The Foodservice Packaging Association (FPA) has suggested that London mayor Sadiq Khan should urge chefs to give him their support in waste management rather than call for a ban on polystyrene.
Levy Restaurants UK has made a commitment to buy, serve and promote only sustainable fish at all of its venues across the country, by signing the Sustainable Fish Cities Pledge.
The newly appointed chief executive of the Sustainable Restaurant Association (SRA) intends to help the UK hospitality sector become the most environmentally friendly in the world.
Chef-restaurateur Mitch Tonks has committed to ensuring his Rockfish restaurants’ menus have an entirely gluten-free option. But it’s involved much more than just a change of flour, discovers Michael Raffael
More than thirty companies including Costa, McDonalds, Pret a Manger and Starbucks have pledged to drive up paper cup recovery and recycling levels.
The Soil Association’s Food for Life Catering Mark has announced a new partnership with the National Union of Students’ (NUS) Green Impact scheme to help universities provide more sustainable catering.
The lesser-known fish species are not only the more sustainable choice, they can also add an unusual touch to menus, tempting diners to branch out – all you need to do is decide how to serve them. Richard McComb reports
The UK education sector, which includes nurseries, schools, colleges and universities, generates 123,000 tonnes of food waste every year at a cost of £250m.
Half of millennials are more likely to eat out in venues that explain where the food has come from, according to the results of a survey published today (24 May).
A Second World War air-raid tunnel below the streets of Clapham in south London is the stage for this budding micro-herb business, supplying super-fresh produce to local chefs. Lisa Jenkins investigates