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.

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.

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.

Driven by relentless demand from almost every corner of the world, the global prawn industry is rife with human rights issues. In this article, we explore these issues and look at how we can do better, sourcing prawns that don’t come with a hidden cost.