There are plenty of environmental and social arguments for increasing the proportions of plant-rich dishes on your menu, but in this article, The Sustainable Restaurant Association looks at the benefits it can bring to your business – and your bottom line. 1. REDUCED COSTS, HIGHER MARGINS Ingredients for plant-based dishes are generally cheaper than meat and dairy. […]
As an influential link between producer and consumer, the F&B industry has a unique ability to shape our food system by supporting small businesses and ethical farming and fishing practices. In this article, The Sustainable Restaurant Association explores why this matters and what it means for your restaurant. What does it mean to support farmers […]
Sustainable restaurant group Lussmanns is returning to London after more than 20 years with the opening of its latest venue this month, in Highgate. Founder Andrei Lussmann launched his original venture in Portobello Road in 2002, but has grown the group in the past two decades across Hertfordshire, with five branches in towns including Harpenden […]
The Sustainable Restaurant Association explores what it means to celebrate provenance in your procurement strategies, in your kitchen and on your menu. Provenance can be described as the story behind your food: where and how it was grown, raised, caught or made, and who was responsible for doing so. More than ever, diners want to […]
Host a sustainable supper in your restaurant this June! To mark Great Big Green Week, London Climate Action Week and Grow Urban Festival, The Sustainable Restaurant Association is encouraging UK restaurants to host sustainable suppers in June. They’ve even created a free toolkit packed with essential tips on how to do so! What is Great Big Green Week? […]
The Sustainable Restaurant Association highlights why prevention is key when it comes to food waste and shares tips for making your restaurant’s waste a thing of the past. Why prevention is key The food waste hierarchy tells us that, wherever possible, it’s best practice to prevent waste in the first place. While repurposing food is […]
The Real Junk Food Project has launched a fundraising campaign to open a full-time pay-as-you-feel restaurant in Manchester next year, using only food destined to be thrown out. The project needs to raise £20,000 by January 13 in order to go ahead, with pledges being sought through Crowdfunder. Chef Mary-Ellen McTague, formerly of the Fat Duck and Manchester’s Aumbry, […]
How important is sustainability to you – the diner? We want to know! Here at Harden’s we are conscious that restaurants are striving to become more sustainable and less wasteful (it is estimated waste from the food industry alone costs the UK £5bn a year). Many establishments now source their ingredients locally and from sustainable suppliers, […]
