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Staff and students at the University of Worcester

Worcester and London universities to trial sustainable diets behaviour change programme

Students at the University of Worcester, City and the University of London will take part in a new European trial designed to change behaviours and promote sustainable diets and climate-friendly meals.

Eurostar has pledged to plant a tree for every train service that it operates across its routes

From plastics to rewilding: How Eurostar is gaining a competitive edge in the era of eco-travel

EXCLUSIVE: With flight shaming placing the profitability of the aviation sector at risk, international high-speed rail service Eurostar believes a legacy of action on carbon, plastics and now rewilding will help build customer trust.

Kenny spoke on the need to balance consumer demands with scientific environmental considerations

Progress over perfection: Can McDonald's design its way out of single-use plastics?

McDonald's vice president of global sustainability Keith Kenny has claimed that the consumer-facing business needs to couple lifecycle analysis of its packaging with consumer demands in order to phase-out plastics in a secure way and without impacting customer experience.

Ecotricity said they had found there’s still some confusion about what green energy really is

SRA and Ecotricity launch green energy toolkit for hospitality sector

A new guide has been launched by the Sustainable Restaurant Association (SRA) and Ecotricity to assist hospitality businesses with creating a renewable energy policy.

The SRA has called on hospitality and leisure businesses to keep more food on plates - not in bins

Is it time for the hospitality sector to align to the SDGs?

The Sustainable Restaurant Association (SRA) has called on the food industry to follow the UN's Sustainable Development Goals (SDGs) in order to achieve the innovation required to accelerate climate action.

edie's weekly round-up explores how businesses across the world are ramping up efforts across all areas of sustainable development

PepsiCo's recycling drive and Lego's plant-based bricks: The sustainability success stories of the week

As part of our Mission Possible campaign, edie brings you this weekly round-up of five of the best sustainability success stories of the week from across the globe.

The sachets were created in partnership with packaging development company Skipping Rocks Lab

Just Eat trials seaweed sachets as alternative to single-use plastics

Online food ordering firm Just Eat has commenced a trial of compostable sachets made from seaweed, as part of an effort to reduce the amount of plastic used by its UK restaurant partners.

Just Eat also offers exclusive green energy deals, via Make it Cheaper and Squeaky Clean Energy, to all of its restaurant partners

Just Eat rolls out discounts on low-carbon deliveries for restaurant partners

Just Eat are rolling out discounts on low-carbon vehicles and renewable energy contracts to encourage its 28,500 restaurant partners to lower emissions across the UK.

The campaign launches after two consumer surveys revealed the difficulty for consumers to choose confidently when looking for a sustainable dish

Putting sustainability on the menu: High-street chains launch One Planet Plate campaign

High-street restaurants such as Jamie's Italian, Zizzi and Wahaca will participate in a campaign to give customers the power to make sustainable food choices.

The home delivery market reportedly grew 10 times faster than the nation's appetite for eating-out in 2017

Online food delivery services commit to plastics takeaway

The war on plastics has entered the rapidly growing online food delivery sector, with industry competitors Deliveroo and Just Eat both making pledges today (1 March) to cut down the amount of plastic packaging used by customers.

Time to climb the food waste mountain

Just a stone's throw from that foodie magnet, Borough Market, stands Britain's tallest building. The tragic irony of its proximity to the gleaming Shard is revealed in one horrific statistic. The UK's foodservice sector produces enough food waste to fill almost 11 Shards.

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

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 reductions were delivered though investments into the Boeing 787 aircraft

Virgin Atlantic cuts aircraft emissions by 22% in 10 years

A multi-billion-dollar Boeing fleet investment, engine taxiing and weight management have together contributed to Virgin Atlantic reducing total aircraft carbon emissions by 22% since 2007, with similar footprint reductions generated for other carbon-efficiency measurements.

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

"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."