Kai and Loam named among top twenty most sustainable food businesses

Galway restaurants Loam and Kai have been named on the shortlist for the most sustainable food service business, the only Irish restaurants alongside 18 other businesses, as part of the Food Made Good Business 2017 awards.

Kai Restaurant on Sea Road is named along with Fairgreen-based Loam and Relæ in Copenhagen, both Michelin starred. Other nominated restaurants include The Bay Fish & Chips in Stonehaven, The Wheatsheaf at Chilton Foliat, Gourmet Goat from Borough Market, FoodOnCampus at the University of Manchester, as well as Cookery School at Little Portland Street and London workplace caterer Vacherin. Poco, which won the award in 2016 for its Broadway Market site, is in the running this year for its original Bristol tapas restaurant.

Restaurants from Denmark, Ireland, France, and the United States are vying with 14 of the UK’s finest for the Food Made Good Business 2017 award which will be presented to the restaurant or food service business that has received the highest Food Made Good rating from the Sustainable Restaurant Association (SRA ) in the last year, at the Food Made Good Awards, on October 5.

The Sustainable Restaurant Association is a not for profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out.

Andrew Stephen, chief executive of the SRA, said: “These 20 businesses prove that it’s possible to serve creative, delicious, and sustainable food in any setting, whether fine dining, pub grub, or college café. They should all serve as an inspiration to the whole sector to serve food that not only tastes good but does good too.”

The SRA has updated its Food Made Good rating in 2017 and assesses businesses on their policies, operations, and influence across 10 key actions which define what a ‘good’ restaurant or food service business should do.

SRA president Raymond Blanc OBE, and vice president and new presenter of the Great British Bake Off, Prue Leith, will present the Food Made Good Awards at a ceremony on October 5 at the Royal Horticultural Society’s Lindley Hall, where Raymond Blanc is also curating the lunch to be served to the 300 guests.

The Food Made Good Awards recognise restaurants and food service businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical, and sustainable. It is wonderful to see these two exemplary Galway restaurants in such good company.


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