Nominated by Igor Vaintraub, The Food Waste Farmer
Green credentials Head for dinner at The Ledbury and you might leave with a bag of something surprising. The Notting Hill restaurant gives customers packages of compost to take home, made from the kitchen’s food waste. The eatery’s sustainable approach spreads beyond its four walls to its sourcing too. It has opened its own deer parks where the animals are fed on used grain from local breweries.
It says ‘We started farming deer because it’s much more environmentally friendly than any other process of producing protein. We’re not doing it for PR; we’re doing it because it’s the right thing to do.’ Brett Graham, founder