FEATURED STORY

Singapore’s new automated food market

Singapore’s new automated food market

New technology developments are often exciting, and the new food market from Deliveroo,  offering diners a "futuristic" fully-automated experience is no different. But whilst the idea may appeal to some, automation means there's no need to interact with human...

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NEWS & INSIGHT

World’s 50 Best: most sustainable bar

World’s 50 Best: most sustainable bar

A popular bar is a busy place. Bars are fast-moving places where time never stands still – especially in a city as frenetic as Singapore. All the more impressive then that this year’s Worlds 50 Best Bars Sustainable Bar winner, as judged by Food Made Good Global, is...

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Grease is the Word

Grease is the Word

Transform the way Fats, Oils and Greases are tackled in your kitchen with the SRA's new toolkit, aiming to turn fatbergs into fat wallets. With an estimated 70% of commercial kitchens in the UK having no equipment in place to tackle FOG, urgent action is required....

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Post-disaster food organisation raising $50 million

Post-disaster food organisation raising $50 million

Having responded to 19 different disasters so far this year, and serving more than 10 million meals since its inception, World Central Kitchen is an organization that brings meals to people hit by both natural and manmade disasters, such as hurricanes and the...

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Is red meat back on the menu?

Is red meat back on the menu?

A recently published study has called into question earlier findings surrounding the potential health impacts of red meat. The report - which disagrees with most major organisations on the planet - says the evidence against red and processed meat leading to higher...

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Is your July plastic free?

Is your July plastic free?

We're nearly half way through July already and do you know how much plastic you've used so far this month? Those behind the Plastic Free July campaign hope it's minimal. There's a wealth of advice for reducing plastic at home, work and beyond, as well as a host of...

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Plating up progress

Plating up progress

Plating up progress is a collaborative project between the Food Foundation and the Food Climate Research Network which aims to define usable metrics for assessing food industry progress towards delivering sustainable and healthy diets. Focussed specifically on food...

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Is self-sufficiency the ideal goal for urban food policy?

Is self-sufficiency the ideal goal for urban food policy?

Whilst an urban food policy that aims to achieve self-sufficiency sounds like an admirable goal for a city, a recent reportreviewing existing studies highlights that the topic isn't as straighforward as it first appears. Yes self-sufficiency of food production can...

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Can a restaurant survive moving to a four-day week?

Can a restaurant survive moving to a four-day week?

Recent years have seen increasing awareness amongst restaurant owners of the need to think outside the box with respect to the long working hours of resaurant staff, and the mental and physical toll this can take. To try and tackle this issue...

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