Fully Funded Business Growth Opportunity
Help is at hand to grow your business. Grow your business with the Help to Grow: Management Programme – fully funded places available for Restaurants
Help is at hand to grow your business. Grow your business with the Help to Grow: Management Programme – fully funded places available for Restaurants
Meet Helen from Terra Restaurant and Tottington Manor as she introduces us to her sustainability program and choices with Sussex suppliers. Helen’s commitment to sustainable dining is evident in every aspect of her work, from sourcing local, organic ingredients to reducing waste and supporting regional farmers. By partnering with Sussex suppliers, she ensures that Terra and Tottington Manor serve the freshest, highest-quality produce while minimising their environmental impact. Helen’s dedication to sustainability not only enhances the dining experience but also supports the local economy and promotes a greener future.
We’re excited to introduce Adam Jones, a multi-faceted professional at the University of Brighton. Adam is a lecturer, researcher, and currently serves as the Director of Help to Grow Management. Adam and Restaurants Brighton are working together to deliver and research a Sustainability Toolkit for the city of Brighton.
Restaurants Brighton and The University of Brighton teamed up to host the first Sustainability Toolkit workshop at DaddyLonglegs pub.
How is it already July 1st? Time is racing and I seem to have failed at my desire to publish weeknotes “every couple of weeks.”
Our weeknotes seem to have become our “every couple of weeks” notes, reflecting a period where we all had to come to terms with working
Author: This article was written and provided by Dr Adam Jones, University of Brighton. While investigating tools for reporting and measuring sustainably the team came
Progress and planning Welcome to another edition of our weeknotes. No update last week as the bank holiday upset the rhythm. If you missed the
Getting started Hello and welcome to the first edition of our weeknotes for the Restaurant Sustainability Toolkit project. I wrote about it in last week’s
We get to know founders Louise and Merl Thilly from Weez & Merl, a unique business dedicated to recycling waste plastic from Brighton and Hove businesses. Their innovative approach transforms recycled waste into a range of homewares, furniture, and sheet material.
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