UK restaurants aim to lead in sustainability
The Sustainable Restaurant Association (SRA), launched earlier this month, aims to support the growing number of restaurants seeking to work more sustainability – and the growing number of customers...
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Courtauld 2: aiming for more sustainable use of resources
29 major retailers and brand owners have signed up to phase 2 of the Courtauld Commitment, a voluntary agreement with WRAP to improve resource efficiency and reduce the carbon and wider environmental...
View ArticlePutting sustainable fish on the menu
MSC On the Menu, a new film from the Marine Stewardship Council (MSC) looks at the benefits of MSC certification of sustainably sourced fish and its importance for the catering industry, fishing...
View ArticleHow certified fish can change communities
In an article originally published in Green Futures, Andrew Purvis describes how premiums aren’t the only incentive for sustainable fishing. When the American Albacore Fishing Association (AAFA) had...
View ArticleThe Big Fish Fight
The Big Fish Fight has begun: not some rare oceanic brawl as it may sound, but Channel 4’s latest bid to get consumers, government and businesses acting in a more sustainable way when it comes to their...
View ArticleCarrot or stick? How to achieve a sustainable diet
Toby Pickard, Senior Sustainability Analyst at the Institute of Grocery Distribution (IGD), looks at shopper attitudes towards achieving a sustainable diet, the challenges surrounding this and the...
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