Five per cent of the publisher’s revenue from sales of every copy of Truth, Love & Clean Cutlery: A guide to the truly good restaurants and food experiences of the USA will benefit The Edible Schoolyard Project, a social enterprise working to build and share a national edible education curriculum for pre-kindergarten through high school.
Alice Waters founded the Edible Schoolyard Project in 1995 to demonstrate a simple truth: “We envision gardens and kitchens as interactive classrooms and a sustainable, delicious, and free lunch for every student,” says Waters. The Edible Schoolyard Project supports educators with professional development courses, a free resource library, and an online community of 5,500 like-minded programs around the world. Its mission is to help children create healthy relationships with food and become stewards of the land.
Five per cent of the publisher’s revenue from sales of every copy of Truth, Love & Clean Cutlery: A guide to the truly good restaurants and food experiences of Australia will benefit the National Indigenous Culinary Institute (NICI), to help fund the training of aspiring Indigenous chefs in partnership with Australia’s top chefs and restaurateurs.
Founded in 2012, NICI is a not-for-profit hospitality industry initiative in which trainees carry out their apprenticeships with chefs with guaranteed jobs on completion. NICI provides a proven pathway for Indigenous chefs to enter training, learn on the job and receive continual support throughout their apprenticeships such as supplying aprons, knives, and other technical equipment, assisting with transport and accommodation, maintaining ongoing psychological and social support, or underwriting additional study in areas of special interest.
Ten per cent of the publisher’s revenue from sales of every copy of Truth, Love & Clean Cutlery: A guide to the truly good restaurants and food experiences of the United Kingdom will go to the Sustainable Restaurant Association (SRA), to help food-service businesses work towards sustainability and guide customers towards more sustainable choices.
Founded in 2010, the SRA is a not-for-profit member organisation that accelerates change towards a more sustainable food system. With a mission to make sustainability a part of the DNA of every restaurant, big and small, it’s helping thousands of restaurants and the people who work for them become more sustainable. It’s also making it easier for customers seeking dining experiences that match their values to find what they’re looking for.