AUTHOR: ADYA RANA

The first in our Food Made Good 50 Sustainabilitree series… This fortnight we will be taking you through some of our members who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool.

First up – “We change the menu with the seasons.”

Why do they bother?

Changing the menu with the seasons means you can afford to source your produce from local businesses, therefore supporting your local economy, while also reducing delivery costs, and the environmental impact of your delivery.

Take a trip to one of the 7 below to see how good sustainability can taste:

Cookery School at Little Portland Street

Lexington Catering

Sketch

Home House

Farmstand – Covent Garden

Vacherin

Boundary London

 

Feeling inspired? Take our Food Made Good 50 now, tick off your ‘to-do’s’, and you could feature on our Sustainabilitree blog lists next year!