Fish skin and plastic bans: Tasting the future of restaurant sustainability.
Meet the chefs leading the charge for change and making the restaurant industry more sustainable as waste produced each year by the food service and hospitality sector hits three million tonnes.
A calm oasis off a busy main road, Native, a restaurant near London Bridge, is beautiful. Its bright dining room with exposed brick walls is made warm and welcoming with green foliage scattered about and shaggy blankets thrown over window seats. It’s the kind of place with trendy ceramics and a daily-changing menu with refined, elegant dishes like a pearl barley cracker with pickled corn or venison bao.
But Native co-owners Ivan Tisdall-Downes and Imogen Davis don’t run the restaurant like most. The tables are made out of recycled materials from the theatre industry; the coffee cups are made from waste coffee beans and other biomaterials like seaweed; that pearl barley cracker dish came about after a chef burnt the grains; and old menus printed on recycled paper can be spotted on tables, repurposed as taco holders.