OzHarvest: converting food waste into meals for the hungry
OzHarvest is Australia’s leading food rescue organisation, saving 250 tonnes of food a week from landfill and producing 250 million meals for the vulnerable.
A delicious chocolate alternative that’s kind to the planet
Hailing from Denmark, THIC (This Isn’t Chocolate) promises a sweet future for us all.
The Blind Kitchen — Empowering Vision-Impaired Cooks to Reclaim Their Kitchens
Debra Erickson’s inspiring journey led her to create products that cater to the needs of blind and visually impaired cooks.
How to Put Provenance on Your Drinks Menu
In this article, we explore how you can build provenance into your drinks selection in the same ways you do for your food menu, bringing your offering to life for your customers.
How Hotels Can Make Provenance Part of the Guest Experience
Last week, we explored why provenance is a particularly powerful strategy for hotel brands. In this article, we do a deep dive into what this looks like in practice, highlighting how you can build provenance into every part of the guest experience.
Why Celebrating Provenance is Particularly Powerful for Hotels
In this article, we examine why a focus on provenance can be particularly effective for hotel brands and share insights from some of the businesses in our network.
How to Make Hospitality a Desirable Career Path: Nurturing People and Progression
In this article, we explore how to create a work environment that keeps your staff engaged and motivated for the long haul.
How To Talk About Your Restaurant’s Sustainability In Meaningful Ways
In this article, we look at why you should be sharing your sustainability work and how to do so in ways that will resonate with customers and staff.
Why it’s Important to Celebrate Food Provenance and Heritage
In this guest blog from Love British Food, ambassador Jenny Jefferies shares why provenance matters.
7 Things to Consider When You Think About Provenance
In this article, we explore the different elements of food provenance and what it means to celebrate this in your restaurant – including practical steps you can take in your procurement policies, in your kitchen and on your menu.
