Photo courtesy of Food Made Good Awards
Chefs inspiring positive change.
Foodservice operators meeting the need to serve more plant-based dishes and reduce meat consumption.
Suppliers designing new products to help fight climate change.
Those three important sectors help highlight the 45 finalists who are making a difference in the food industry and are on this year's short list for the Food Made Good Awards 2019.
The winners of this year's standout class will be announced 5th November at the Troxy in London in a ceremony hosted by best-selling author and cook Melissa Hemsley.
"I am excited about presenting the Food Made Good Awards, and I can’t wait to discover, and of course reveal, all of the incredible winners," Hemsley says.
With the climate crisis accelerating and diner demand for an eating out experience with a minimal impact, the Food Made Good Awards 2019 are a showcase for those businesses making it possible for consumers to use the power of their appetites wisely.
“The whole world and kitchens across the UK are waking up to the climate threat," Raymond Blanc, OBE, President of the SRA, says. "The Food Made Good Awards are the perfect platform for shining a light on those kitchens and the teams working in them, that are using incredible creativity and taking risks to help their customers make food choices that are good for them and the planet. Every chef and restaurateur will take inspiration from this short list of dozens of inspiring ideas and initiatives successfully implemented by their industry colleagues.”
Of the 45 businesses that made that list, 32 are independent restaurants, pubs or cafés, while six of the UK’s best-known restaurant, café and pub brands also demonstrate that size is no barrier to sustainability.
Chantelle Nicholson, of London’s Tredwells, Deri Reed of the Warren in Carmarthen and Conor Spacey of FoodSpace, the Dublin-based caterer, all are vying for new Chef of the Year, which honours those extending their influence beyond the four walls of the kitchen, whether by pursuing a relentless championing of local producers or successfully encouraging diners, including committed carnivores, to eat more veg and fewer animal products.
Young’s Pubs has been shortlisted for two categories, including Celebrate Local and Seasonal. YO! is also a finalist in two spots, including the Treat Staff Fairly and Feed People Well award. The shortlist for the Support Global Farmers award includes Nando’s UK & Ireland and The Restaurant Group, which is also in the running for the Value Natural Resources award. JD Wetherspoon is in the final three in two categories; Treat Staff Fairly and Feed People Well.
There are six pub businesses (The Buxton, The Roebuck, The Wheatsheaf Chilton Foliat, Young’s, JD Wetherspoon, and National Trust Sticklebarn) and three caterers, FoodSpace, CH&CO and Vacherin) on the short list, as well as two UK universities: Lakeside Restaurant and Coffee Shop, University of Surrey, University of Edinburgh.
The Food Made Good Awards recognise restaurants and foodservice 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 shortlist is a treasure trove of concepts proven to make a positive difference.
Ten of the categories align with the 10 key themes of the SRA’s Food Made Good sustainability framework. Operators fulfilling all 10 are the very definition of a good restaurant or foodservice business.
In addition to the ten themed awards, there are a further 10 categories, including the People’s Favourite Restaurant. Readers of delicious. magazine have been voting for the five restaurants on the shortlist: café-ODE, Fodder, Poco Tapas Bar, SpiceBox and Yeo Valley Canteen.
Raymond Blanc’s Sustainability Hero 2019, will also be revealed at the ceremony, following in the footsteps of the likes of Jamie Oliver, Hugh Fearnley-Whittingstall and Tim Lang.