What makes a sustainable menu?
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The ‘eatwell plate’ of the Food Standards Agency has guided food choices since the 1990s, but it has recently come under scrutiny as sustainable food consumption moves up the agenda. With eating out an important part of our culture, how can the catering sector join the debate and put sustainability on the menu?
By Sophie Laggan
This was a key question for the Sustainable Food Summit, held this May in Bristol. Now in its second year, the event brought together a wide spectrum of industry representatives, food-based organisations and myself – a researcher in sustainable food systems – for three hours of productive discussions and workshops tailored to the restaurant trade. With UK consumers’ expenditure on catering services totalling £83.9 billion in 2013, the environmental footprint of the farm-to-restaurant supply chain deserves our attention.
For chefs Tim Maddams and Arthur Potts Dawson, who spoke at the event, sustainability has become their moral imperative. On a sustainabilit...
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