FutureFWD 2025: Hospitality & F&B Leaders Gather to Decode the Industry’s Next Chapter
The day-long conference and networking opportunity for F&B and adjacent industry professionals by Saladplate.com sparked deep insights and actionable outcomes.
Real Talk: It’s Time to Support the People Who Feed Us
We sat down with Cookie Heinz Gindullis, founder of Berlin’s iconic vegetarian fine dining restaurant cookies cream, to hear how he’s built a successful restaurant over 17 years by focusing on atmosphere, flavour and craft — proving that fine dining without meat can be delicious, creative and deeply connected to the farmers who make it possible.
Support Farmers & Fishers: Liao Studio
Based in Caotun township in the northwest of Nantou county, Taiwan, Liao Studio restaurant recently completed their first Food Made Good standard with impressively high scores, earning three stars. We spoke to Dennis Liao, founder and chef at Liao Studio, about their strong support for farmers and fishers and how this has helped to shape their business.
Support Farmers and Fishers: Newrest Wagons-Lits
Newrest Wagons-Lits offers rail catering with a difference. Across France, the group prioritises local and responsible purchasing, supporting the livelihoods of farmers and producers while offering their customers fresh, seasonal ingredients and dishes inspired by French cuisine. We spoke to Jean-Baptiste Bergamo, general director at Newrest Wagons-Lits, about how they work with their producers to make sure everyone wins.
Sourcing Spotlight: Taking a Closer Look at Prawns
Driven by relentless demand from almost every corner of the world, the global prawn industry is rife with human rights issues. In this article, we explore these issues and look at how we can do better, sourcing prawns that don’t come with a hidden cost.
Behind the scenes at Buttercliffe Farm: How Pasture grows its own
The other month, our team — Juliane Caillouette-Noble, managing director, and Hannah Macey, marketing & communications manager at The Sustainable Restaurant Association — had the pleasure of visiting Buttercliffe Farm, a thriving market garden just 10 minutes from pasture’s bristol restaurant.
This growing space is a key part of the creative process behind the menus at Pasture’s sites, supplying the restaurants with seasonal fruit and vegetables, heritage varieties, herbs and micro-herbs.
How to Bring More Diversity into Your Supplier List
Using your purchasing power to back a wider and more diverse mix of suppliers is one of the most powerful ways hospitality businesses can help to build fairer, more resilient communities and supply chains — while building a stronger, more resilient supply chain. So how can you get started?
Sourcing Spotlight: Taking a Closer Look at Palm Oil
The common understanding is that all palm oil is unsustainable, but — as with most sustainability issues — the reality is more nuanced. In this article, we explain the cultural significance of palm oil in its native West Africa, highlight the main issues in industrial palm oil production and offer guidance on how hospitality businesses can avoid contributing to these problems.
Could Watermelon Milk Transform the Plant-Based Dairy Market?
California startup Força Foods is challenging almond and oat milks with a low-water, nutrient-rich alternative.
How A Singapore Hotel Made Sustainability The Focal Point Of Their Reopening
Grand Hyatt Singapore’s commitment to sustainability was renewed from the ground up when the hotel closed two years for a full renovation.
