ‘turbo-charge’ efforts on sustainability
The Sustainable Restaurant Association (SRA) has said the UK foodservice sector must “turbo-charge its efforts” on sustainability, in order to tackle climate change and environmental damage, in a new report published today.
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NewsLeon awarded three stars for sustainability
Leon, the John Vincent-led group, has achieved the Sustainable Restaurant Association’s (SRA) top mark of three stars – the only brand in the food-to-go market to be awarded the accolade for its sustainable practices. The SRA judges a business’ sustainability against a ten-point sustainability framework under three main pillars of ...
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NewsLeon trialling cans of water as part of sustainability drive
Leon is trialling of cans of water as part of its work to cut down on single-use plastic bottles.
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NewsCrussh to introduce re-usable cups as part of sustainability drive
Crussh, the healthy food and juice chain, is to introduce a re-usable cup initiative, as part of a wider sustainability programme.
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Molson Coors makes 2025 sustainability pledges
Molson Coors has announced a new global sustainability strategy and goals to be achieved by 2025, including a commitment to sustainable drinking.
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Leon co-founders awarded Sustainability Hero award
John Vincent and Henry Dimbleby, the co-founders of Leon, won Raymond Blanc’s Sustainability Hero award at yesterday’s SRA ‘Food Made Good’ awards
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Analysis & Insight
Operators falling short on seafood sustainability
High street restaurants and pubs need to do more to prevent seafood being overfished
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News
Le Pain Quotidien now carbon neutral
Le Pain Quotidien, the Belgian restaurant and boulangerie group, has announced all its UK & Ireland restaurants are now carbon neutral, certified by the climate advisory organisation CO2logic.
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News
JDW and Punch push for greater sustainability
JD Wetherspoon (JDW) and Punch have signed up to the Sustainable Restaurant Association (SRA)’s Food Made Good scheme
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Analysis & Insight
Sustainability and healthy food top foodservice concerns
Reducing food waste has been named the fourth highest priority among operators as the industry makes moves to improve its impact on the planet and environmental performance
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News
Sustainability must be at the core of hospitality businesses
The next generation of chefs has a responsibility to ensure future restaurants improve sustainability standards, chef and campaigner Arthur Potts Dawson has warned
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Analysis & InsightSustainability criteria increasing in importance
The importance of sustainability criteria is increasing in diners’ decision making
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News
Fuller's commits to seafood sustainability codes
Fuller’s pub company is joining sourcing and labelling initiative Sustainable Seafood Coalition (SSC) and committing to its voluntary codes to work towards healthy and resilient oceans
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Starbucks to share 10 years of sustainability research
Starbucks is to share 10 years of research on support the coffee farming industry.
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Analysis & Insight
Focus on kids menus and sustainability key trends in the US
A focus on kids menus, food waste reduction and management and pickling are set to be amongst the key trends in the US restaurant sector
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News
Mews of Mayfair gains highest sustainability award
Mews of Mayfair, the collection of restaurants run by James Robson, has been awarded three stars by the Sustainable Restaurant Association – the highest rating it awards
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Analysis & Insight
Diners happy to pay more for sustainability
Almost half of consumers will happily pay more when eating out at restaurants where there are clearly set out ethical practices, according to new research which found 46% of people will pay a premium
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News
SRA to accredit cafes
The Sustainable Restaurant Association (SRA) is developing dedicated sustainability accreditation schemes for coffee shops, universities and cookery schools, M&C Report understands
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News
Feng Sushi awarded three stars for sustainability
Feng Sushi, the Japanese fast-casual restaurant and take away concept backed by Luke Johnson, has been awarded three stars from the Sustainable Restaurant Association (SRA) for innovation in 2013
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Sustainability expert to launch ethical restaurant
Jamie Grainger-Smith, a restaurant consultant who has advised Jamie Oliver and The River Café on their sustainability credentials, is opening a bar and restaurant in King’s Cross that will serve ethically sourced British food within an environmentally conscious setting
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