• Anemona Knut

Sustainability - the most sustainable restaurants in London


What makes a restaurant sustainable? There is not one recipe. The same way there isn’t one way to live ecologically conscious life. Some may be going vegan, others will cut the flights, some one else will sell his or her car and switch to cycling. The same goes for the restaurants. Some change the way they source their products, creating tighter bonds with local farmers. Others will do everything to get as close to zero waste as possible. Some other restaurants will eliminate plastics, and reduce carbon miles on all their products. What counts here the most is the effort, result and the recognition. Therefore, today we want to show you the most passionate London restaurateurs, who truly care about the state of our planet today. We have taken the most ultimate list prepared by foodism.co.uk. But we have to add the Silo - city’s first zero waste restaurant. Others worth mentioning are: Clerkenwell Kitchen, The Duke of Cambridge, Spring, The Petersham, Waterhouse, Native, Cub, The Three Stags, The Culperer, The Franklins, The Bridge Bar + Kitchen, Daylesford Cafe, Grow Hackney, La Goccia, The Spread Eagle,


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