Food Sustainability

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.

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.

A Spanish minister has appealed to the EU's largest meat-consuming population to reduce their consumption, including barbecuing less frequently. Find out more.

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.

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.

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.

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.

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.

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.