Two salon owners wanted to go zero-waste. Could they do it and keep their business afloat?

Scisters Salon & Apothecary in the San Diego area is committed to sustainable beauty and going low-wasteThe first thing you notice when you walk into Scisters Salon & Apothecary is what isn’t there. No wall of glossy plastic bottles promising “repair” or “shine”. No sharp chemical tang or aerosol haze. The only trash can is a tiny basket that mostly collects coffee cups and gum wrappers clients bring from home.Instead, the shelves of this southern California salon are lined with large refill containers of shampoo and conditioner, houseplants dot the space, hair clippings are swept away for compost, and the air carries a trace of bergamot and vanilla

Ministers vow to spend record £8.4bn on road maintenance in England

Ministers have pledged to spend record amounts on road maintenance as part of a £27bn five-year investment plan for England’s major roads and motorways.The government said it was aiming to “fix the foundations” with almost a third, £8.4bn, of the spending going on maintenance, including resurfacing a quarter of England’s strategic road network.However, campaigners said the plan – the government’s third road investment strategy, known as RIS3 – was still building needless new roads, with funding approved for 16 schemes.That includes £1

Ticketmaster quietly raised other fees after US crackdown on hidden charges

Following a wave of regulations banning the surprise fees that appear at the end of a transaction, Ticketmaster stopped charging the extra few dollars it added to each order at checkout. Typically shared with the venue, the order processing fee was a boon to a global platform that sells hundreds of millions of tickets a year.But documents obtained by the Guardian show that while Ticketmaster eliminated this fee to comply with the rules, the company simply raised the cost of different fees in a number of its venues to ensure it didn’t lose money.“To account for the loss of order processing revenue, we must adjust fees to offset the revenue loss,” Ticketmaster wrote in an email to the Findlay Toyota Center in Arizona last year. The venue eliminated a $6 order processing fee, but raised the service fee on each ticket by $2 instead

Co-op boss quits after year marked by cyber-attack and claims of ‘toxic’ culture

The Co-op Group has announced that its chief executive will step down this weekend after a difficult year that included a cyber-attack and recent claims of a “toxic” culture at the business.Shirine Khoury-Haq will depart on 29 March and Kate Allum, a board member and former boss of the dairy group First Milk, will step in as interim boss while a permanent replacement is sought.News of the exit came as the company, which owns more than 800 funeral parlours and an insurance and legal advisory business, as well as operating more than 2,000 convenience stores, dived to an underlying loss of £125m.The drop from a £45m profit the year before came after it took a £107m profits hit from the damaging IT hack, which forced it to shut down some systems.On Thursday, Khoury-Haq denied that her resignation was linked to the allegations of a toxic culture

Australian growth forecasts slashed as global economy faces inflation spike

The world economy is on the brink of a major inflationary spike as soaring fuel prices threaten growth in European and Asian nations, the OECD has warned, and local economists are slashing Australia’s growth prospects for this year and the next amid the ongoing US-Israel attack on Iran.The Organisation for Economic Cooperation and Development’s latest interim outlook said the US-Israel war on Iran will “test the resilience of the global economy” and warned of the “significant downside risk” to their forecasts should the oil supply disruptions prove more persistent and push energy prices even higher.The Paris-based organisation predicted inflation across G20 countries would reach 4% through 2026, or 1.2 percentage points higher than anticipated in December and before the US-Israeli bombing of Iran led to the closure of the strait of Hormuz.The OECD downgraded growth across the Euro area countries, the UK and South Korea by 0

Middle East conflict will damage UK’s economy ‘more than any other’

The conflict in the Middle East will damage the UK’s economy more than any other industrialised nation, according to analysis by the Organisation for Economic Cooperation and Development (OECD), which warned over rising inflation.In the first major assessment by a leading international thinktank of the economic impact from the attack on Iran, the OECD said the UK economy would grow by just 0.7% this year, compared with its last forecast, made in December, of 1.2% for 2026.Illustrating the UK’s dependence on international trade and imports of fuel, the OECD said it had downgraded the UK’s growth in 2026 because it was likely to suffer higher inflation than previously expected

UK CO2 plant to reopen amid fears Iran war could lead to shortage

A shuttered carbon dioxide plant on Teesside is to reopen with £100m of government investment in response to fears that the war in Iran could trigger shortages of the gas that multiple industries rely on.The business secretary, Peter Kyle, approved the reopening of the Ensus plant to help bolster production of CO2, which has uses ranging from carbonating drinks and keeping food fresh to medical procedures and the sedating of animals for slaughter.The plant was mothballed in September after Keir Starmer’s trade deal with Donald Trump cut tariffs for imports of bioethanol from the US. CO2 is a byproduct of the production of ethanol, a petrol substitute produced from agricultural products.An unnamed UK government official told the Financial Times, which first reported the move: “The irony is that the plant was shut because of a deal with Trump and now it’s reopening because of Trump’s war in Iran

UK consumer confidence has ‘collapsed’ during Iran war, retail industry says

Consumer confidence in the UK has “collapsed” since the start of the Iran war, according to new research from the British Retail Consortium.The sharp rise in energy prices caused by the effective closure of the strait of Hormuz and attacks on infrastructure in the region has led to fears of higher inflation and weaker growth across oil-importing countries.Asked about the state of the UK economy over the next three months, 64% of respondents told a survey they expected it to get worse. Just 11% thought it would get better. The resulting balance of -53% was sharply lower than the -20% reading a month earlier

War on Iran ‘making us all poorer’ but RBA may need to hike interest rates again, official warns

A senior Reserve Bank official says soaring fuel prices from the Iran war is “making us all poorer”, but signalled the central bank may need to hike interest rates again to prevent inflation getting out of hand.Chris Kent, an assistant governor at the RBA, said that a hit to financial markets from a global energy shock would normally argue against further rate rises.“A negative supply shock pushes up prices and leads to weaker economic activity, making us all poorer. Central banks cannot change that,” Kent said.“But they can ensure that the initial rise in prices does not lead to a rise in longer term inflationary expectations and extended inflationary pressures

British suppliers to be prioritised for contracts in sectors vital to national security

British suppliers will be prioritised for public contracts in shipbuilding, steel, AI and energy infrastructure under new guidance marking them out as sectors vital to national security.Departments will also have to either use British steel or justify sourcing it from overseas, under the rules announced by the government.The policy was already in the works but has been brought forward as the war in the Gulf and resulting shocks highlighted the fragility of global supply chains.Also, a Public Interest Test will oblige departments to assess whether outsourced service contracts over £1m could be delivered more effectively in-house. The test will cover more than 95% of central government contracts by value

US Postal Service to introduce 8% fuel surcharge on packages

The US Postal Service (USPS) plans to introduce its first-ever fuel surcharge on packages to offset rising energy costs, according to a statement.The surcharge, set at 8%, is expected to take effect on 26 April and remain in place until 17 January 2027, under the current plan.Packages under Priority Mail Express, Priority Mail, USPS Ground Advantage and Parcel Select will be affected by the surcharge.“Transportation costs have been increasing, and our competitors have reacted with a number of surcharges,” reads the statement by the USPS. “We have steadfastly avoided surcharges and this charge is less than one-third of what our competitors charge for fuel alone, so even with this change, the Postal Service continues to offer great value in shipping with some of the lowest rates in the industrialized world

Rising profit margins turbocharged Australia’s latest inflation figures – but something worse is just around the corner | Greg Jericho

It is rare for economic data to be out of date the moment it is published – and yet that is the case with the February inflation figures out on Wednesday at 11.30am. By 11.31am they had been digested and ignored amid a flurry of “before the full impact of the Iran war” comments.In February, annual inflation was 3

Sauces, spreads, sprinkles – and cocktail in a can: whose fridge is this?

Amba sauce “I’m very jar orientated; a lot of my cooking is about combining big flavours. I’m also a sucker for a sour ingredient, and this Iraqi pickled mango condiment is really sour – more so than tamarind. If I’m garnishing a dish with tahini, then I’ll use amba to cut through the richness, otherwise I’ll use it in lieu of citrus.”Stem ginger in syrup “My grandpa always gave me this when I was a kid, and I thought it was disgusting. However, now it’s essential; I often make a (chopped) stem ginger and spring onion salsa – it’s sweet and spicy

Rachel Roddy’s recipe for potato, aubergine and herb tortino alla fiorentina

The sky is the same shade as old Tupperware, our tortoise appears to have gone back into hibernation, the flat upstairs has builders in, but the kitchen smells gorgeous, thanks to this week’s recipe. It is one of the variations suggested by Anna Gosetti Della Salda for her aubergine and egg tortino alla fiorentina in the Tuscany chapter of Le Ricette Regionali Italiane, an indispensable book that I would save from a fire. The addition of potato to the aubergine makes it an even more substantial, velvet-like and better-tasting dish, I think: a layered vegetable bake crossed with a frittata that fancies itself as having a touch of baked eggs (although don’t expect any puffing up).Instead of the aubergine, you could use artichoke hearts (trimmed and cut into slim wedges), courgettes or cardoon, and, if you fancy, you could also add a crumbled sausage or a handful of diced pancetta. Whatever you use, however, a fundamental stage in terms of both flavour and texture is the initial cooking of the vegetables: frying the potatoes, then covering the pan so they fry-steam into tenderness; the aubergine by simply frying

How to turn old sourdough into a classic pudding – recipe | Waste not

Bread-and-butter pudding is a zero-waste recipe that has stood the test of time, not least because it’s so practical, comforting and thrifty. Like the best no-waste dishes, it transforms something worthless such as old bread into something truly indulgent. This version is based on Raymond Blanc’s classic, with a few of my own simplifications and adaptations over the years.Most traditional bread-and-butter pudding recipes call for white bread, caster sugar and extra egg yolks, but, unless you’ve got a clear plan for those egg whites, they can very easily end up being wasted. Whole eggs work beautifully in custard, and make very little difference to the richness of the finished pudding; I simply use a touch less milk to compensate

Fresh start: Hetty Lui McKinnon’s recipes to celebrate spring

Vegetables are in my blood. I grew up surrounded by them; boxes upon boxes scattered around my childhood home, a perk from my father’s job as a wholesale purveyor (of bananas, specifically) at Sydney’s Flemington Markets (now known as Sydney Markets). Our family enjoyed an embarrassment of nature’s riches; an endless supply of succulent Asian greens, rotund cauliflowers, glossy aubergine, perky spring onions, and bulging cabbages that overflowed from crates in and around the kitchen and dining room. We needed to step over trays of stone fruit and cartons of oranges to get to the bathroom. In the summer, I gorged on apricots and cherries until I was sick (true story) – I had no self-control when it came to the fresh stuff

Kurdish kitchens, baked bean alaska and Mexican soul: the best spring cookbooks for 2026 – review

Nandên: Recipes from my Kurdish Kitchen by Pary BabanBecause the Kurdish people are spread across several national boundaries, their food tends to get lumped in with that of the Turkish, Iranian, Syrian and other communities with which they coexist. Indeed, when Pary Baban opened her first London restaurant she was told by a fellow Kurd she was “brave” to advertise it as Kurdish, given how few people would be familiar with the concept. “If I don’t do it,” she recalls saying then, “and you don’t do it, then who will do it, and when will we put our food on the map?” For those who can’t make it to Nandine (which, like Nandên, means kitchen in Kurdish) in Camberwell to learn from her own hands, this book serves as an admirable guide through a world of slow-cooked lamb and vegetable stews, fluffy breads and cooling yoghurt soups, as well as a wealth of stories from her childhood surrounded by the peaks of Iraqi Kurdistan. Driven out by Saddam Hussein’s government in the 1980s, she and her family fled east into the hills, staying with relatives, farmers, shepherds and foragers, in mountain villages – a journey that ignited Baban’s interest in recording her people’s traditions at a time when it seemed they could easily be lost for good. She began scribbling down their recipes in notebooks: and almost 40 years of cooking later, Nandên is the very fine end result

‘Truly vile’: the UK’s 25 best (and worst) novelty hot cross buns – tested!

Can you beat a traditional spiced yeast bun at Easter? There’s only one way to find out. Bring on the rhubarb and custard version, the red velvet, the chocolate and fudge, the tiramisu …The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Hot cross buns, the Easter treat traditionally eaten on Good Friday, now appear in our shops as early as January

What’s the best material for a chopping board, and how to avoid mould?

I saw an influencer advocating for titanium chopping boards. Are they really the way to go? If not, which material is best? My wooden one has some black mould.Lenka, by email“From the off, no!” says Itamar Srulovich, whose latest cookbook, Honey & Co Daily, co-authored by Sarit Packer, is published later this spring. “The technology of chopping boards works, it’s bulletproof – this is criminal!” Sam Clark, co-founder of London’s Moro and Morito, couldn’t agree more: “The idea of chopping on a titanium board, with metal against metal, sends shivers down my spine,” he says.Of course, the surface on which you choose to chop will impact your knife, and for Milli Taylor, who is behind the When in Rome Substack, she “couldn’t imagine anything worse than titanium”

Spring’s bounty: what to sow, plant, prune, harvest and eat

ElderflowerPick on the sunniest May days, when their scent is heady and sweet, to infuse for cordial. For a truly special tipple, pour a litre of gin into a large, shallow dish, and stand as many elderflower heads, florets down, as fit for two hours. Drain, bottle, and enjoy with tonic and ice on a warm evening.RhubarbThe world’s finest rhubarb comes from a few square miles of Yorkshire thanks to a combination of climate, soil and culture. A delicious treat for the freshest stalks: dip raw in the syrup of a jar of stem ginger and nibble

‘I’d smoke Biscoff if I could’: how a little Belgian biscuit became a social media sensation

Biscoff-based recipes are breaking the internet – everything from cheesecakes and milkshakes to prawn dishes and salads. A few traditionalists are even enjoying the biscuits on their own. What’s behind this sweet success story?Around 15 years ago, Ashley Markle was admitted into a secret world, introduced to the treasures of an exclusive supply chain. She was staying at her aunt’s house and, one morning, when her aunt made her a coffee, she placed a little plastic-wrapped biscuit on the side. “I’d never seen them before,” says Markle

Move over, pistachio – it’s pecan time! The food trends hotlist

Intercultural cuisinesFrom Indo-Chinese and Taiwanese-Tex Mex, to Viet-Cajun and Cape-Malay, brace your tastebuds for culinary cultures colliding in the most delicious ways.PecanMove aside pistachio, this season is all about butter-pecan ice-cream, pecan pie, pecan dukkah, cinnamon Meshuga, and pecan frosted German chocolate cake.PostbioticsBioactive compounds such as lactic acid and butyrate, that are the end-product of good bacteria in our guts fermenting prebiotic fibre. Could they help maintain a healthy microbiome?Cambodian foodAmong the oldest Southeast Asian cuisines, Cambodian food combines freshness with aromatic complexity using ingredients such as kampot pepper, lime leaves, shrimp paste, holy basil and vinegar (check out Mamapen in Soho, London, by chef Kaneda Pen).Hi-fi Listening barsLow-lit establishments where vinyl records, exquisite small plates and discerning cocktails come together in harmony

Let them eat 1,600 cakes: inside Australia’s first Cake Picnic

Baker Alice Bennett, also known as Miss Trixie Drinks Tea, is the self-proclaimed queen of cakes in Melbourne. She assumes her cheeky email signature is why she was tapped as an assistant judge at Australia’s inaugural Cake Picnic. When the global phenomenon descended on Kings Domain in Melbourne last Saturday, 1,600 cakes were artfully presented and then summarily devoured as part of the Melbourne Food and Wine Festival (MFWF).Created in San Francisco in 2024 by amateur baking enthusiast Elisa Sunga, the first Cake Picnic was conceived as a way for the Californian to eat more cake than she could be bothered to bake. Her event has now toured nine cities, and will be visiting Sydney on Saturday 28 March

Joe Woodhouse’s recipes for orecchiette with chickpeas, and polenta chips with saucy chickpeas

I love pasta sauces that come together while the pasta is cooking. This one is lovely and wholesome, great for when the weather starts to warm up a little, and one of those that you can make pretty much year-round. The polenta chips, meanwhile, came about when I wanted to bulk up a plate of beans without the mess (and the pan of hot oil) that comes with making chips. The polenta can be made and set ahead, either during the day or the night before, or it will sit happily in the fridge for a couple of days.Sub in other green veg, such as shredded cavolo nero or even sliced courgettes