Sustainable Restaurant Association

SRA to help restaurants reduce food waste

SRA to help restaurants reduce food waste

By James McAllister

The Sustainable Restaurant Association (SRA) is to support 100 restaurants in reaching national and international food waste reduction targets as part of a new initiative.

5 steps to successful local sourcing

5 steps to successful local sourcing

By The Sustainable Restaurant Association

The Sustainable Restaurant Association shares its tips on how to successfully source locally

Recycling food waste is part of the Preston Park Tavern's efforts to become more sustainable

How to run a sustainable restaurant or pub

By Emma Eversham

It is now almost two years since the Sustainable Restaurant Association launched in a bid to help restaurants, pubs and caterers become more sustainable and hundreds of businesses have since been audited and rated.

Cyrus Todiwala has been rewarded for his ethical and sustainable working practices

Cyrus Todiwala receives Footprint Special Achievement Award

By Becky Paskin

Cyrus Todiwala OBE, chef proprietor of Café Spice Namaste in London, has been given the Special Achievement Award at the annual Footprint Awards for championing environmentally-friendly and sustainable operating practices.

Le Pain Quotidien in Borough Market

Major restaurant groups join sustainability pledge

By Lorraine Heller

Restaurant groups D&D London, Prezzo, Las Iguanas, Le Pain Quotidien and Ping Pong have all pledged to improve the sustainability of their businesses and have joined the Sustainable Restaurant Association (SRA) to help them achieve this.

Mark Sainsbury, co-owner of Moro and The Zetter Hotel

Pearls of Wisdom: Mark Sainsbury

By William Drew

Mark Sainsbury is the co-owner of Moro and The Zetter hotel – both in Clerkenwell, London – with the latter housing the much-celebrated Bistrot Bruno Loubet. He also set up the Sustainable Restaurant Association earlier this year