The scallops used in The Pompadour by Galvin are sourced from The Ethical Shellfish Company which is a family-run business based on the Isle of Mull. The owner, Guy Grieve was so shocked by the damage that mass scallop collecting does to the sea that he set up the company in 2010 and began hand-diving himself for scallops. When scallops are hand-dived, this eliminates damage caused to the sea floor and smaller scallops can be left to have more time to grow.View this Recipe
MORE VEG: Putting veggies in the limelight and shifting meat to the sideline is better for both our health and the planet, helping to cut carbon and save our precious resources.
WASTE NO FOOD: Did you know one-third of all food produced is wasted? Repurposing would-be food waste in a creative way is key to contributing to a better food future.
LOW CARBON FOOTPRINT: A low-carbon recipe uses ingredients that don’t require a lot of resources to produce, helping to conserve our earth’s natural reserves.
CELEBRATE LOCAL: By using locally sourced produce and cutting food miles, we can protect the environment and support our local economies.
SOURCE FISH SUSTAINABLY: Sourcing fish responsibly keeps our oceans healthy for years to come. With 90% of fish stocks over-fished, keep the balance by using fish from sustainable sources.
BETTER MEAT: The ready availability of cheap meat poses not only moral and ethical questions but also a huge environmental threat. Limiting the meat you eat to high-welfare is a great place to start.
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