By Abigail Englefield, One Planet Plate Project Manager Now, more than ever what we eat and where we get our food matters. Whether we are reducing our carbon footprint, protecting depleted fish stocks, supporting local businesses or eating seasonal produce or clamping down on food waste. Food presents us with multiple ways to make a …
Want a better food future? Choose a One Planet Plate Read More »
By Tom Tanner We were thrilled when San Pellegrino approached us back in 2019 to help them create a new award. For the 2019 edition, they appointed us as the sustainability partner for its Young Chefs programme and asked us to create a new Social Responsibility category. The award sits alongside the programme’s other awards, raises …
Spirit of sustainability shines through in San Pellegrino Young Chefs Read More »
By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society Seaspiracy, the recently released Netflix feature-length documentary, raised a lot of issues that shocked many. Sadly, for most of us at the Marine Conservation Society (MCS), these issues were far from new. We launched the Good Fish Guide over 20 years ago to help businesses and …
Making sustainable seafood the only option – there’s an app for that Read More »
AUTHOR: Agatha Georgiou As a Marine Biologist myself, nothing in the Netflix documentary Seaspiracy was new or novel to me and highlighted issues I have been researching well before they became mainstream. However, I still found it extremely difficult to watch as it had no helpful messages for consumers apart from ‘don’t eat fish’ and …
To eat fish or not to eat fish, that’s the wrong question Read More »
By Seth McCurry, Commercial Manager, Marine Stewardship Council Last year, as millions of Brits tuned into the BBC’s Blue Planet, the ocean was once again at the forefront of public consciousness. From plastic pollution to overfishing, we have never been more aware of the threats to the world’s largest ecosystem than we are today. In …
Cathy Hobbs, University of Exeter Many shark populations are threatened with extinction. They constitute one of the most endangered groups of vertebrates, a quarter of which even rival that of the rhino in terms of conservation status. In response, numerous conservation measures have been applied in an attempt to halt the decline of endangered …
Shark alert: check what’s really in your fish and chips Read More »
Navigating the choppy waters of seafood sustainability can be perilous for chefs and indeed anyone tasked with the responsibility of getting fish from ocean to plate. A list of considerations about as long as the proverbial ‘one that got away’, provides a constant challenge. Just as you think you’ve mastered factors like the health of …
Navigating the choppy waters of seafood sustainability Read More »
author: ylva johannesson Terra Madre is a global network of food communities, launched by Slow Food, with the ambition of promoting small scale farmers, fishermen, breeders and food artisans who’s approach to food production protects the environment and communities. The network brings them together with a chefs and academics to join forces to work together …
By Tom Tanner Iced Katy Rodgers’ Crowdie & Perthshire Raspberry Parfait, Macerated Scottish Berries. If that description of a dessert doesn’t scream impeccable provenance then none will. This was chef Neil Forbes’ third of three interpretations of a One Planet Plate at the launch lunch for the SRA’s One Planet Plate campaign in Edinburgh this …
Edinburgh restaurants plating up a better food future Read More »
By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …
An initiative of the
Sustainable Restaurant Association
© 2020 Food Made Good UK
