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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.

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.

The survey forms a campaign between Glynn Purnell and E.ON to help small business save energy and money

Restaurateurs 'lack tools and knowledge to save energy', survey reveals

Three-quarters of restaurant owners, managers and chefs claim they do not have the tools and knowledge to implement green initiatives at their establishments, despite 80% considering sustainability when making business decisions.

Signing the Litter Prevention Commitment is the latest in a line of sustainable goals set by Costa Coffee

Costa makes Litter Prevention Commitment with #costacleanup

Staff from more than 650 Costa stores headed out to the streets in a mass litter-pick on Sunday (13 September) to commemorate the coffee shop chain partnering with environmental charity Keep Britain Tidy.

Plymouth University was one of the first to implement new sustainability standards as part of the partnership

University caterers tuck in to new sustainability scheme

University food and drink is set to become more sustainable after the announcement of a new sector-backed sustainability partnership.

The Whitbread-owned coffee shop chain was praised for its sustainable, ethical, and local sourcing of ingredients

Costa served with 'excellent' sustainable café rating

Coffee shop chain Costa has become the first café business in the UK to join the Sustainable Restaurant Association (SRA), after being named a 'Two Star Sustainability Champion' by the organisation.

A survey released as part of Green Office Week revealed that people are still more likely to be green at home than at work

UK offices' worst environmental offences revealed

Failing to recycle paper, leaving electricity on and printing unnecessary documents are the three most common green failings of UK businesses, according to a new green office guide.

Community Shop reduces food waste by selling residual stock that would be thrown away by major retailers

Boris banks on social supermarkets to reduce food waste

London could be set for a wave of 'social supermarkets' that reduce food waste by selling surplus stock at much lower prices than the high street, thanks to £300,000 of new funding from Mayor Boris Johnson.

The company saved 100 acres of rainforest in 2013 - equivalent to more than 49 football pitches or 1,500 tennis courts

Office Coffee Company saves 26,000 tonnes of CO2

A sustainability-focused business model adopted by a Gloucestershire-based coffee supplier has helped its business customers slash more than 26,000 tonnes of carbon emissions over the past year.

Costa's Beyond the Beans campaign will grade restaurants and cafés on efficiency in energy, waste and water

Costa goes 'Beyond the Beans' with sustainability

Costa has joined a campaign to encourage broader sustainability in British restaurants and cafés, going over and above the provenance of tea and coffee.

Business Waste says takeaways should think twice before throwing in a bag of salad in with an order

Waste not, want not: Should takeaways say NO to free salad?

Takeaway food establishments throughout the UK are being urged to review their approach to garnishes as startling new research reveals that the vast majority of complimentary side salads are being thrown away.


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