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Advice & support for foodservice providers

Advice & support for foodservice providers

Both FMG Hong Kong and the Sustainable Restaurant Association in the UK are continuing to offer support and guidance to businesses in these rapidly changing times. This week the SRA hosted a webinar on how to pivot your business towards delivery. For regular Hong Kong...

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Circular restaurants: Food that doesn’t cost the earth

Circular restaurants: Food that doesn’t cost the earth

Next in the current series of webinars by The SRA sees a discussion around circular economy and food service, as well as the launch of a new guide by The SRA & LWARB Advance London on the topic. As the world starts to re-open post-Covid, focus is shifting to how...

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The safety problem for restaurants: the kitchen

The safety problem for restaurants: the kitchen

Much has been made of how restaurants and food service will manage in a post-COVID world. We've seen tables in individual greenhouses and perspex screens, but this article serves as a reminder that front-of-house is only half the battle. Crowded, busy, cramped...

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Preparing for the Bar World of Tomorrow

Preparing for the Bar World of Tomorrow

Yesterday saw the launch of a new global sustainability training programme for bartenders. The joint project from Pernod Ricard, The SRA and Trash Tiki enables bartenders to learn about the impact they can have on everything from fresh ingredient use to responsible...

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Can I recycle this?

Can I recycle this?

A global assessment of recycling and sustainability labelling on plastic packaging has found only 17% of assessed labels give consumers quality information to make informed decisions. Increasing public awareness and concern about plastics has encouraged businesses to...

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EU’s Farm to Fork Strategy

EU’s Farm to Fork Strategy

"Food systems cannot be resilient to crises such as the Covid-19 pandemic if they are not sustainable" a sentiment we fully agree with. These words kick-start the EU's new Farm to Fork Strategywhich aims to accelerate our transition to a sustainable food system....

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