SRA

VIDEO: Michelin-starred chef showcases sustainable soup recipe as restaurant industry figures discuss the shift to a greener hospitality

Foodprint programme designed to help restaurants and commercial kitchens track and reduce emissions from what they source and serve

Andrew Stephen of the Sustainable Restaurant Association argues the foodservice sector needs to take a more proactive stance in pursuit of true sustainability

Sustainable Restaurant Association serves up menu of three key areas - plastics, food waste, and meat consumption - for hospitality and food service sector to tackle

Green energy supplier to work with SRA to encourage more restaurants to switch to green power and gas