The National Trust has been awarded the Soil Association’s Bronze Food for Life Catering Mark at 134 historic buildings, coast and countryside places across England, Wales and Northern Ireland.
As hydration becomes an increasing concern for consumers, Anne Bruce discovers what different waters say about your business
Catering company Wilson Vale has committed to adopting 50 beehives from the British Beekeepers Association to support research into honey bee health and education in good bee husbandry.
A high-level sustainability strategy is a great first step for hoteliers, but real progress will only be made if staff at all levels understand the environmental footprints left by their actions
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