The doors of good restaurants frequently display stickers from guidebooks such as Michelin or the Good Food Guide. It is far less common to spot anything that proclaims their green credentials. Even venues making positive moves on sustainability can be coy about flagging it, for fear of boring people.
Consequently, diners who are keen to make better choices for the planet in where and how they eat lack direction. You need to know how to decode a restaurant and its menu, spotting the tell-tale signs of a progressive operation. What marks out a greener restaurant and what should we order when we get there? How, as customers, can we embrace that change?
