Source Seafood Sustainably: CH&CO
CH&CO is a collection of brands that specialise in catering at events and in workplaces, visitor attractions, universities, cafés, restaurants and corporate fine dining and hospitality. The team has been working with the SRA since 2018 and impressed our team from the get-go, earning three stars in their first Food Made Good evaluation and improving even further in their submissions since.
Source Seafood Sustainably: Brae
Chef Dan Hunter’s Brae is a restaurant, organic farm and boutique stay tucked into Australia’s Otways Hills. Earlier this year, Brae achieved an impressive three-star score in its first food made good evaluation, making it the first restaurant in Australia to be accredited by the sustainable restaurant association.
Real Ways Restaurants are Sourcing Seafood Sustainably
In this article, we explore how some of the restaurants in our network are putting the theory of sustainable seafood sourcing into practice.
A Food Made Good Success Story: Flat Iron
Flat Iron was founded with the concept of making great quality beef affordable for everyone. with restaurants across the UK, they focus on beef grown in extensive or regenerative systems, favouring traditional breeds and longer, slower rearing processes.
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!
