Sustainability
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Country-of-origin labelling for seafood in restaurants is coming
Starting 1 July, 2026, Aussie seafood lovers will soon be able to select their preferred catch in restaurants and cafes, with country-of-origin labelling…
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The effort to bin food waste
In an industry where margins are notoriously tight, food waste affects every level of operation and translates into lost revenue.
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Applejack to bring electric kitchens to Opera Bar in overhaul
Opera Bar and House Canteen will undergo phased renovations through 2026, including fully electrified kitchens.
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Three Blue Ducks to open farm dining destination in NSW Southern Highlands
Acclaimed Australian hospitality group Three Blue Ducks is set to expand into agritourism.
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New hospitality hub aims to transform food waste into profit
New free platform targets $2.5 billion annual problem as NSW mandates loom.
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NSW cooking oil service takes home global sustainability award
Sydney’s EcoFry has been recognised at the World Sustainable Travel & Hospitality Awards in Dubai.
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The RB Big Interview: Juliane Caillouette-Noble, The Sustainable Restaurant Association
Juliane Caillouette-Noble from The Sustainable Restaurant Association explains why sustainability isn’t a line item—it’s a lens.
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Generous Servings: Do we have a problem with portion sizes?
Operators may be leaving money on the plate as food waste concerns mount.
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How ‘public restaurants’ could tackle dietary health inequities
Public restaurants, like those piloted in the UK, could make nutritious, affordable meals more accessible—reframing food as public infrastructure.
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Celebrity chefs champion organic food during September campaign
Two of Australia’s most respected culinary figures are lending their voices to dispel myths about organic food.
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