All Sustainability articles – Page 6
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NewsGBK exploring all options for long-term sustainability
Gourmet Burger Kitchen parent company Famous Brands has said it is continuing to explore “all options” to ensure the long-term sustainability of the better burger brand in the wake of the coronavirus crisis.
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NewsGet smarter about sustainability
Education is the answer to a more sustainable future rather than blanket negative hyperbole about plastic, a panel hosted by the SRA told the Food to Go conference. Though the demonization of plastic has dominated the sustainable agenda over the past two years, Spencer Craig, co-founder of Pure, said he “rejected the premise of plastic reduction, which in itself is not the answer. It’s about the reduction of single use packaging, but it’s been all put on plastic. Reducing plastic and using a virgin material which can’t be recycled instead is not a solution.”
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Analysis & InsightFour in five expect sustainability from operators
Consumers are demanding increasingly more engagement on sustainability from hospitality operators, according to the latest edition of CGA’s Future Shock report.
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NewsSubway launches sustainability strategy
Subway has announced plans for a new ‘Fresh CSR Agenda’ across the UK and Ireland in order to support its owner-operated business growth strategy.
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NewsThe 2020s – when sustainability and health & wellbeing come of age
David Read, Prestige Purchasing’s Chairman looks forward to the decade ahead, and the key trends that will impact food and drink supply chain
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Analysis & Insight2020: a year of improving confidence, heightened sustainability and moderation
As we welcome in a new decade, insight experts CGA look at the trends the industry is likely to see in the year ahead in the UK’s pubs, bars and restaurants
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Analysis & InsightA rallying cry goes out on sustainability
The Sustainable Restaurant Association has called on the industry to step up its efforts to offer more plant-based meals and to tackle food and plastic waste. MCA’s sister title Food Spark takes a look at the target areas in more depth and how some UK operators are approaching the challenge.
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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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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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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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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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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