Each week we highlight restaurants demonstrating truth and love with amazing, inspiring and selfless acts that make the world just that little bit better

• Orphans Kitchen (Auckland, New Zealand): Root-To-Petal Week was created by the team at Orphans Kitchen to educate diners about the benefits of plant-based eating. For a week each year, the restaurant introduces a completely plant-based menu.

• Farm to Table (Phnom Penh, Cambodia): Farm to Table collaborates with sustainable seafood restaurant Knai Bang Chatt, taking its guests to observe the resort’s composting program before serving a degustation menu featuring food they have just seen grown.

• A Rake’s Progress (Washington DC, USA): A Rake’s Progress holds a monthly speaker series called ORIGNS, which aims to elevate the conversation about food, its origins and what the restaurant is doing with food and food systems on the planet. This is complemented by a podcast which tells the story of the restaurant’s food by those who grow, make, process, preserve and cook it.

• Amass (Copenhagen, Denmark): Copenhagen restaurant Amass hosts a programme called Amass Green Kids, where school children learn how to plant seeds, weed garden beds, compost, harvest vegetables and cook.

• Flock Eatery (Brisbane, Australia): Flock Eatery juices its own homegrown fruit to create household juices, rather than stocking bottled juice. They then compost the pulp.

• The Culpeper (London, UK): London restaurant The Culpeper sources much of the produce for its food and cocktail menu from its own rooftop garden – which is fed by the compost from the restaurant’s twin composter.