One Planet Plate, a restaurant movement that puts sustainability on the menu, is giving chefs worldwide the opportunity to demonstrate to diners how they’re contributing to a better food future.
A One Planet Plate is one that fits one or more of the following criteria: celebrates local, wastes no food, sources fish sustainably, features more veg, has a low carbon footprint, and includes high-welfare meat.
The Sustainable Restaurant Association campaign launches this Saturday to coincide with WWF’s Earth Hour on 24 March. More than 1,000 restaurants will be serving up a One Planet Plate on the day.
Chefs including Thomasina Miers of Wahaca, Damian Clisby of Petersham Nurseries, Chantelle Nicholson of Tredwell’s, Yotam Ottolenghi, Jamie Oliver, and Angela Hartnett of Murano are all submitting recipes for a One Planet Plate and serving them in their restaurants in time for WWF’s Earth Hour.
Through a map on the One Planet Plate website, diners can find participating restaurants serving sustainable dishes on 24 March.
One Planet Plate is hoping that the initiative will extend beyond WWF’s Earth Hour. One Planet Plate is also aiming to feature on menus for the long-term, engaging all restaurants and diners to support better, more sustainable food practices.
The One Planet Plate website also features One Planet Plate recipes from chefs around the world, which can be made at home.
Rosa Medea is Life & Soul Magazine’s Chief @rosamedea