Ofaimme Farm on worker empowerment

• WHO: Hedai Offaim, co-owner/chef
• WHAT: The place to experience seed-to-table food in the big city

• WHERE: Hansen House, 14 Gedalyahu Alon Street, Jerusalem, Israel

“We opened a learning centre at our farm where we train farmers from third world countries in sustainable farming methods. All of our employees are local, all earn above minimum wage, and we are in charge of one hundred per cent of the chain of value of our products. This allows us to control the farming, production, marketing and selling of our food, and make a living for our 138 employees and for our own families.”

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

How MozzaPi is helping the community, one loaf of bread at a time

• WHO: Tom Edwards, chef
• WHAT: Millers, bakers & pizza makers

• WHERE: 12102 La Grange Road, Louisville, Kentucky 40223, USA

“We hold artisan bread classes where we seek to equip bakers of all experienc with the tools that they need to create delicious artisan breads. Led by our world-renowned coach, Tom Edwards, the classes focus on mastering the fundamentals of making artisan breads, using our own stone mill and wood ovens. Tom is passionate about sharing his knowledge, and leads participants through numerous recipes and techniques.”

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

MozzaPi, Louisville, USA

What sustainability means to Melbourne’s Copper Pot

• WHO: Ashley Davis, chef/owner
• WHAT: A quintessential local restaurant with a modern European heart

• WHERE: 105 Victoria Street, Seddon, Melbourne, Victoria 3011, Australia

“Sustainability is a term often confused with countless interpretations of best practice. For us, it means supporting under-utilized proteins from local, well-managed fisheries and farms. We support biodynamic and minimal intervention farmers, those with similar mindsets and that command a price to ensure the continuation of a healthy production and their own well-being. The often forgotten part of this concept is that, as a restaurant we need to consider the sustainability of our own existence and our team, which means asking for price points to support our team and our network of suppliers. Truly sustainable restaurants act in symbiosis across many small relationships.”

On Friday 19 April, Copper Pot is hosting its Good Friday Seafood Road Trip. A six course meal is designed to take them across Europe, with dishes including a squid and mackerel ‘burger’ with remoulade sauce, tomato jam and crisp shallots, and line-caught blue-eyed cod with shiitake mushroom, spinach, scallop and lemongrass emulsion. Each course is matched with drinks and costs $95pp. See their website for more information.

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

Copper Pot, Melbourne, Australia

HomeGrown highlights freedom of choice with its menu

• WHO: Miki Loomis, owner
• WHAT: A diner with a locally-sourced, affordable, ever-changing menu of comfort food

• WHERE: 371 Merrimon Avenue, Asheville, North Carolina 28801, USA; plus other locations – see website

“While we have plenty of not-so-healthy options on our menu, we certainly have loads of healthy ones, too. One of the things we've really tried to emphasize with our menu is the freedom of choice. Sure, we all have those days when we really just want some fried goodness, but on the days when you don't, you can always get a nice light piece of local trout and some beautiful veggie sides – or you have the option of choosing something in-between. It's a point of pride that nothing on our menu comes ‘with a side of fries’ and you have to pay extra to get a veggie instead.”

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

HomeGrown, Asheville, USA

Why Northcote is growing its own produce

• WHO: Craig Bancroft, managing director & Lisa Goodwin-Allen, chef
• WHAT: A luxury independent hotel located in the Ribble Valley, Lancashire, with a Michelin-star restaurant
• WHERE: Northcote Road, Langho, Blackburn BB6 8BE, UK

“Over the past few years, agriculture has become incredibly industrialized and doesn’t always take into consideration the real cost to both the health of humans and the well-being of the environment. The aim of our biodynamic garden project is to enhance the life forces within our plot in order to promote the quality, flavour and nutritional content of our produce. The success is already visible, with over ninety varieties of fruits, herbs and vegetables having made the short journey from the garden into the experienced hands of our chefs. We take time to educate our chefs about the garden, varieties of produce and seasons, so we are improving their understanding of where food comes from.”

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

Northcote, Blackburn, UK

Revitalizing the humble meat pie with The Long Paddock

• WHO: Tanya Bertino & Anton Eisenmenger, owners/chefs
• WHAT: A humble fifty-seater in an old bakery, with a scotch oven at its heart

• WHERE: 95 Main Road, Lindenow, Victoria 3865, Australia

“We make the humble meat pie – often understated – with our own puff pastry. We source local ingredients for each filling, and serve it with Tanya's homestyle relish. Often the meat is cooked and flavoured in our wood-fired Scotch oven. A prime example is our beef shin pie – we use local, pasture-raised beef shin (cooked in the Scotch oven), local onions, parsley and red wine. It's almost all local. The pies are individually moulded and very popular. A real labour of love.”

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

The Long Paddock, Lindenow, Australia

Los Galgos shares its steps to sustainability

• WHO: Julian Diaz, sommelier
• WHAT: A traditional Argentinian restaurant & café

• WHERE: Av. Callao 501, C1022AAF CABA, Buenos Aires, Argentina

“In Argentina sustainable development as a concept is fairly recent. From the beginning we have worked with these values. We are currently collaborating in the development of a producer of Jabugo pigs, as well as several cheeses and organic vegetables. We work only with wild fish and free-range eggs and poultry, and use all of the bio products that we can. We also strive to use local and seasonal products.”

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

Los Galgos, Buenos Aires, Argentina