What Is a Seed Bank and Why Is the Six Senses Group Advocating for It?
Luxury hospitality group Six Senses is currently trial testing the formation of seed banks at some of their hotels and the impact it will make on the environment.
Blue Zone Dining: The Longevity Secret Reshaping Global Menus
From Nicoya to New York, chefs are translating the world’s longest-living food traditions into vibrant, modern menus, and diners are hungry for more.
What Makes a Restaurant ‘Smart’? The New Wave of F&B Tech Goes Far Beyond Robot Waiters
From AI chefs in Dubai to robotic servers in Tokyo and sustainable smart tech transforming Los Angeles’ dining scene, these cities are at the forefront of a culinary revolution.
More Plants, Better Meat: Lamdre
Our first Food Made Good certified business in Mainland China, Lamdre is a fine dining restaurant in Beijing. We spoke to owner Zhao Jia to find out how they’re successfully bringing high-end plant-based dining to a market still largely focused on meat.
More Plants, Better Meat: Knepp Wilding Kitchen
The Knepp Estate is a 3,500-acre rewilding project that proves how easily nature can bounce back once it has the space to do so. While the goal is to produce nature, rather than food, the wild meat reared on the estate is a happy by-product. The on-site restaurant, Knepp Wilding Kitchen, serves this meat alongside organic produce grown in the on-site regenerative market garden and sustainable fish caught by day-boat on the sussex coast, celebrating the best of seasonal British ingredients.
We spoke to Ned Burrell, co-owner of the Knepp Estate, about what ‘More Plants, Better Meat’ looks like at Knepp Wilding Kitchen.
Real Talk: Rethinking The Plate with More Plants and Less but Better Meat
Casa Format in Orbassano, Italy is proud to hold three stars in the Food Made Good standard. Our managing director, Juliane Caillouette Noble, visited the restaurant with our Italian sustainability consultant, Lucia Perasso, to hear how the team is rethinking what it means to serve more plants and less, but better, meat. read, watch or listen to our full conversation below!
FutureFWD 2025: Hospitality & F&B Leaders Gather to Decode the Industry’s Next Chapter
The day-long conference and networking opportunity for F&B and adjacent industry professionals by Saladplate.com sparked deep insights and actionable outcomes.
Real Talk: It’s Time to Support the People Who Feed Us
We sat down with Cookie Heinz Gindullis, founder of Berlin’s iconic vegetarian fine dining restaurant cookies cream, to hear how he’s built a successful restaurant over 17 years by focusing on atmosphere, flavour and craft — proving that fine dining without meat can be delicious, creative and deeply connected to the farmers who make it possible.
Support Farmers & Fishers: Liao Studio
Based in Caotun township in the northwest of Nantou county, Taiwan, Liao Studio restaurant recently completed their first Food Made Good standard with impressively high scores, earning three stars. We spoke to Dennis Liao, founder and chef at Liao Studio, about their strong support for farmers and fishers and how this has helped to shape their business.
Support Farmers and Fishers: Newrest Wagons-Lits
Newrest Wagons-Lits offers rail catering with a difference. Across France, the group prioritises local and responsible purchasing, supporting the livelihoods of farmers and producers while offering their customers fresh, seasonal ingredients and dishes inspired by French cuisine. We spoke to Jean-Baptiste Bergamo, general director at Newrest Wagons-Lits, about how they work with their producers to make sure everyone wins.
