Sustainable Restaurant Association
The making of a zero-waste restaurant
The environmental impact of food production and consumption is drawing more attention from consumers, including diners. Data from the US…
FCSI’s Sustainability Lowdown podcast – series three, episode two
FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in sustainable foodservice. We also seek to examine…
US companies continue to supply unethical seafood
A recent Greenpeace report has found that some of the largest US foodservice companies are failing to provide consumers with…
SRA names Jamie Oliver its Raymond Blanc Sustainability Hero for 2016
Chef, TV presenter and sugar tax campaigner Jamie Oliver has been named Raymond Blanc's Sustainability Hero by the UK's Sustainable Restaurant Association…
Food trends in 2016: What's hot and what's not?
Every year the National Restaurant Association releases its anticipated What’s Hot list of trends, compiled through an extensive survey of…
The discerning diner
Turn back the clock ten years, and a hospitality business that went out of its way to manage its social…
How do you eat an elephant?
Students faking ID cards - there’s nothing unusual about that. But when they’re doing it to access a dining hall,…
Green House Effect
Remember Kermit the Frog’s theme song? ‘It’s not easy being green’ could equally serve as the signature song for operators…
Building a sustainable business
Recently, Trout Point Lodge in Canada was declared a “champion of sustainability” and received two stars from the UK-based Sustainable…
Do we need a global food police?
If there were a string of audacious diamond thefts in the world’s leading capital cities, detectives would call in the…