Fish shares its sustainable seafood policy

• WHO: Bill Foss & Kenny Belov, owners & Doug Bernstein, chef
• WHAT: A socially conscious establishment that's about more than just food
• WHERE: 350 Harbor Drive, Sausalito, Marin, California 94965, USA

“To ensure sustainability, we have set our own standards that are stricter than anything else that's out there. Knowing the fishing vessel, the captain and the catch method are all part of our checklist for what we buy and serve to our customers. We buy direct from local fisherman and are registered with the California Department of Fish and Wildlife. We even land fish on our dock – it doesn't get more local than that.”

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

Greasy Zoe’s on one special producer

• WHO: Zoe Birch, owner/chef
• WHAT: A tiny handmade restaurant with a DIY ethos

• WHERE: 3/850 Heidelberg-Kinglake Road, Hurstbridge, Victoria 3099, Australia

“All our suppliers are heroes! One major hero of ours is Hurstbridge Farmgate. It is a very small operation – owners Paula and John have a small organic vegetable plot in their backyard. Every Saturday morning from ten a.m. to twelve p.m. they open the door to their farmgate and sell to the community the produce they have picked that morning. The vegetables aren't your average supermarket array; they are heirlooms and varieties even I have never seen. The quality is impressive and the care is unbelievable. They have information sheets on all the vegetables on offer, including recipes they have written. They also do workshops, garden tours and sell local artists’ works. All just the two of them! The produce is the highest quality I have ever used and it offers an alternative to locals buying from supermarkets or farmers’ markets where most of the fresh produce isn't grown locally.”

To read more about Greasy Zoe’s visit their Truth, Love & Clean Cutlery profile here.

Greasy Zoe's, Hurstbridge, Victoria, Australia

Samuay & Sons shares two dishes that celebrate its region’s cuisine

• WHO: Weerawat ‘Num’ Triyasenawat, chef/owner
• WHAT: Contemporary Isaan cuisine inspired by seasonal local produce in Thailand’s northeast

• WHERE: 133/25 Phonpisai Rd. Mhakkhang, Mueng, Udon Thani, Thailand

  “'The Relish’ – with this dish, we humbly represent Thai cuisine by making six kinds of relish from six different local vegetables. We serve this simply with soft-boiled duck egg.

"Grilled organic beef with homage rice noodles, baked herbal Thai eggplant, tomato, black garlic and shrimp paste jam – here we showcase the food culture from our region, which has been developed from so many food cultures including Vietnamese, Chinese and Laotian. We bring this together in one dish.”

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

Samuay & Sons, Udon Thani, Thailand

Brazen Open Kitchen on plant-based cooking

• WHO: Kevin Scharpf, chef/owner
• WHAT: An open, from-scratch kitchen creating honest food sourced locally

• WHERE: 955 Washington Street, Suite 101, Dubuque, Iowa 52001, USA

“Brazen has a strong vegan following and several guests that are completely plant-based. We have worked with a plant-based group and provided cooking classes to teach plant-based cooking. Our vegan miso ramen is an example of a plant-based dish we have cooked: miso broth with alkaline noodles, nori, mushrooms, carrot, cabbage and radish.

To read more about Brazen Open Kitchen visit their Truth, Love & Clean Cutlery profile here.

Brazen Open Kitchen, Dubuque, Iowa, USA

The Vicarage talks farm-to-fork dining

• WHO: Steven Tuke, executive chef
• WHAT: Locally sourced produce with a menu driven by responsible local gardeners, foragers & farmers
• WHERE: Knutsford Road, Holmes Chapel, Cranage CW4 8EF, UK

“With a fundamental farm-to-fork approach, The Vicarage Hotel has carefully selected premium responsible suppliers all within an hour of its picturesque location, with several small holders only a stone’s throw away. Being surrounded by the lush, rolling green pastures that define the Cheshire region, it’s not surprising that the quality of local ingredients is impeccable. However, it goes without saying that the pub has its farmers and suppliers dedication and diligence to thank for the regular deliveries of fresh, tasty produce.”

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

The Vicarage, Cranage, UK

Villa Aida on growing its own produce

• WHO: Kanji Kobayashi, owner/chef
• WHAT: Farm-to-table dining in Japan

• WHERE: 71-5 Kawajiri, Iwade-shi, Wakayama 649-623, Japan

“I grow some vegetables and herbs in my garden, and I have a rice field too. The restaurant staff also do some field work. This is a good thing for them, because they feel gratitude for the environment and they are careful about wasting food. I use only seasonal ingredients, and cooperate with local producers to reduce food mileage. I compost inedible parts of the vegetable (peel, core, etc.) as well as vegetables that are going rotten – I then use the compost in my field.”

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

Villa Aida, Wakayama, Japan

Indulge on its environmentally-friendly food philosophy

• WHO: Mitchell White, owner/chef
• WHAT: A cosy bistro with pride in its region’s people & produce
• WHERE: 80 Bourbong Street, Bundaberg Central, Queensland 4670, Australia

“We try to let our food speak for itself, so customers are eating it without us having altered it much. It also means there is little food wastage, and we have compost bins for what fruit and vegetable waste there is. Additionally, we grow our own herbs out the back of the shop.”

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

Indulge, Bundaberg Central, Queensland, Australia