Sustainable Restaurant Association launches One Planet Plate campaign
Raymond Blanc, Asma Khan and Thomasina Miers are among a host of chefs backing One Planet Plate, the Sustainable Restaurant Association's (SRA) campaign that highlights sustainable offerings on restaurant menus.
The high-profile trio's restaurants (Belmond Le Manoir aux Quat'Saisons, Darjeeling Express and Wahaca) are among more than 2,000 participating venues offering ‘One Planet Plate' on their menu.
Blanc, president of the SRA and chef-patron of Le Manoir, said: "What we eat has such a huge impact on our precious planet... We only have one planet, so every dish we serve in our restaurants must be designed to respect and protect it. Our future depends on it."
Juliane Caillouette-Noble, managing director of the SRA, said: "Too often, diners are unaware of what sustainable food means. After the success of the One Planet Plate campaign in 2018 in putting sustainable food at the centre of 2,000 restaurant menus, now, when awareness about the impact of food has never been higher, is the perfect time for every restaurant, pub and canteen kitchen to show the public what they're doing to contribute to a better food future in the tastiest possible way."
Chefs looking to add their take on a One Planet Plate can submit their dish via www.oneplanetplate.org or by emailing oneplanetplate@thesra.org. The campaign is presented by HSBC.
All One Planet Plates must satisfy at least one criteria from the following:
• Use locally sourced, seasonal and non-intensively farmed produce
• Rethink how food surplus or common by-products are used • Shift the proportion of animal protein towards plant-based ingredients
• Use fish from reliable stocks
• Have a low carbon footprint
