It’s Time to Take Endangered Seafood Off the Menu
Most of us would be appalled at the thought of eating a sumatran tiger or a black rhino, and yet many people continue to source, serve, order and eat seafood species that are in similar peril. In researching this article, we spoke to experts and chefs across our global network to ask why this is the case, what seafoods we should avoid and what role restaurants can play in restoring healthy populations before it’s too late.
Tech Tracker: Why DIY mobile apps are the next big tech tool for emerging restaurant operators
DoorDash and Toast both just released branded mobile app tools for operators to be able to easily launch their own app.
Is There Such a Thing as Sustainable Salmon?
In this article, we examine the sustainability issues surrounding farmed salmon, including advice and insights from experts and businesses in our network, to explore whether salmon has a place on a sustainable menu.
More Plants, Better Meat: King’s College London
Listed as one of the top 10 universities in the UK by times higher education rankings 2024, King’s College London (KCL) is a world-leading educational facility with five campuses across the city of london. They signed up to the Food Made Good standard in 2018 and, since then, have shown a steady commitment to improving their practices year-on-year.
Real Ways Restaurants are Dishing Up More Plants and Better Meat
Continuing this month’s focus on serving more plants and better meat, this article explores real-life examples from of the restaurants in our network. Read on to learn why they make this a priority and to discover their best advice for making this work in your business.
Why This Stunning Hotel in Mexico Won the 50 Best Eco Hotel Award
We’re pleased to announce that the winner of the world’s 50 best hotels 2024 eco hotel award is Maroma, a Belmond Hotel, Riviera Maya, Mexico!
What Does Serving ‘Better’ Meat Mean for Your Restaurant?
In the Food Made Good Standard, we encourage restaurants to serve more plants and better meat – but what does the term ‘better meat’ really mean?
More Plants, Better Meat: Apricity
Led by Chef Chantelle Nicholson, London-based Apricity is a restaurant designed with a focus on low-waste cooking and sustainable sourcing at its core. One of the foremost female voices in the UK’s hospitality industry, Chantelle is an advocate for seasonality and sustainability and proudly champions creative and interesting vegetable-forward cooking.
How You Can Put More ‘Mindful Meat’ On the Menu
In this guest blog, Love British Food ambassador Jo Bruce explores how hospitality businesses can build the concept of mindful meat into their menus along with more plant-based dishes.
Tech Tracker: Digital payment solutions become table stakes for restaurants
From GoTab’s new iOS payment capabilities to Ansa’s new branded digital tap-to-pay wallet, restaurant tech is finally catching up with the rest of retail.
