Time to climb the food waste mountain

Time to climb the food waste mountain

When it’s good to be a #ProperTosser

When it’s good to be a #ProperTosser

If there's one image that's helped to shift behaviour in the foodservice sector more than any other this year, then it is hard to think of a more effective one that that of the wretched turtle with a plastic straw up its nostril. Sometimes it takes a graphic in-your-face picture to make people sit up, think and act.

Time for foodservice to #FlipTheMenu, Serve More Veg and Better Meat

Time for foodservice to #FlipTheMenu, Serve More Veg and Better Meat

It's amazing what a small shift in behaviour can do. If we all went meat free for just one day a week it would reduce global carbon emissions by 2%. With livestock production accounting for about 15% of those emissions and less than half of plant protein being produced for human consumption, these apparently minor changes take on ever greater significance.

The truth about sustainable seafood

The truth about sustainable seafood

There are some incontrovertible facts about fish (if such things exist in this post-truth world) and they don't make pretty reading. Ninety percent of the world's fish stocks are either fully or overexploited and populations of marine species have halved in the last 40 years. All of this, while 500 million people rely on fish for food and their livelihood.

The sustainable business benefits of sourcing and serving local

The sustainable business benefits of sourcing and serving local

British food has undergone a revolution in the last 20 years. Once the laughing stock of Europe, we can now boast more varieties of cheese than France, world class, award-winning wines and restaurants the envy of the world.

Next generation sustainability: The Feed Children Well campaign

Next generation sustainability: The Feed Children Well campaign

"Just think: if we could teach this generation of children how to eat, we'd solve the obesity crisis for good - because they'd teach their kids, and so on. Chefs can really help, by wooing them with delicious veg."

Deciphering a menu of energy efficiency opportunities

Deciphering a menu of energy efficiency opportunities

The fact that UK restaurants are responsible for higher carbon emissions than the whole of a Central American country - Costa Rica - strikes me as almost as unpalatable as spotting endangered species on the menu.

Food for thought: What makes a ’good' restaurant?

Food for thought: What makes a ’good' restaurant?

Britain has undergone a food revolution. Where once we were Europe's poor relation, now we are a world leader. We boast more varieties of cheese than France and barely a day passes without reports of a new food trend or fad. The quality and variety of food available in supermarkets, farmers' markets and artisan shops across the country has never been greater.