Circular Restaurants: Food that doesn’t cost the earth


On the 15th June, we’ll be launching our circular economy guide for the food service industry ‘Food that doesn’t cost the earth’ in partnership with the Sustainable Restaurant Association (get a sneak peak here).  On 17th June, you can get an exclusive first look by joining our webinar – read on for details.

About the webinar

Tune in to join the ReLondon’s Business Transformation team and the Sustainable Restaurant Association (SRA) for the official launch of our circular economy guide for the food service industry; ‘Food that doesn’t cost the earth’.

As the world starts to re-open post-Covid, focus is shifting to how we re-build the economy and there’s a growing call to ‘Build Back Better’. The guide provides practical solutions for the food service industry to do just that.

In this webinar, we’ll start by presenting the seven essential circular economy ingredients for creating a food business with a reduced impact on the planet and healthier bottom line.

Then, in our panel discussion, be inspired by and ask your questions of our special guests who are making sustainable food a reality:

Grace Regan, Founder of SpiceBox
Arthur Potts Dawson, Chef and Sustainability Expert
Andrew Stephen, CEO of Sustainable Restaurant Association


photo credit – Veerle Evans


    • 10am-10.15am: Introduction to the guide’s 7 key areas


    • 10.15-10.45am: Panel discussion with chefs and business experts


    • 10.45am-11am: Q&A session – audience questions

Why attend

We’re delighted to partner in this event with the Sustainable Restaurant Association as part of their webinar series designed to help food service re-open right (See more here).

By attending this session, you’ll get a head start on creating a more responsible and resilient business.

“If you are serious about tackling the climate emergency, you absolutely must take at least some of the seven ingredients in this guide and start to create your own menu for a food future that improves rather than damages the environment and which extracts maximum value out of your precious ingredients.”

Raymond Blanc OBE, President of the SRA