The campaign encourages restaurants to highlight dishes on their menus that address problems in the food system and gives chefs the opportunity to demonstrate to diners how they’re contributing to a better food future. Criteria for a One Planet Plate dish includes using more veg, no waste, a low carbon footprint, celebrating local ingredients, sourcing fish sustainably and using better meat.
Our chef director Neil Forbes, said: “One Planet Plate is a great opportunity to highlight how the restaurant industry can make big differences by being more sustainable. Making a few small changes can have a huge impact on future generations. I encourage others to follow the One Planet Plate ethos and together we can strive for a more sustainable future.”
Visit the One Planet Plate website to discover sustainable recipes from restaurants across the globe, including Neil Forbes' recipe for mussels, with shallots, garlic, cream and tarragon.