By Julie Woods
And we’re not talking scrambled tofu or vegetarian sausages! One Planet Plate has over 2,000 participating venues, including 31 of The World’s 50 Best Restaurants. And more are joining all the time!
Proudly presented by HSBC, One Planet Plate aims to serve five million sustainable meals in 2022. Its Singapore partners range from fastservice eateries such as Quick Greens’ vegan outlets (popping up soon in Cold Storage supermarkets around town) to Michelin-starred Did you know that the food industry contributes restaurants such as Les Amis. more than a quarter of global greenhouse Other great local restaurants on our island emissions? And that more than 75% of global backing this campaign include Salted & Hung, freshwater and ocean pollution is caused by Terra Madre, and Open Farm Community. You agriculture? If you eat food, you’re part of the can find all these restaurants on the campaign’s system and your actions have an impact. website and Instagram, and choose to match So, what can we as individuals do? Well, we your budget, favorite cuisine, and location. can all make our contribution. The food we You’ll also find sustainable recipes submitted by choose to eat – where it comes from, how it was One Planet Plate restaurants worldwide. These grown, and how it gets to our plate – all play a feature videos of top chefs demonstrating how huge role. Eating local and seasonal produce, switching to plant-based alternatives, and avoiding unsustainable fishing are among the are many ways we can make a positive impact through our food choices. I'm very excited about a new food sustainability initiative I helped launch recently in Singapore. I represent the “One Planet Plate” campaign here which was first unveiled in Singapore and soon to expand around the world.
One Planet Plate is driven by Food Made Good – part of the Sustainable Restaurant Association – which supports the F&B and food retail sector to anticipate and act on current and future challenges. Food Made Good raises awareness about the inherent problems in our food system and makes more sustainable (and delicious) alternatives popular.
48 LIVING IN SINGAPORE
