Food Sustainability

Squirrel is Back on the Menu
Squirrel meat is a more human and sustainable choice for meat-eaters, and in 2020 we could see it on the menu more frequently
Bottura Food for Soul
Massimo Bottura Appointed UN Goodwill Ambassador
Italian chef Massimo Bottura has been appointed UN Goodwill Ambassador on the inaugural International Day of Awareness of Food Loss and Waste.
Rancho Santana Farming
Sustainable Farming is Growing in Nicaragua
A farm in Nicaragua is having a far-reaching effect in the local community and beyond, and it's all thanks to sustainability.
Angel Leon - Aponiente
Aponiente Sustains the Magic of the Sea
At Aponiente, Angel Leon has transformed a run-down corner of southern Spain into something truly magical: a seafood restaurant with a sustainable twist.
Captain's Galley Sustainability
Scottish Restaurant Stands Up for Sustainable Seafood
The award-winning Captain's Galley in Scotland is fighting for the sustainability of fish and seafood stocks in our oceans.
Josh Niland
Josh Niland on the Nose-to-Tail Fish Revolution
Listen to Josh Niland's speech at Food on the Edge 2019 and discover his nose-to-tail fish revolution at his Saint Peter restaurant and Fish Butchery in Sydney, Australia
Best food waste apps
6 Best Food Waste Apps You Need To Know
From apps that offer last minute supermarket discounts on groceries, delicious restaurant foods for take away, to one that connects neighbours willing to share excess food, these apps are full of ideas on eliminating food waste.
Bakery bread
Would you Eat Bread Made from Crickets?
Made from 100% crickets, cricket flour is a superfood ingredient that can add a protein boost to your food with a low environmental footprint compared to animal proteins.
From Catch to Restaurant in Six Hours
Pesky Fish is a new marketplace platform that uses live data to connect British fishermen directly with chefs, allowing for the day's catch to arrive at the restaurant in as little as six hours.
No Waste Bone China Blue Hill
Dan Barber's Cows Become Fine Dining Tableware
The zero-waste ethos at Dan Barber's Blue Hill means that the pasture-fed cows of the farm find new life on the table, thanks to artist Gregg Moore who turns the cow bones into tableware for the restaurant.