Sustainability

Our coverage of how restaurants, pubs, bars, cafés, and catering companies are responding to environmental expectations from customers, regulators, and stakeholders. Whether you’re building a greener supply chain, switching to low-impact ingredients, or tracking sector benchmarks, we deliver reporting that connects sustainability to the realities of foodservice operations. Expect case studies, policy updates, and commercial insight tailored to operators and F&B leaders.

  • Mar- 2019 -
    14 March
    Pubs and Bars£500,000 Star Pubs & Bars refurbishment of Langton Court to start mid-March

    £500,000 Star Pubs & Bars refurbishment of Langton Court to start mid-March

    Langton Court in St Anne’s and is set to undergo a £500,000 refurbishment with Star Pubs & Bars. The pub’s lease has been taken up by Paul Frost, who also operates the Colston Arms in Bristol. The pub is the only one in St Anne’s and will re-open in May…

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  • 12 March
    FeaturesCHEF PROFILE: Darren Archer

    CHEF PROFILE: Darren Archer

    Darren Archer is executive head chef at Royal Society for the encouragement of Arts, Manufactures and Commerce (RSA) House. The RSA House, founded in 1754, is a fellowship that promotes social change and claims rights to the first recorded use of the word ‘sustainability’ in an environmental context. Having joined…

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  • 7 March
    BeveragesThe Isle of Wight Distillery redesigns flagship gin

    The Isle of Wight Distillery redesigns flagship gin

    Mermaid Gin, from the Isle of Wight’s only distillery, has been redesigned to a new sculpted bottle, going plastic-free and switching to entirely recyclable materials. The bottle makeover follows a year long research project backed by a private external investor. The flagship spirit of the four-year-old Isle of Wight Distillery…

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  • 6 March
    Awards & EventsFoodservice experts gather to discuss fatberg

    Foodservice experts gather to discuss fatberg

    Catering industry experts from across the UK are gathering in London next week to discuss the growing menace of fatbergs in the UK’s sewerage system, and agree a plan to tackle them. It’s the first time that representatives from foodservice outlets, water companies, sustainability organisations and biofuel companies have joined…

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  • 5 March
    Catering CompaniesCargill looking to acquire chocolate supplier Smet

    Cargill looking to acquire chocolate supplier Smet

    Cargill has announced it is set to acquire Belgian chocolate supplier in order to enhance its presence in the chocolate sector. The combined business will aim to accelerate growth in the gourmet segment. The deal will allow Cargill to provide increased customer intimacy and enhanced production capabilities with a wide-ranging…

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  • 1 March
    Cafes and Coffee ShopsMcDonald’s and Starbucks partner to develop sustainable cups

    McDonald’s and Starbucks partner to develop sustainable cups

    The NextGen Consortium founded by McDonalds and Starbucks, has announced the winners of its NextGen Cup Challenge, a competition to redesign the fiber to-go cup and create a widely recyclable or compostable cup. After a four-month review process by a group of industry judges including NextGen Consortium business leaders, as…

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  • Feb- 2019 -
    28 February
    BusinessF&B confidence ‘fragmented’ as bosses scale back on expansion

    F&B confidence ‘fragmented’ as bosses scale back on expansion

    Confidence levels in the eating and drinking out industry are in the balance in early 2019 amid ongoing challenges and anxiety about Brexit, CGA’s 2019 Business Leaders’ Survey has revealed. The poll, conducted in partnership with CPL Online, found 68% of leaders were ‘optimistic’ about prospects for their business over…

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  • 7 February
    FeaturesTea time: The growing popularity of plant-based energy drinks

    Tea time: The growing popularity of plant-based energy drinks

    Plant-based diets are all the rage. However, they’re much more than just another eating fad. They appeal to a growing number of people that aren’t just interested in health and wellbeing, but who are also concerned about sustainability and living more ethically. This is reshaping menu choices and is now…

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  • 1 February
    AdviceWhy workplace restaurants should put sustainability on the menu

    Why workplace restaurants should put sustainability on the menu

    With 76% of millennials considering a company’s social and environmental commitments before deciding where to work, today, physical and cultural attributes in the workplace are just as important as competitive pay and progression opportunities. When it comes to recruiting and retaining employees, savvy businesses are paying special attention to factors…

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  • Jan- 2019 -
    25 January
    OpinionCatering equipment trends to look out for in 2019

    Catering equipment trends to look out for in 2019

    Sustainability is fast becoming an issue for the kitchens of today, whether it be in energy, water, food waste and FOG (fats oils and grease) management. Consumers and businesses are increasingly aware of what goes into our food and how the processes we use to make it has an impact…

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