Real Ways Restaurants are Sourcing Seafood Sustainably
In this article, we explore how some of the restaurants in our network are putting the theory of sustainable seafood sourcing into practice.
A Food Made Good Success Story: Flat Iron
Flat Iron was founded with the concept of making great quality beef affordable for everyone. with restaurants across the UK, they focus on beef grown in extensive or regenerative systems, favouring traditional breeds and longer, slower rearing processes.
It’s Time to Take Endangered Seafood Off the Menu
Most of us would be appalled at the thought of eating a sumatran tiger or a black rhino, and yet many people continue to source, serve, order and eat seafood species that are in similar peril. In researching this article, we spoke to experts and chefs across our global network to ask why this is the case, what seafoods we should avoid and what role restaurants can play in restoring healthy populations before it’s too late.
Is There Such a Thing as Sustainable Salmon?
In this article, we examine the sustainability issues surrounding farmed salmon, including advice and insights from experts and businesses in our network, to explore whether salmon has a place on a sustainable menu.
More Plants, Better Meat: King’s College London
Listed as one of the top 10 universities in the UK by times higher education rankings 2024, King’s College London (KCL) is a world-leading educational facility with five campuses across the city of london. They signed up to the Food Made Good standard in 2018 and, since then, have shown a steady commitment to improving their practices year-on-year.
What Does Serving ‘Better’ Meat Mean for Your Restaurant?
In the Food Made Good Standard, we encourage restaurants to serve more plants and better meat – but what does the term ‘better meat’ really mean?
More Plants, Better Meat: Apricity
Led by Chef Chantelle Nicholson, London-based Apricity is a restaurant designed with a focus on low-waste cooking and sustainable sourcing at its core. One of the foremost female voices in the UK’s hospitality industry, Chantelle is an advocate for seasonality and sustainability and proudly champions creative and interesting vegetable-forward cooking.
How You Can Put More ‘Mindful Meat’ On the Menu
In this guest blog, Love British Food ambassador Jo Bruce explores how hospitality businesses can build the concept of mindful meat into their menus along with more plant-based dishes.
What’s New In Sustainable Dining – Edible, Biodegradable Tableware
From edible wafer cups to wheat bran plates, Stroodles is reshaping the hospitality industry with innovative tableware solutions that offer more than just sustainability.
Japan’s Culinary Innovators Introduce Sustainable Alternatives to Gourmet Delicacies Such as Foie Gras and Caviar
Next Meats and Dr Foods, two trailblazing food-tech companies that are introducing sustainable and ethical alternatives to prized delicacies.
