Winners at last night's Food Made Good Awards 2018 included Poco Tapas in Bristol, Bartlett Mitchell, Scott Smith's Fhior in Edinburgh, Nando's and JD Wetherspoon.
The Sustainable Restaurant Association's (SRA) industry awards also handed out accolades to Dusty Knuckle Pizza in Cardiff, which uses aluminium take-out boxes; Ode in Devon, a beach restaurant leading a community-wide single-use plastic purge; and contract caterer Bartlett Mitchell, which has increased coffee sales by 20% while also directly supporting the farmers who grow it.
The Food Made Good Awards recognise restaurants and foodservice businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that food can be made delicious, ethical and sustainable.
Raymond Blanc, president of the SRA, said: "Year after year, chefs and restaurateurs continue to delight me with their winning submissions to the Food Made Good Awards, demonstrating how food can be a powerful force for good. Their greatest reward would be for consumers to eat in their dining rooms and for their colleagues across the industry to follow their lead."
The winners of the 17 awards were revealed at a special ceremony at Fest Camden in London. The judging panel for the awards consisted of a representative of each category sponsor, industry experts, last year's winner and one of the SRA's board of directors.
The full list of winners is as below:
•Celebrate Local and Seasonal: FoodSpace, across Ireland
•Serve More Veg and Better Meat: Woods Hill Table, Massachusetts, USA
•Source Fish Responsibly: Lussmanns Sustainable Fish & Grill, Hertfordshire
•Support Global Farmers: Bartlett Mitchell, London
•Open Right Award: Fhior, Edinburgh
•Value Natural Resources: Nando's UK and Ireland
•Reduce Reuse Recycle: Ode, Devon
•Waste No Food: JD Wetherspoon, UK wide
•Good to Go Award: Brunch, Merseyside
•Food Made Good Supplier of the Year: Belu
•The People's Favourite: Dusty Knuckle Pizza, Cardiff
•Treat Staff Fairly: Cafe St Honore, Edinburgh
•Support the Community: The Breakfast Club, London and South East
•Feed People Well: Farmacy Kitchen, London
•Food Made Good Champion: Jim Crouch, catering manager at the University of Plymouth
•Raymond Blanc Sustainability Hero: Professor Tim Lang, professor of food policy at City University London
•Food Made Good Business of the Year: Poco Tapas, Bristol
The Sustainable Restaurant Association (SRA) is a non-profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out.