Ethical Eats created the 'Advice and tools' pages to help chefs, restaurateurs, caterers and community food enterprises find practical ways in which sustainable ingredients - such as local and seasonal fruit and vegetables, high welfare meat, sustainable fish, organic and Fairtrade produce - can be incorporated into menus.
Each 'issue' page contains an explanation of what the problem is, some suggestions of what your business can do to help, and a list of useful resources. And finally, chefs have kindly shared delicious recipe ideas - for example, for dishes which reduce bread waste by using leftover bread, or incorporate nose-to-tail cuts.
Sustainable food can be approached in small steps or as a big project. If you'd like to go into more detail we’d also suggest looking at our Good Food Guide for chefs, caterers and culinary students, which is downloadable as a PDF.
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