Evening Standard - ES Magazine


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.

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