Kai Restaurant named among Top 20 most sustainable food businesses
Kai Restaurant has been named on the shortlist for the most sustainable food service business. 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 5th October.
Kai Restaurant is named alongside Neighbours, Loam in Galway, and Relæ in Copenhagen, both Michelin starred, on the list of the Top 20 rated businesses in 2017, also Bæst and Mirabelle, Copenhagen, 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. The full Top 20 is listed below.
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.”
SRA President Raymond Blanc OBE and Vice President Prue Leith will present the 17 Food Made Good Awards at a special ceremony on 5th October 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.
The SRA has updated its Food Made Good rating in 2017 and assesses businesses on their policies, operations and influence across ten key actions which define what a ‘good’ restaurant or foodservice business should do.