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ODE to sustainable joy: How Devon restaurant won big at National Restaurant Awards

By Tom Tanner There aren’t too many chefs or restaurateurs boasting a fine-dining restaurant, beachside café and a pizzeria in their portfolio. Where Tim Bouget and his trio of ODE-truefood sites really stand out from the crowd, is that they have all blazed a sustainable trail ever since their... read more

How Eurostar turned to youth to fast-track sustainability on the menu

If most boys’ dream of driving a train hits the buffers, then Matthieu Coiffard may just have found a pretty, chuffing good substitute. Last Thursday, your correspondent was lucky enough to take a day trip to Paris. But not half as lucky as young Matthieu (pictured with Yann Bayeul,... read more

What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is... read more

Down by the river there’s a sustainable seafood solution at the end of the rainbow

By Martina Jensen, SRA Development Lead Down in South Hampshire where the world famous spring-fed chalk streams with ‘gin clear’ water, you’ll find some of the UK’s happiest and healthiest trout. To mark the climax of our ‘Source Fish Responsibly’ campaign we took 30 members to the river –... read more