Seven members of the Truth, Love & Clean Cutlery Collective provide inspiration with environmental initiatives, community spirit and more

The Way Back on community spirit

• WHO: Kade Gianinetti/Jared Schwartz/Chad George, owners
• WHAT: Neighborhood restaurant serving seasonal, sustainably-sourced comfort food
• WHERE: 3963 Tennyson Street, Denver, Colorado 80212, USA

“At the Way Back we strive to create fun and thoughtful ways to encourage conversation and help support the beautiful state we live in. One of these is the annual Crawfish Boil: This is an all-you-can-eat crawfish boil with all proceeds going to The Colorado Water Trust, which strives to protect Colorado water and educate people about how to better protect it in the future. We also host a Protect Our Winters formal. This is a winter formal or prom experience to dance and celebrate the nip in the air and the snow on our slopes. 100 per cent of proceeds go to Protect Our Winters for activating conversations with congressmen and women on the importance of combatting climate change.”

To read more about The Way Back, visit their Truth, Love & Clean Cutlery profile here.

Three Hares on flavour

• WHO: James Ratcliffe, owner & Nina Matsunaga, chef
• WHAT: Field-to-fork, nose-to-tail café, bistro & bakery focusing on quality seasonal produce
• WHERE: 57 Main Street, Sedbergh, LA10 5AB, England

“Our passion is, pure and simply, food and drink. We have a mutual passion for it, and everything related, including service, farming methods, sourcing new products, and experimenting with flavour. We still very much on a learning curve as to what creates good flavour, ethically and as sustainably as possible. This passion has led us to the source of the ingredients, which for us is the most important part. For example with livestock – what age it is, what breed, what is the grass content (i.e. the variety of herbage within the grass), what is the soil quality like? This extends to fish and vegetables, too, which we source carefully from farmers and fishermen that use good practices.

“In the restaurant this is something that want to share with our customers. At the heart of this is an honest ability to put a plate of food down and genuinely tell that person where it's from, why it tastes so good and how the animal or product has been well-looked-after.”

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

Three Hares

A Tiny Place on locality

• WHO: Philippe Leban, chef/owner
• WHAT: A bijou French-inspired bistro that makes local produce the star
• WHERE: 20 Francis Street, Battery Point, Tasmania 7004, Australia

“We are very fortunate here in Tasmania not because we have the ‘best’ produce – although it is of high quality – but mostly because the produce does not travel far. The mainland is plagued by heavy traffic and cities that have pushed the local farms beyond the reach of its inhabitants. Here in Hobart I can drive fifteen minutes and be on the property of one of my growers. We are very fortunate and I hope this will be the norm for the future. My nine years in Tasmania have been spent finding quality produce by local growers. I have established a network of people that are passionate about beautiful produce that has minimal miles and is at its prime once it arrives in the kitchen. The advent of the spotlight being on Tasmania has given pride and the impetus to all producers, growers ad farmers to do the best they can.”

To read more about A Tiny Place, visit their Truth, Love & Clean Cutlery profile here.

A Tiny Place

Winzerhof Stahl on seasonality

• WHO: Christian Stahl, chef/winemaker & Simone Stahl, MD
• WHAT: A winery and restaurant in a former farm with self baked bread, lamb & chicken breeding & much more

• WHERE: Lange Dorfstraße 21, D-97215 Auernhofen

“In the wintertime, we close the main restaurant and open a small pop-up restaurant in a small former carbon storage where we heat with wood from our own forest. We only open three days a week for guests with reservations.”

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

Winzerhof Stahl

M.B. Haskett Delicatessan on staff culture

• WHO: Michael Haskett, chef/owner
• WHAT: A community deli located in historic downtown Sioux Falls
• WHERE: 324 South Phillips Avenue, Sioux Falls, South Dakota 57104, USA

“I am passionate about employee enrichment. I believe that providing the tools and opportunities for education and growth, and empowering my employees to take ownership of the restaurant in every facet, from the creation of menu items to the connections with customers, is key to building a culture that will make our restaurant a success.”

To read more about M.B. Haskett Delicatessan, visit their Truth, Love & Clean Cutlery profile here.

M.B Haskett Delicatessan

Wasabi Restaurant & Bar on environmental initiatives

• WHO: Danielle Gjestland, restaurateur
• WHAT: A Noosa Shire Japanese restaurant with an entirely Japanese aesthetic using local, organic produce
• WHERE: 2 Quamby Place, Noosa Heads, Queensland 4567, Australia

“We use local producers, re-purpose our waste, including egg shells and coffee grounds, and use a gravity-fed spring and rainwater irrigation system. Our degustation menu is heavy on local, line-caught and sustainable seafood and seasonal vegetables from either our farm or other farms in the immediate area. We use local woodworkers to create utensils and service ware from camphor laurel, a class 4 invasive weed in Queensland. The woodworkers are volunteers who help to eradicate a problem whilst giving back to the community.”

To read more about Wasabi Restaurant & Bar, visit their Truth, Love & Clean Cutlery profile here.

Wasabi Restaurant & Bar

New Normal Bar + Kitchen on plant-based food

• WHO: Charles Vargas, chef
• WHAT: A wine bar & restaurant that inspires a less wasteful future
• WHERE: 2/23 Railway Road, Subiaco, Western Australia 6008, Australia

“Our menu is fifty per cent plant-based at a minimum and has been designed to suit a vegan diet first. We are fully aware that living by a wholly plant-based diet is the single most significant individual ecologically-motivated decision we can make in our lives, though are cognisant of our duty to meet the needs of the community. We work to ensure that every dish across the board excites the palate, though cannot help the fact that our plant-derived dishes stand out amongst the rest. Mandarin, buttermilk ricotta, meringue, honey is an example. This uses in-season mandarins offered to us by neighbours and picked from our own gardens. We turn them into a sorbet and pair it with Karri honey from a friend in the Swan Valley and ricotta made from a 'waste product' produced in our own kitchen – making for a really delicious, thought-provoking meal.”

To read more about New Normal Bar + Kitchen, visit their Truth, Love & Clean Cutlery profile here.

New Normal Bar + Kitchen