Is There Such a Thing as Sustainable Salmon?

In this article, we examine the sustainability issues surrounding farmed salmon, including advice and insights from experts and businesses in our network, to explore whether salmon has a place on a sustainable menu.

More Plants, Better Meat: King’s College London

Listed as one of the top 10 universities in the UK by times higher education rankings 2024, King’s College London (KCL) is a world-leading educational facility with five campuses across the city of london. They signed up to the Food Made Good standard in 2018 and, since then, have shown a steady commitment to improving their practices year-on-year.

Real Ways Restaurants are Dishing Up More Plants and Better Meat

Continuing this month’s focus on serving more plants and better meat, this article explores real-life examples from of the restaurants in our network. Read on to learn why they make this a priority and to discover their best advice for making this work in your business.

More Plants, Better Meat: Apricity

Led by Chef Chantelle Nicholson, London-based Apricity is a restaurant designed with a focus on low-waste cooking and sustainable sourcing at its core. One of the foremost female voices in the UK’s hospitality industry, Chantelle is an advocate for seasonality and sustainability and proudly champions creative and interesting vegetable-forward cooking.