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Top Chefs ‘Chop & Chat’ with us about climate conscious cooking

Belu and WaterAid launch a new sustainability campaign for World Water Week, with enlightening research into consumer thinking.

In the new ‘Chop & Chat’ video series we team up with WaterAid and speak to chefs, authors and food influencers including Chantelle Nicholson, Dave Mothersill, Modern South Asian Kitchen author Sabrina Gidda, and food influencers Max La Manna, Dee’s Table and Naturally Stefanie share their views on cooking more sustainably, along with top tips on how to do it.

Kicking off the weekly video series is Chantelle Nicholson, head chef and owner of Apricity, recently awarded a Michelin Green Star and part of a pioneering group of chefs and restaurants placing sustainability at the heart of their business.

Watch Chantelle’s episode here.

Chantelle Nicholson said:

“At Apricity, we have a zero-waste mentality. We focus on seasonality, and we protect plants, champion responsible suppliers and make conscious choices about how we use water. It’s these sustainable practices that help us to deliver a memorable culinary experience, whilst regenerating our environment and the food industry.” 

7 in 10 Brits want to dine at more sustainable restaurants

A new survey we commissioned with WaterAid via YouGov revealed that nearly two thirds of the UK public (61%) worry that food production will be impacted by climate change, and seven in ten Brits (70%) want restaurants to make themselves more sustainable.

The research explores consumer attitudes to sustainability in the hospitality sector, and to raise awareness of the impacts of climate change on food production and water quality and availability. The ethical drinks company and international charity have teamed up with some of the UK’s top chefs to inspire people to think about how to be more climate-friendly in the kitchen.

Dave Mothersill, founder and head chef at Furna in Brighton said:

“Sustainability is at the heart of what we do at Furna. We use high-quality, seasonal and local ingredients – sometimes foraged from the Sussex countryside – to produce exceptional food. And we partner with suppliers like Belu to ensure we’re putting people and the planet first.”

Denai Moore AKA Dee’s Table with her baked herby meatball dish

The new poll, carried out by YouGov, clearly demonstrates how many consumers are now looking to minimise their environmental impact, with over half of the UK public (53%) wanting restaurants to make it easier for them to make more sustainable choices. Whilst almost a third (32%) would be willing to pay more to eat at a restaurant with greener credentials that operates sustainably or has more sustainable food choices.

When asked which steps restaurants should take to be more sustainable, the top three chosen by the public were to reduce food waste (75%), reduce single use plastics (72%) and use food produced in the UK or locally (69%). Only 29% selected use less water, suggesting a low awareness amongst the general public of the link between climate change and water scarcity, and a reminder that we often take clean water for granted.

Charlotte Harrington, Co-CEO, of Belu said:

“There’s a big push across the hospitality sector in restaurants, cafes, even workplaces, to be more sustainable. With Belu Filter in Action businesses can make the switch from single use bottles over to a filtration system using refillable bottles, which saves on fridge space and reduces the amount of recycling needed. It’s a behaviour change but ultimately supports a closed loop system where we cut out waste and retain a great tasting water source.”

As part of its aim to invest in solutions to ensure a reliable source of clean water for all whatever the future brings, Belu gives 100% of its net profits to WaterAid.

Kate Holme, WaterAid’s Strategic Partnerships Director, said:

“We’re thrilled to be working with Belu and talented food professionals to bring attention to the impact of the climate crisis on water and food production. 1 in 10 people worldwide don’t have clean water and climate change is making it worse. More frequent and extreme flooding is polluting precious water sources, while longer droughts are drying up springs. We’re working with communities to ensure they have a reliable supply of clean water, even in extreme weather.”

For more information about WaterAid and Belu, the Chop & Chat series and recipes please visit: wateraid.org/uk/chop-chat-recipes

Chantelle Nicholson’s courgette and miso salad

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