Food Sustainability

Latest
CHEF IN A GARDEN HOLDIN A BACKET FULL OF PUMPKINS
Article
Restaurants on the Frontline Against Climate Change
A recent study shows that the hospitality and leisure industry is at the vanguard of the fight against climate change, as European wine and fruit yields are hit by unseasonable weather conditions. Find out more.
Xanty Elias
Article
Xanty Elías: "We Cannot let the Gastronomic Memory of our Children be the Property of the Food Industry"
The Spanish chef and Basque Culinary World Prize winner describes his school project to reduce childhood obesity in Spain, and reveals details about his new sustainable restaurant.
Spanish told to eat less meat
Article
Spanish Told to Hold the Jamon
A Spanish minister has appealed to the EU's largest meat-consuming population to reduce their consumption, including barbecuing less frequently. Find out more.
Food For Soul
Article
S.Pellegrino and Food For Soul Join Forces For a More Sustainable Future
S.Pellegrino and Food for Soul, the non-profit organisation founded by Lara Gilmore and chef Massimo Bottura, form a new global partnership to drive social and environmental change and promote a sustainable food culture.
Caviar
Article
Meet France's 'No Kill' Caviar Producer
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.
Josh Niland_BCC Talks 2021
Article
Josh Niland: "My Responsibility is to Educate a New Generation of Chefs"
The Australian fish butcher says not eating fish is not the answer, we just need to learn how to use fish better. Find out Niland's thoughts on the future of fish.
Huerta-Luna-de-Enfrente
Article
How Parrilla Don Julio Helped a Neglected Buenos Aires Square Bloom
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.
labyrinth-singapore-mee-pok-seafood-salad-sambal
Article
Restaurant Labyrinth: Sustainability in Singapore
Sustainability is the goal for many restaurateurs, but in Singapore it has its own unique challenges and rewards. Fine Dining Lovers spoke to the chef-owner of Asia’s 50 Best Restaurants award-winner 'Restaurant Labyrinth' to find out more.
Chef Christopher Coutanceau
Article
"A Fish Without Fat is Like a Tomato Without Sugar": Christopher Coutanceau on Seasonal Fish
Three-Michelin-starred chef Christopher Coutanceau explains why eating fish out of season sacrifices sustainability as well as flavour on the plate, and why pouting is a most underrated fish.