New guide to sustainable and ethical restaurants in Australia Truth, Love & Clean Cutlery: A New Way of Choosing Where to Eat in Australia is redefining how Australian’s choose where to eat, expected to be published on 1 November.
The guide aims to identify restaurants and food experiences that go above and beyond great food and wine in an ethical and sustainable way. Australian food writer Jill Dupleix heads up a hand-picked editorial team of experienced food writers across the nation. A world edition that includes restaurants from 45 countries will also be available, and simultaneous editions will publish in the United Kingdom, edited by UK’s The Times restaurant critic Giles Coren, and the United States, introduced by Alice Waters of Chez Panisse.
Founding Editor Jill Dupleix highlights how the world’s views on food and sustainability are evolving. “We live in a changing world, where our choices now dictate the future,” said Jill. “If this guide encourages more chefs and restaurateurs to do the right thing and encourages more diners to support them, then it will have a resounding impact.”
For the past decade, chefs and restaurateurs have been placing greater value on sourcing local and seasonal produce, reducing carbon emissions, minimising waste, supporting sustainable practice by farmers, producers and wine-makers, and being an active part of their own communities. At the same time, more diners prefer their money to go to restaurants with high standards of ethics, integrity and sustainability as well as high standards of great food and wine and good times. This guide aims to bring everyone together at the table.
Five per cent of the originating publisher’s revenue from sales of this book will benefit the National Indigenous Culinary Institute (NICI), which creates and supports training programmes for aspiring Indigenous chefs.
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