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Geetie Singh Watson, owner of The Bull Inn in Totnes, standing in a field reaching out to tall flowers

25.07.25 Insights

REAL TALK: WHAT DOES HONOURING PROVENANCE REALLY LOOK LIKE?

Celebrate Provenance

Real Talk: What Does Honouring Provenance Really Look Like?

Table heaped with fresh Mexican produce, with racks of bread loaves in the background

23.07.25 Case studies

CELEBRATE PROVENANCE: ROSETTA

Celebrate Provenance

Celebrate Provenance: Rosetta

Orange coloured cocktail with rosemary sprig in coupe glass against dark counter

16.07.25 News

SORA WINS THE SUSTAINABILITY AWARD AT ASIA'S 50 BEST BARS

The World's 50 Best
sustainability awards

Sora Wins the Sustainability Award at Asia's 50 Best Bars

Underwater shot of seaweed floating in water

14.07.25 Insights

‘IT'S A REVOLUTION’: HOW TO PUT SEAWEED ON THE MENU

Celebrate Provenance
More Plants, Better Meat

‘It's a Revolution’: How to Put Seaweed on the Menu

Uncle & Auntie chefs at Ta Khai restaurant, Rosewood Phuket

10.07.25 Case studies

CELEBRATE PROVENANCE: ROSEWOOD PHUKET

Celebrate Provenance

Celebrate Provenance: Rosewood Phuket

Patrick Hanna of The SRA listening and taking notes

03.07.25 Case studies

INTRODUCING FOOD MADE GOOD TO PORTUGUESE HOSPITALITY WITH NOVA SBE AND VISIT CASCAIS

Projects & Consultancy
sustainability training

Introducing Food Made Good to Portuguese Hospitality with Nova SBE and Visit Cascais

Juliane Caillouette Noble of The SRA hosting a panel of three men

30.06.25 Events

HOW TO LEVERAGE CLIMATE-AWARE MENU DESIGN FOR BUSINESS SUCCESS

Reduce Your Footprint

How to Leverage Climate-Aware Menu Design for Business Success

Deano Moncrieffe and Juliane Caillouette Noble sitting at table with arms folded

30.06.25 Insights

REAL TALK: BUILDING A MORE INCLUSIVE, FAIR HOSPITALITY INDUSTRY

Treat Staff Fairly

Real Talk: Building a More Inclusive, Fair Hospitality Industry

Chef Debora Fadul laughing with three team members in kitchen

26.06.25 Insights

HOW CAN WE DRIVE BETTER GENDER EQUALITY IN PROFESSIONAL KITCHENS?

Treat Staff Fairly

How Can We Drive Better Gender Equality in Professional Kitchens?

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