UK Sustainable Restaurant Association makes 30% plant-based menus and cage-free eggs part of 2027 standard
The Sustainable Restaurant Association has updated its Food Made Good Standard, requiring certified restaurants, hotels and caterers to confirm a written, time-bound policy for at least 30% plant-based menus, along with cage-free eggs, crate-free pork and sourcing that meets welfare benchmarks for seafood and chicken.
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Duck welfare emerges as the next frontier in Asia’s cage-free movement
Ducks have been the blind spot of the cage-free movement, even though China farms billions of them. Now producers such as Xuri Egg Products and restaurant chain Xiao Diao Li Tang are committing to cage-free duck eggs, following a path the chicken sector walked over the past decade.
Banyan Tree Samui strengthens community partnerships through sustainable artisan retail
The luxury resort has partnered with local weavers to sell handcrafted bags at its on-site gallery, exemplifying hospitality's potential to create economic opportunities for artisans while preserving cultural heritage and traditional production methods.
Ocado Retail strengthens seafood welfare standards for farmed fish and crustaceans
The UK's largest online-only supermarket has updated its seafood sourcing policy to require daily water quality monitoring, disease prevention, and electrical or percussion stunning for all farmed fish and crustaceans across its supply chain.
Sodexo prevents one million meals from waste using data-driven tracking program
Sodexo UK & Ireland's Government & Energy business announced one million meals prevented from waste since 2021 through the implementation of WasteWatch, a data-driven food waste reduction program deployed across 140+ institutional locations including military sites, prisons, and government agencies.
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Hilton Hotels cut food waste up to 69% using AI-powered forecasting tool
Hampton by Hilton Budapest cut food waste by 69% within six months using Winnow Foresight, an AI-powered forecasting tool that predicts kitchen demand at the item level, while simultaneously increasing guest satisfaction and reducing cost per cover.
Friend of the Earth and Friend of the Sea mandate 30% plant-based menus, cage-free sourcing
The global sustainability certifiers have updated certification standards for 500+ restaurants, hotels, and food service operators, positioning the program among the strictest sustainability standards in the hospitality sector.
