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

• Blanchette (London, UK): Parisian-style bistro Blanchette uses eco-friendly supplier Vertical Future – a zero-waste company that delivers its organic produce by electric bike – to minimize its carbon footprint.

• Peter Rabbit (Adelaide, Australia): South Australia restaurant Peter Rabbit is mindful of the local university student population. They give avocado seeds and leftover coffee grinds to students to make facial scrubs, giving these items a second use in the process.

• The Market Restaurant (Gloucester, USA): This Massachusetts restaurant participates in the Mass Oyster Project, a volunteer initiative that partners with restaurants and events to recycle oyster shells in an effort to build oyster beds along the Massachusetts shoreline.

• Ayna (Balikesir, Turkey): The team at Ayna works with their friends to give the restaurant waste another life; food waste is used to feed chickens and goats, and tea leaves are used as organic garden fertilizer.

• Firedoor (Surry Hills, Australia): Sydney eatery Firedoor has installed homes for native bees on the restaurant roof, to re-house bees whose homes were being destroyed and encourage an increase in the local bee population.

• The Captain’s Galley (Scrabster, UK): The team at Scotland's The Captain’s Galley’s allow a section of their garden to grow wild, to encourage the growth of wild flowers and wildlife. They have also built a pond to encourage wildlife.