With 15,000 restaurants in London's capital, the restaurant industry has a significant part to play in reducing both food and packaging waste. There is a surprising level of disparity between the approaches in London's finest eateries. 

We recently ate at The Brasserie of Light in Selfridges. No amount of delicious food or bling-tastic horse sculptures could sweeten the taste of being served a cocktail with a plastic straw in 2019. They told us that they usually used metal straws but had run out. Without requesting a straw, they were floating ocean clogging junk in everyone's drinks. Paper straws are available for sale within Selfridges. So even if all the metal straws were broken (?) it would have been easy to purchase paper straws for customers who requested them. Call me a zealot, but I found this gratuitous use of single use plastic to be unpalatable. If I go back and eat there again, I would be part of the problem. So I will not. 

This is where we are now, there is no time for second chances. When it comes to single use plastics in the catering industry we have to be hard line and boycott eateries that do not share our values. There are complex arguments about the use of plastics in the overall food supply chain, but the argument about single use plastics in restaurants is black and white for me.

I am aware that what we see as customers is only the tip of the melting iceberg. What goes on in the kitchens is equally important. And we need some outliers to champion the types of values we want to feel confident that the price of our dinner is not environmental brutality. 

Really happy to see that Spring, a delicious and delightful restaurant in Somerset House has gone one step further than ditching the plastic straws front of house. They have stopped using cling film and asked all of their suppliers to deliver food in reusable packaging. The next time I feel like a celebration, I will take myself to Spring where they are taking the freshest steps to support our sustainability goals.