Environment
Sustainable Restaurant Association launches One Planet Plate campaign
Raymond Blanc, Asma Khan and Thomasina Miers are among a host of chefs backing One Planet Plate, the Sustainable Restaurant Association's (SRA) campaign that highlights sustainable offerings on restaurant menus.
Some businesses to be required to disclose their environmental impact
Certain large businesses will need to set out their green credentials to potential investors under new reporting rules outlined by the chancellor today.
Heineken delists all PET bottles from its on-trade network
Around 35% of UK’s greenhouse gas emissions from food and drink
Bidfood aims to become carbon neutral by 2045
Belazu achieves B-Corp certification
Concerns raised over environmental impact of £15m Murrayshall hotel development
A campaign group has raised concerns about the environmental and societal impact of £15m development plans[...]
Doing more to improve your environmental performance doesn't have to cost the earth
Sponsored article: Novati is one of the country's leading providers of outsourced waste solutions. The company's[...]
Whitbread announces net zero carbon by 2040 target
The UK’s largest hospitality company Whitbread has committed to reaching net zero carbon emissions by 2040.
Operators including Nando's and BrewDog to tackle carbon emissions with Zero Carbon Forum
Hospitality operators including BrewDog, Nando’s and the Restaurant Group (TRG) have joined forces to set up[...]
Minute on the clock: Paschalis Loucaides, UK manager, Too Good To Go
The UK manager of food waste app Too Good To Go and founder of Cut + Grind speaks about fighting food waste in the hospitality industry to meet sustainability goals, protect margins and enhance the quality of kitchen output."
Green break: How to implement environmental efficiencies for reopening
The hiatus before reopening is the perfect time to introduce environmental efficiencies: green cleaning methods that also protect against transmission; shorter menus and supply chains that also save costs; or the veg box scheme that’s here to stay.
Sustainability now a key consideration for consumers when dining out
The increased worldwide focus on the need to preserve resources and manage carbon emissions is driving significant change in consumer behaviour when eating out, according a new report.
Britvic announce science-based carbon targets
Britvic has announced new carbon emissions reduction targets to help tackle climate change.
University of East Anglia students overturn beef ban
The University of East Anglia (UEA) student union has overturned a ban on the sale of[...]
Get the green light: how to get your team and guests to embrace your green goals
Establishing your environmental aims is one thing – but putting them into practice is quite another.[...]
Solving the sustainability dilemma
Diners agree that sustainability is important, but what does that actually mean when visiting a restaurant?[...]
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