Richard Phillips
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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… Read More
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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… Read More