Japanese restaurant and take-away chain Feng Sushi has won a Sustainable City award.
Managing director and co-founder Silla Bjerrum took home the “green gong” in the sustainable food category, which this year focused on sustainable fish and was judged by celebrated Michelin-starred chef Raymond Blanc.
Founded in 1999, Feng Sushi now has seven branches across London and its ethical approach to sourcing fish has always been a focus of the business, the company said.
Line-caught and in-season MSC-approved mackerel sits alongside hand-dived scallops and sustainably farmed salmon, while bluefin tuna and eel is off the menu. Feng Sushi said it had developed a “faux unagi” dish to replace it, and that it workeds with farmers to grow produce traditionally found in Asia such as mooli and edamame beans.
Packaging is almost entirely biodegradable, chopsticks are sustainable bamboo and cooking oil is collected and made into biodiesel.
Raymond Blanc commented: “There was an array of excellent entrants but Feng Sushi stood out to me as a winner.
“I hope other restaurants will take inspiration from Feng Sushi in ensuring they ethically source sustainable fish to help protect fish populations and the ocean’s ecology.”
By Janie Manzoori-Stamford
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