Wondering what the big deal is about out-of-season seafood, suckling pigs or foie gras; why a smaller menu is actually a good thing; and why ‘sustainability’ remains such a buzzword on the restaurant scene, locally and globally? The judges of the Eat Out Woolworths Sustainability Award will be able to answer all these questions and more at a workshop for interested chefs and restaurant owners in Cape Town on 13 August.
The morning workshop will be held at Eat Out HQ at 19 Bree Street, Cape Town, from 9am to 1pm. Sonia Mountford of Eategrity, Karen Welter of the Longtable Project and Pavitray Pillay of WWF-SASSI will discuss topics including the importance of community and environmental impact, responsible seafood procurement, sustainable agriculture and short food supply chains. Selected farmers will also share information on producing beef and pork, broilers and pasture-raised eggs. Executive chef Michael Cooke at Camphors at Vergelegen, 2017 winner of the Eat Out Woolworths Sustainability Award, will finish off by discussing the impact the award has had on his restaurant.
Now in its third year, the award seeks to recognise a restaurant with a team that understands their responsibility in providing sustainable alternatives that are mindful of the health of the environment, human health and social justice. The team should also understand the importance of supporting higher animal welfare standards in farming. All entering restaurants will be judged on three main categories: responsible sourcing, community impact and environmental impact.
Read more about the criteria and enter here. The winner of the 2018 Eat Out Woolworths Sustainability Award will be announced at this year’s Eat Out Mercedes-Benz Restaurant Awards in November.
Want to attend the workshop? Email Bianca Prins at email@example.com to book your spot now.