The Sustainable Restaurant Association is calling on chefs around the world to join its global campaign to give diners the power to use their appetite wisely.

One Planet Plate puts sustainability on the menu, giving chefs the chance to show how they’re contributing to a better food future through a single dish, galvanising customers to make smart food choices.

Ottolenghi, Saltyard Group, Gladwin Brothers, Salon, The PIG, Poco and Modern Pantry, in the UK, as well as Necker Island and Locavore in Indonesia, are just some of the restaurants that have already committed to featuring a One Planet Plate on their menus in time for the campaign launch on Saturday 24 March – to coincide with WWF’s Earth Hour.

Andrew Stephen, chief executive of the SRA, said: “We only have one planet and we have to eat more wisely if we’re to sustain our growing population. Diners are increasingly aware of the problems in our food system but too often unaware of what sustainable food looks and tastes like when eating out. A One Planet Plate is effectively the chef’s sustainable special – his or her edible ethical endorsement.”

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The SRA is urging restaurants to put a One Planet Plate on the menu and will direct diners towards participating restaurants via a dynamic map on its new www.oneplanetplate.org website.  The site, which launches in early March, will also act as a treasure trove of recipes created and contributed by chefs from high end to high street.

Chefs have creative licence to create their own entirely new recipe or can use an existing crowd-pleaser. There are no set criteria for the dish, but chefs must address at least one of the big challenges facing the food system. So, the dish could:

• CELEBRATE LOCAL: Use locally sourced, seasonal and non-intensively-farmed produce
• WASTE NO FOOD: Rethink how food surplus or common by-products are used
• MORE VEG: Shift the proportion of animal protein towards plant-based ingredients
• SOURCE FISH SUSTAINABLY: Educate diners on where their fish comes from
• BETTER MEAT: Inspire diners to eat high-welfare meat in smaller portions
• LOW CARBON FOOTPRINT: Cut use of natural resources from farm to fork

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Participating restaurants will receive a full marketing pack to help them promote their One Planet Plate to customers. And, while Earth Hour is the launch for the campaign, the SRA is urging restaurants to feature these dishes on the menu for the long-term.