The Sustainable Restaurant Association chose East London’s iconic Troxy as the venue for its annual Food Made Good Awards, which celebrate innovation and dedication to carbon and waste reduction from the UK’s restaurants and producers.
Given the increasing demand for ethical and responsible dining in the events and catering industry, the awards – held on November 5th – showcased the future of sustainability with carefully curated producers, caterers and drinks providers and a robust waste strategy for the 500 attendees.
Guests were welcomed with a VIP drinks reception and a selection of vegan and vegetarian canapes provided by Fooditude and Poco Tapas Bar. London street food favourites KERB provided four traders, offering entirely vegetarian dishes from stations positioned around Troxy’s stunning art deco interior, showcasing independent businesses with a focus on reducing food miles and waste.
Propercorn and Green & Blacks chocolate supplied delicious snack options while a bowl food main course was provided by The Cinnamon Club using cobia, farmed sustainably in the ocean near Panama, by Open Blue.
The event also featured the leading lights in sustainable drinks production including Freedom Beer which champions zero water waste in the production of its beers and British Uncommon Wine, whose canned wines have reduced waste in every element of its production and delivery.
Hyke Gin, which is made completely of otherwise wasted grapes, Square Root Soda, who used only compostable cups and Reliquum Cocktails, who make their drinks using leftover apples, completed the line-up for guests to try on the night.
Green recycling champions First Mile were an integral part of the evening, making sure all the waste was correctly sorted.
Hosted by cook and bestselling author Melissa Hemsley alongside celebrity chef Raymond Blanc and celebrated food broadcaster Prue Leith, the awards also featured entertainment from Eyecon Art, the Trinity Jazz Trio and DJ Nikolas Babic.
Troxy head of Sales Millie Tuppini, who project managed the evening, said: “We absolutely loved working with the Sustainable Restaurant Association on this year’s Food Made Good awards.
“Every detail was addressed to ensure that we minimised the impact of the evening, including having a multi-stream recycling policy throughout the venue and carefully selected ingredients for every dish. The evening saw businesses from huge casual dining operators Nando’s through to independent restaurants all over the country celebrated for a dedication to sustainability which runs throughout their operations every day.”
Sustainable Restaurant Association Events Manager Roz Salik said: “It was a pleasure and privilege to host our Food Made Good Awards at Troxy this year.
“From the day we started planning the event through to the big night itself, we have enjoyed the shared ethos and commitment to stage an awards ceremony that all 500-plus guests could enjoy knowing that it didn’t cost the earth.”