Richard Phillips

  • Foodservice Footprint Issue 3 – Autumn 2009

    In the face of adversity, 2009 has been an extraordinary year. The industry has proven to be far more resilient as far as green issues are concerned – far more so than anyone had anticipated. True, there are many businesses…

  • Can restaurants support UK sustainability efforts?

    Sustainability is all about sourcing locally. Sourcing good quality local produce is hard work as you have to go out and find it – it doesn’t always come to you. It is a long process, but one which over the…