Evening Standard - ES Magazine
INTERNATIONAL CHEF RESCUE
As the state of the planet’s health continues to deteriorate, some of the world’s best cooks are thinking outside the box to make a change, finds Joanna Taylor
It goes without saying that drinking and dining out has never exactly been the most sustainable pastime. Food waste, air miles and packaging are just a few examples of the £1.2trillion global industry’s contributions to the climate crisis. Thankfully, we’re not going to have to give up the joy of imbibing beyond our homes just yet, because the brains behind many restaurants have taken note, vowing to use local produce and minimise waste where possible. Now, however, many of the world’s leading chefs and mixologists are looking at weird, wonderful and ingenious ways to push those boundaries further. Last week some of them gathered at the Gastromasa symposium to share the ideas that are making their establishments more sustainable than ever and encourage others to do the same — here are some of the most interesting.