sustainable restaurant


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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."

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.

Polystyrene is ingested by fish, which makes the issue a particular concern to chef Ed Baines, who runs a seafood restaurant in Soho

Army of chefs wage war on polystyrene waste in London

Britain's 'war on waste' has seemingly taken a turn from paper to polystyrene cups as a selection of top chefs - including Hugh Fearnley-Whittingstall - have sent a letter to London Mayor Sadiq Khan calling for a city-wide ban on non-biodegradable polystyrene packaging.

Listen to exclusive interviews with Doddle's chief customer officer and the new chief executive of the Sustainable Restaurant Assocation

The Sustainable Business Covered podcast: Episode 09 - Doddle deliveries and zero-waste restaurants

What happens when the sharing economy meets parcel delivery services? Have we reached a crucial tipping point in consumer awareness of key CSR issues? And what does the sustainable restaurant of the future look like?

Photo: The i360 is expected to attract more than 700,000 visitors a year from existing tourists to the city, also bringing 165,000 to 305,000 new visitors. Photo: British Airways i360/Facebook

Brighton sets 'sustainability benchmark' for eco-tourism with i360 opening

The world's first vertical cable car, the British Airways i360, has opened on Brighton's seafront, with the developers "aiming to set a new global benchmark in sustainability".

The guide sets out six sustainability targets for all food and beverage retailers operating within the airport to achieve

Heathrow introduces new sustainable pledges for food and beverage retailers

Heathrow has become the first UK airport to propose a series of environmental targets, including energy reduction, recycling and a 'mystery shopper' programme, for restaurants and outlets in the airport.

The House of Commons is rated as a good practice organisation by the Sustainable Restaurant Association

AD industry urges politicians to emulate Parliament's food waste action

The anaerobic digestion (AD) industry has called for a nationwide food waste segregation plan after a House of Commons representative revealed that the Parliament estate sends the majority of its food waste to anaerobic digestion.

Ignoring sustainability issues could prove costly to restaurants

Food waste: Opportunity knocks for hospitality businesses

With sustainability becoming an increasingly important factor in dining decisions, ReFood's commercial director Philip Simpson explores how increasing food waste recycling in bars, restaurants and hotels could boost customer footfall, as well as reducing waste management costs.


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