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US beef cleared for Australia, but restaurants unlikely to switch
Australian foodservice operators can breathe easy as local beef dominance is expected to continue despite new import permissions.
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Nearly all NZ wine production now certified sustainable, report shows
With the majority of vineyards certified, New Zealand wine offers restaurants a chance to align menus with sustainability values.
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UK communities to test state-subsidised ‘public restaurants’
Two state-subsidised ‘public restaurants’ will be piloted in the UK to improve public health by providing an affordable alternative to unhealthy convenience food.
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When Frost Bites: The $2bn hit to Australia’s wine lists
In 2024, a sudden and severe frost left many vineyards grappling with a painful truth: they were unprotected and out of pocket.
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R&CA warns gas restrictions could erode food culture
The R&CA urges the City of Sydney to reconsider restricting gas connections in new developments, warning it could strip the city of its…
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International chefs experience ‘Lambassador’ program in Victoria
Meat & Livestock Australia’s decade-old Lambassador initiative continues to show the versatility of Australian lamb.
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Australia adopts global restaurant sustainability standard
Australia’s restaurant sector now has a new way to measure, improve and communicate sustainability.
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