AUTHOR: MIKE PALMER, LUCKY BEACH Providing a plan for our purpose Back in 2016 we had a number of initiatives going on, including raising money to build a school in Africa for example and reviewing all of our sourcing. What we didn’t have was a structure for any of it. We wanted to give …
Lucky Beach on the purpose of giving your business purpose Read More »
Winner: Schloss Schauenstein – 94% Yesterday, Schloss Schauenstein walked away with one of the prestigious accolades awarded by The World’s 50 Best Restaurants – The Sustainable Restaurant Award. Schloss Schauenstein has been on the World’s 50 Best list since 2010, known for its “stunningly presented plates and creative cooking but also for its warm atmosphere and beautiful, romantic surrounds in a …
Schloss Schauenstein’s new, shiny Sustainable Restaurant Award Read More »
AUTHOR: Tom TANNER As a chef and restaurateur with green blood coursing through your veins, what do you do when your business has been widely recognised as the most sustainable in the UK? If you’re Tim Bouget of ODE-truefood, you certainly don’t go resting on your locally sourced laurels. 2018 saw Tim’s beachside Devon café …
Author: Tom Tanner Earlier this month, Darwin & Wallace, which runs seven banging bars across London, and boasts Three Stars from the SRA, won the Best Sustainable Pub Company award at The Publican Awards. We asked Executive Chef Simon Duff for the secret of their success…and how his chefs have gone cold turkey on clingfilm. …
The secrets of Darwin & Wallace’s green evolution Read More »
Given the urgent and far-reaching action required to meet the IPCC’s 1.5C target, we asked our panel of experts to present the industry with a 2019 to-do list, identifying the three issues businesses need to tackle head-on immediately. For all of them, one issue clearly rose to the top. In January 2019 The Eat-Lancet Commission …
Food Made Good members support the community; The Wheatsheaf pub in Chilton Foliat has donated £1,200 to Chilton Foliat Primary School, following a fundraising initiative which has asked diners to contribute a voluntary donation of £1 at the end of their meal. The funds raised through the scheme will help the school pay for …
The Wheatsheaf donates £1,200 to Chilton Foliat Primary School Read More »
This past December I went home to the US for the first Christmas with my family in eight years. Of course it was going to be great, but when I booked my flights back in October I was still oblivious to just how special it would be. After receiving my host’s home address to calculate …
Popping across the pond for a visit to Woods Hill Table Read More »
This year we launched our worldwide campaign #OnePlanetPlate and received flurries of recipes from incredible chefs who want to put sustainability on the menu and allow diners to vote with their forks! These creations are now available to eat at 1500 sites in the UK and beyond! You can also find the recipes online at …
By Rachel Kent, Head of Partnerships, Ecotricity Back in 2017 we visited Café ODE, an Ecotricity customer based in the heart of Devon, to find out what makes them an award winning sustainable restaurant. As a member of the Sustainable Restaurant Association (the SRA) it will come as no surprise that sustainability really is at …
A few years ago, the great Alice Waters told me that I had to raise my eyes up above the stove. She was so right and it’s true for all chefs – we have a duty to do more and go further. There is more than enough food on the planet to feed the world, …
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