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Foodprint: The Event

AUTHORS: TOM TANNER (Press & PR, SRA) & ADYA RANA (DIGITAL CONTENT EXECUTIVE, SRA) The Sustainable Restaurant Association today launched Foodprint, its new impact programme to support...

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The Good Egg helps HQ Theatres crack veg-led menus

Head of Food at HQ Theatres & Hospitality, Paul Lawman, was tasked with reducing the number of meat dishes on the menu; introducing plant based and veg-led meals; whilst also keeping menu items on...

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THE BIG ISSUES FOR 2019: MEAT

Reducing meat and increasing the volume of veg in menus stood out on our experts’ lists like surf ‘n’ turf in a vegan restaurant. While scientists may differ in their advice on exactly how much less...

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Meat: Insights from the industry

Veganuary 2018 demonstrated the ongoing charge towards more plant-based eating with the number of individuals participating nearly tripling from 59,500 in 2017 to 168,500. With sign-ups reaching...

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Meat: What’s Needed to Accelerate Change

While the SRA is not pushing a vegan charter, the message is loud and clear that menus need to be much less meaty. Will Nicholson of FCRN speaks for his colleagues in academia when he calls on chefs...

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