Top chefs back the return of the One Planet Plate campaign
![Chefs including Asma Khan, Raymond Blanc, and Thomasina Miers back the Sustainable Restaurant Association's One Planet Plate campaign.](/var/wrbm_gb_hospitality/storage/images/_aliases/wrbm_large/publications/hospitality/bighospitality.co.uk/news/trends-reports/chefs-including-asma-khan-raymond-blanc-and-thomasina-miers-back-the-sustainable-restaurant-association-s-one-planet-plate-campaign/4631327-1-eng-GB/Chefs-including-Asma-Khan-Raymond-Blanc-and-Thomasina-Miers-back-the-Sustainable-Restaurant-Association-s-One-Planet-Plate-campaign.png)
The campaign, which is in partnership with HSBC, highlights the sustainable dishes on the menus of more than 2,000 participating venues offering with the aim of serving five million more sustainable meals in 2022.
Participating restaurants, including Blanc’s Belmond Le Manoir aux Quat'Saisons, Khan’s Darjeeling Express and Miers’ Wahaca, as well as Hawksmoor, Luke Tipping’s Simpsons and Elystan Street, are listing a sustainable ‘One Planet Plate’ on their menu.
Dishes must satisfy at least one sustainability criteria from a list that includes use locally sourced, seasonal and non-intensively farmed produce; rethinking how food surplus or common by-products are used; shifting the proportion of animal protein towards plant-based ingredients; sourcing fish from reliable stocks; and cutting use of natural resources from farm to fork.
One Planet Plate dishes include Darjeeling Express’s beetroot raita; Hawksmoor’s mackerel salad; and Wahaca’s squash tostada (pictured below) with recipes for every dish featuring on the dedicated campaign website www.oneplanetplate.org.
"What we eat has such a huge impact on our precious planet. The next time you eat out, use the fantastic One Planet Plate website to find hundreds of truly delicious dishes to enjoy that won't cost the earth,” says Blanc.
“We only have one planet, so every dish that we serve in our restaurants must be designed to respect and protect it. Our future depends on it."
SRA managing director Juliane Caillouette-Noble is calling on all hospitality businesses to get involved. "Too often, diners are unaware of what sustainable food means,” she says.
“After the success of the One Planet Plate campaign in 2018 in putting sustainable food at the centre of 2,000 restaurant menus, now, when awareness about the impact of food has never been higher, is the perfect time for every restaurant, pub and canteen kitchen to show the public what they're doing to contribute to a better food future in the tastiest possible way."
Launching in the UK and Singapore, the international campaign has the support of 31 of The World's 50 Best Restaurants. To participate and submit a dish, chefs should visit www.oneplanetplate.org or email barcynargcyngr@gurfen.bet.