SRA

  • Balancing desire and ethics

    FOOTPRINT ANALYSES the results of the results of three reports to identify the sustainability expectations of diners.                       There was a time when consumers left their ethics at the front…

  • Diners willing to pay more for sustainability

    A NEW REPORT from the Sustainable Restaurant Association (SRA) states that more than half of UK diners are willing to pay more for sustainably sourced ingredients.   It also showed that consumers are more interested than ever in how restaurants…

  • Operators not working hard enough to reduce waste

    RESTAURANTS OWNERS feel that food waste is an “inevitable part of the industry” and are not working hard enough to reduce waste. This is costing them significant sums of money.   That’s according to Mark Linehan, MD at the Sustainable…

  • Sustainable plane food

    AIRLINES ARE not often synonymous with sustainability, but Virgin Atlantic Airways has just become the first to agree to have its food operations assessed.                       The Sustainable Restaurants Association (SRA)…

  • Blanc hails ‘birth of an international common language of restaurant sustainability’.

    FORGET MICHELIN stars, there’s a new global restaurant ratings system to help diners choose where to eat. Maybe not. But the Sustainable Restaurant Association’s (SRA) decision to roll its ratings system out globally will mean that chefs can compare their…

  • Get staff on board the green bandwagon

    CUTTING RESOURCE use can save vital cash for recession-hit companies but it can’t be done without engaging workers. Industry figures explain how they’ve gone about it.                           Resource…

  • Calls for industry info

      RESTAURANT OPERATORS are being urged to take part in the Gram Green Paper report 2012.                             The report will develop a detailed picture of the progress…

  • SRA’s campaign on track

    Forget the iPhone 4, ‘doggie boxes’ are the most popular innovation if you’re in foodservice. The specially-designed boxes are part of the ‘Too good to waste campaign’ (http://www.toogood-towaste.co.uk/), which is helping restaurants cut waste by allowing customers to take leftovers…