Members of the Truth, Love & Clean Cutlery Collective inspire with initiatives focusing on sustainability, community and the environment.

Level One on the root-to-stem trend

• WHO: Mat Fitch, Chad Hanson & Kate Rowlands, owners
• WHAT: Modern Asian-inspired cooking & cocktails
• WHERE: 131 King William Street, Adelaide, South Australia 5000, Australia

“Our drinks program has taken a closer look at the ingredients it uses and the way that we treat produce. Taking inspiration from the way that our chefs treat meat and fish, we started to look at how we can use the whole fruit rather than just elements of it. Our Watermelon Spritz drink is a perfect example of how we use the whole melon (skin, rind and juice) when producing an item on our cocktail list. We use the husks of citrus fruit after they have been juiced to create citrus ‘stock’ to use in cocktails, and whenever we have surplus fruit or berries in the building will turn them into shrubs to create a delicious drink out of something that otherwise would have been thrown away. We have also made surplus fruit into ‘leather’ to serve as garnishes.”

To read more about Level One, visit their Truth, Love & Clean Cutlery profile here.

Cub on sustainable practices

• WHO: Mr. Lyan & Doug McMaster, partners
• WHAT: Comfortable & fun; sustainability can be easy & delicious

• WHERE: 153 Hoxton Street, London N1 6PJ, UK

“Sustainability is evident in our materials (recycled yoghurt pot bar and tables, paper mulch lamps, recycled clay that filters the air, low VOC paints, eco tiles etc.), but we are trying to take a holistic approach that can excite the industry, our guests and the public. We try and focus on showcasing the importance – and power – behind good choices, and how this can be done through the public's buying power. We want to kick off discussions in a realistic manner, we want to champion great people, balance human sustainability and inspire. We do this by showing that luxury need not be about sacrifice, and that people don't need to jettison great food and drink to live in a conscientious manner.”

To read more about Cub visit their Truth, Love & Clean Cutlery profile here.

Cub

Holbox on their fishing ethics

• WHO: Casual Mexican mariscos restaurant, using local & sustainable seafood
• WHAT: Gilberto Cetina, chef/owner
• WHERE: 3655 South Grand Avenue #C9, Los Angeles, California 9000, USA

“We build our menu daily based on what fish is coming in. This keeps the menu fresh and allows us to ride not just the produce seasons, but the daily sea catch. We only use local fish, so there is no cross-state, country or world transportation – meaning a lower carbon footprint and support of local suppliers. Our fish must be high quality and fresh – no frozen fish ever enters our kitchen. To reduce waste, we use the fish from head to tail – skin, carcass scrapings, head… One of our example dishes is Ceviche de Kanpachi: sustainable Omega Blue Baja Kanpachi with tomato, red onions, cilantro, arbol-guajillo sauce, and avocado.”

To read more about Holbox, visit their Truth, Love & Clean Cutlery profile here.

Holbox

Ladro TAP on waste reduction

• WHO: Sean Kierce & Ingrid Langtry, owners
• WHAT: An Italian eatery & bar with a wood-fired pizza & wine on tap
• WHERE: 162 Greville Street, Melbourne, Victoria 3181, Australia

“We have zero organic waste at both Ladro sites. All our waste is separated into organic matter, recyclable items, and landfill. So 100 per cent of all organic matter, including kitchen off-cuts, plate waste and everything in between is put into a large CLOSED LOOP bio-composter and in twenty four hours is turned into compost one tenth of its original mass. We sell this compost by the bag or bucket back to customers for $2 to $5 – they can even order it with their takeaway order. We also donate it to local community gardens by the cubic metre including schools, kindergartens, and council or public gardens. We also have an exchange in place with local farmers,: compost fertilizer for produce. We have agreements with groups such as 3000acres whereby all members have free unlimited compost.”

To read more about Ladro TAP, visit their Truth, Love & Clean Cutlery here.

Ladro TAP

Gemyse on handling produce

• WHO: Mette Dahlgaard, head chef
• WHAT: Sustainability goes hand-in-hand with respect for produce
• WHERE: Bernstorffsgade 5, 1577 Copenhagen, Denmark

“We handle all of our vegetables with respect, so that we get the best out of everything we touch. We use greens from our own garden, which also features plants from an old seedbank. To reduce food waste, we ferment a lot of what is normally discarded during the prepping process.”

To read more about Gemyse, visit their Truth, Love & Clean Cutlery profile here.

Gemyse

Burdock & Co on their food philosophy

• WHO: Andrea Carlson, chef/owner
• WHAT: Sophisticated dining in a casual setting, with a local, organic menu & natural wines
• WHERE: 2702 Main St, Vancouver B.C. V5T 3E8, Canada

“Our food philosophy is heavily inspired by our local botanical and vegetative ingredients. We want more people to have access to local, natural, organic food and we want to support those who nurture the land instead of destroy it. All of the ingredients we use have been farmed or harvested sustainably by people who are as passionate about nature as we are and dedicated to leaving the land better than how we found it. We feel that our job is to let the food tell a story of the land where it came from – our coastlines and mountains, farms and valleys, and of the people who spent so much effort growing, tending, foraging. We are privileged to be a small part of that story.”

To read more about Burdock & Co, visit their Truth, Love & Clean Cutlery profile here.

Burdock and Co

Fhior on respecting food traditions

• WHO: Laura & Scott Smith, chef patrons
• WHAT: Fhior – meaning true – is a modern restaurant serving fresh, focused & clean cooking
• WHERE: 36 Broughton Street, Edinburgh EH1 3SB, Scotland

“We seek to provide a true expression of how good British (with a focus on Scottish) produce is. We’re fiercely focused on Scottish sustainable sourcing, whatever the season. Menus are ultra-seasonal, adapting to peak availability, freshness and flavour. We support small producers specializing in traditional techniques or ancient, rare produce, such as our Orcadian beremeal bread and Shetland black potato. Local wild food foraging is a standard part of each week. Or Braised Hispi cabbage dish with mushroom and Lanark Blue cheese is a good representation of our food philosophy. It is simple in concept, but gives great care to a very humble ingredient by utilizing different techniques to express a variety of texture and flavour not usually associated with cabbage and complemented with a creamy, incredibly well-produced Scottish ewes’ milk cheese with tangy acidity to balance the buttery cabbage.”

To read more about Fhior, visit their Truth, Love & Clean Cutlery profile here.

Fhior