Bettina Campoluci
Bettina Campolucci Bordi is a chef specializing in plant-based cuisine. Of Norwegian, Bulgarian, and Danish heritage, she grew up in Tanzania, where she learned to cook with fresh ingredients. During vacations, she developed her love of cooking with her two grandmothers in Bulgaria and Sweden. She also became familiar with preservation and foraging techniques. After […]
Raymond Blanc
Raymond Blanc, the most British of French chefs, is famous for his Michelin stars and his strong media presence. However, it is important to highlight his longstanding sensitivity to sustainable development issues. Raymond Blanc and Le Manoir aux Quat’Saisons (opened in 1977) have pioneered a sustainable approach to culinary excellence. Born of a personal ethic, […]
The Sustainable Restaurant Association
Since 2010, The Sustainable Restaurant Association (The SRA) has been setting the sustainability standard for the food and beverage industry, connecting companies around the world to accelerate change towards a socially progressive and ecologically restorative hospitality sector. This is achieved through the world’s largest sustainability certification, specifically tailored to the sector: the Food Made Good […]
OmVed Gardens
“A small garden with big ideas”, OmVed Gardens is located in North London, on a formerly tarmac hill. Founded by Karen Leason, this ecological space aims to connect people and nature, and demonstrate the impact of a regenerative approach to the environment in improving health and climate resilience. This multi-disciplinary space, where you can stroll […]
Arthur Potts Dawson
British chef Arthur Potts Dawson put his commitment to sustainable, socially responsible cooking into practice over fifteen years ago in his restaurants The Acorn House and The Water House. Using his kitchens as a place of experimentation and learning, where culinary excellence and respect for the environment go hand in hand, Arthur refined a gentler, […]
Kris Hall
Kris Hall began his career as a sales representative for a food supplier specializing in high-end restaurants, allowing him to see what was going on behind the scenes for chefs and other hospitality employees. It was during his own battle with depression that he realized that he was not alone, that others also struggle to […]
The Burnt Chef Project
Kris Hall began taking black-and-white photographs to raise awareness of mental health issues in the hospitality industry. Around him, the demand for help and advice grew, prompting him to create The Burnt Chef Project in 2019. The association strives to break the taboos surrounding mental health in this sector by offering support, resources and advice […]
FoodCycle
FoodCycle reclaims unsold supermarket produce to cook delicious community meals for people at risk of food poverty and social isolation. The project, founded by chef Kelvin Cheung, was inspired by Campus Kitchen, an American NGO with a similar mission. By 2022, almost 210 tonnes of food had been saved from wastage, 5,500 volunteers were involved […]
Giorgio Locatelli
Giorgio Locatelli has been awarded two Michelin stars. Based in the UK and internationally renowned, this imaginative Italian chef takes a creative, modern approach to food. His international outlook enables him to fuse flavors from all over the world, with a particular preference for Italian cuisine and a strong expertise in this field. He defends […]