Sustainable sourcing

Sustainable Sourcing Practices

• Local Produce: Purchase ingredients from local growers and farmers’ markets. This supports the local economy, minimises transport emissions and usually ensures fresher produce.
• Seasonal Ingredients: Utilise ingredients in their natural growing season. Not only are these usually tastier and more nutritious, but they require less artificial help to grow.
• Organic Goods: Opt for organic produce which are grown without synthetic fertilisers, pesticides and GMOs, benefiting our health and the environment.
• Fair Trade Products: Use fair trade items whenever possible as this ensures farmers in developing countries are paid fairly, promotes sustainable farming practices and discourages deforestation.

The Fish Question

• Sustainable Seafood: Select seafood that is both in season and not overfished. Always check the Marine Conservation Society’s Good Fish Guide before selecting species.
• Farmed Fish: Consider farmed fish as they can be more sustainable than wild-caught, but ensure they are from reputable farms with sound practices.
• Avoid Endangered Species: Never use seafood species that are threatened or endangered to allow their populations to recover.

Focus on Meat

• Ethical Meat: Source meat from farms that treat animals humanely, allow them to roam freely and feed on a natural diet, often labelled as free-range or grass-fed.
• Lean Towards Plant-Based: Offer plant-based options or use less meat in dishes whenever possible, as meat production is one of the largest contributors to greenhouse gasses.
• Utilise the Whole Animal: Use all parts of an animal, often referred to as nose-to-tail cooking, to reduce waste and respect the life taken for our food.

Remember, embracing sustainable sourcing in the kitchen is good for both the environment and your reputation as a chef who cares about the bigger picture.