Mauro Colagreco’s restaurant Mirazur becomes the first three-Michelin-star restaurant to obtain B Corp status for its high environmental and social standards.
Discover the 10 most sustainable types of fish to buy and eat. From farmed to wild-caught, this guide can help you make the most environmentally friendly choices.
Some of the UK’s best chefs and restaurants are growing their mushrooms on-site, as climate change bites and foraging conditions become unpredictable. Sudi Pigott investigates the trend.
Vancouver is the epicentre of a global sustainable seafood movement. Discover the city’s best restaurants for sustainably sourced seafood with this Fine Dining Lovers guide.
With heatwaves and water shortages blighting many parts of the world, data can play a part in how we navigate the impending food crisis. Find out more.
See behind the scenes of 'World Central Kitchen', the global non-profit that's feeding those at the front-line of crisis, in a documentary screening on Disney + in May.
Fabrizio Caponi of Osteria l'Ciocio in Suvereto, Tuscany, is digging into the past to find a better future for food. Discover what the chef had to tell us.
Massimo Bottura Announces the International Day of Awareness of Food Loss and Waste, an awareness campaign conceived by the UN to fight food waste. Find out more.
A recent study shows that the hospitality and leisure industry is at the vanguard of the fight against climate change, as European wine and fruit yields are hit by unseasonable weather conditions. Find out more.
The Spanish chef and Basque Culinary World Prize winner describes his school project to reduce childhood obesity in Spain, and reveals details about his new sustainable restaurant.
A Spanish minister has appealed to the EU's largest meat-consuming population to reduce their consumption, including barbecuing less frequently. Find out more.
S.Pellegrino and Food for Soul, the non-profit organisation founded by Lara Gilmore and chef Massimo Bottura, form a new global partnership to drive social and environmental change and promote a sustainable food culture.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.
The Australian fish butcher says not eating fish is not the answer, we just need to learn how to use fish better. Find out Niland's thoughts on the future of fish.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.
Sustainability is the goal for many restaurateurs, but in Singapore it has its own unique challenges and rewards. Fine Dining Lovers spoke to the chef-owner of Asia’s 50 Best Restaurants award-winner 'Restaurant Labyrinth' to find out more.
Three-Michelin-starred chef Christopher Coutanceau explains why eating fish out of season sacrifices sustainability as well as flavour on the plate, and why pouting is a most underrated fish.
Penicillin in Hong Kong has been described as the city's first 'closed loop' bar. But what does that mean? Lorna Parkes speaks to the people behind the sustainable cocktail concept to find out.
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