Subko Coffee and the Rise of the Indian Homegrown Brew
This Mumbai-based brand was founded with a vision to place India-made, speciality coffee on the global map
Are Snails The Delicacy Powering Both Haute Cuisine and High-End Skincare?
A relatively new industry, heliciculture (the farming of snails) has the potential to contribute sustainably to fine dining as well as produce a sought-after ingredient in the beauty industry
Savor’s Animal-Free Carbon-Based Butter Alternative
Could this be a game changer for sustainable fats in food service?
Plastic Out, Kelp In: Notpla’s Seaweed Solution Takes Over Takeaways
With £20 million in fresh funding and a growing list of global partners, UK-based Notpla is betting on seaweed to clean up the food packaging industry—one compostable box at a time.
Real Talk: Building a More Inclusive, Fair Hospitality Industry
Deano Moncrieffe is the owner of Hacha, London’s first Agaveria, and also works as a global consultant on Agave Spirits. In 2020, Deano founded equal measures, the UK’s leading non-profit dedicated to building diversity at every level of the drinks and hospitality industries, from the bar to the boardroom.
How Can We Drive Better Gender Equality in Professional Kitchens?
With insights from chefs in our network in the UK, Guatemala and Thailand, we explore the gender inequality still extant in restaurant kitchens across the globe and ask what still needs to change — and how this can be accomplished.
Treat Staff Fairly: People, Diversity and Culture at JKS
Sunaina Sethi is co-founder of JKS restaurants in the UK. Previously on track for a career in finance, Sunaina chose instead to follow her love of wine and founded Trishna with her two brothers in 2008. These days, JKS operates over 30 sites in London, with multiple brands. In her role as Chief People Officer, Sunaina oversees the HR, recruitment and learning and development functions across the business.
Treat Staff Fairly: Pizzeria Gtalia da Filippo
Pizzeria Gtalia da Filippo is a restaurant in Nerima City, Tokyo, serving pizza made to Specialità Tradizionale Garantita (STG) standards and using 100% domestic wheat. They completed their first Food Made Good Standard in 2023, with notably high results in the treat staff fairly pillar.
How To Use Your Sustainability Work to Boost Team Motivation
If you want to keep staff for the long haul, it’s important to ensure their work leaves them feeling inspired, engaged and rewarded. Luckily, getting your team involved in sustainability initiatives is a great way to increase job satisfaction and motivation.
Real Talk: Can Restaurants Be A Force For Social Change?
Brae is a restaurant, organic farm and boutique stay tucked into Australia’s Otways Hills, and was the first business in Australia to complete the Food Made Good standard. As a significant player within a small community, the team at Brae feels a responsibility to have a positive impact, and this shapes how they approach every part of their operations.
