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.
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.
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.
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 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.
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.
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.
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."
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.