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Order publicationOne Planet Dining - Contents
Summary and recommendations
Chapter 1: Introduction
1.1 Ethics and eating out
1.2 Understanding sustainability and the restaurant sector
1.3 Looking to the future
1.4 Defining sustainable food systems
1.5 A note of caution
Chapter 2: Conversations with London's restaurant trade
2.1 What we did
2.2 Sustainability pioneers
2.3 Local and seasonal food
2.4 A growing interest in healthy food
2.5 Fish: a subject of special concern
2.6 Using organic food
2.7 Using local and regional suppliers
2.8 A question of scale
2.9 The value of certification and brands
2.10 Communicating sustainability to customers
2.11 Is there a need for a sustainable logo or green restaurant association?
Chapter 3: Conversations with London's restaurant customers
3.1 What we did
3.2 What we found
Customers buy sustainable produce in the supermarket
Customers sometimes think about sustainability when choosing a restaurant
Customers do not mention sustainability to the restaurant staff
Many restaurants do not give information about food provenance
People put their trust in the restaurant owner
Chapter 4: Conversations with seven food specialists
4.1 Academy of Culinary Arts - Sara-Jayne Stanes
4.2 Asian and Oriental School of Catering, Hoxton - Damien Nolan
4.3 Chartered Institute of Environmental Health - Sharon Smith
4.4 Chiltern Farm Foods meat and game supplier - Keith Bennett
4.5 Department of Hospitality, Leisure and Tourism Management, Oxford Brookes University - Donald Sloan
4.6 Little Scarlet fruit and vegetable supplier - Bill Mollett
4.7 Sauce Communications - Amy Williams
Chapter 5: Initiatives supporting sustainable restaurants and catering
5.1 Examples from the UK
5.2 Examples from the United States of America
5.3 Examples of national and international awards
5.4 Examples of logos and accreditation schemes
5.5 Waste management services and advice
5.6 Training opportunities
Case studies: Seven restaurants serving up sustainability
Acorn House - Arthur Potts Dawson
Moshi Moshi - Caroline Bennett
Duke of Cambridge - Geetie Singh
Pod Foods - Kate Skerritt
Konstam - Oliver Rowe
Blueprint Café - Jeremy Lee
Leon - Henry Dimbleby
Appendices
Appendix 1: Guidance notes used for restaurant interviews
Appendix 2: Guidance notes used for customer interviews
Appendix 3: Contact details of restaurants and caterers interviewed
