Sharing truth and love each week with the amazing, inspiring initiatives of our restaurants

• Caravan King’s Cross (London, UK): This London eatery works directly with local farmers in coffee regions to ensure that their coffee trade is personal, sustainable, ethical and fair trade from bean-to-cup.

• Basic Kitchen (Charleston, USA): Basic Kitchen has teamed up with Dalai Sofia, a kombucha producer who ferments black tea grown in Charleston and incorporates flavours of local, seasonal produce, to make their own house kombucha, which is offered on tap and by the bottle – local ingredients, locally made, and plastic-free.

• ámaZ (Peru, South America): ámaZ founded Despensa Amazonica in 2017, an NGO that helps native communities of the Peruvian Amazon create new markets for their sustainable products, promoting sustainability in the region.

• The Culpeper (London, UK): At The Culpeper, old menus are turned into notebooks for staff to take orders, and glass bottles are reused to store homemade syrups and juices.

• Higher Ground (Melbourne, Australia): Higher Ground hosts Melbourne’s largest worm farm in collaboration with Australian organisation Wormlovers. The compost and worm juice are transported to the restaurant’s farm to enhance the garden beds.

• Foragers (Pemberton, Australia): Western Australia restaurant Foragers uses offcuts from local wood mills to heat the restaurant and stock its wood-fired oven.