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.
What’s New In Sustainable Dining – Edible, Biodegradable Tableware
From edible wafer cups to wheat bran plates, Stroodles is reshaping the hospitality industry with innovative tableware solutions that offer more than just sustainability.
Japan’s Culinary Innovators Introduce Sustainable Alternatives to Gourmet Delicacies Such as Foie Gras and Caviar
Next Meats and Dr Foods, two trailblazing food-tech companies that are introducing sustainable and ethical alternatives to prized delicacies.
Frugalpac’s Frugal Bottle: The World’s First Commercially Available Paper Bottle for Wine and Spirits
Launched in 2020 and achieving notable success, Frugalpac’s bottles feature a 94% recycled paperboard exterior and a food-grade plastic inner pouch.
Luna Beach Club in Bali – A Game Changer with Green Architecture And Immersive Experiences On Offer
The Bali beach club landscape is crowded, but Luna Beach Club in the upcoming neighbourhood Tabanan is redefining the experience with a differing USP.
Turning rejected fruit into health-boosting ingredients
Bananas, pineapples and papayas deemed less than perfect for supermarket shelves are making their way to the wellbeing industry – and even the catwalk, an initiative by Dole Specialty Ingredients (DSI).
Why it’s Important to Support Local Farmers and Fishers
In this guest blog from Love British Food, ambassador Jo Bruce shares why supporting farmers and fishers matters.
8 Benefits of Putting More Plant-Rich Meals On The Menu
We’ve spoken before about the environmental and social arguments for reducing the amount of meat on your menu – but what about the business benefits?
Sourcing Spotlight: Taking a Closer Look at Coffee
From gender inequality and exploitative pay to deforestation and the effects of the climate crisis, read on to learn about the social, economic and environmental problems in coffee production.
