Chefs in Schools

An initiative led by chef Nicole Pisani that's transforming food, food culture, and food education in primary schools by finding and training restaurant chefs to work in school kitchens.


A fundraising initiative curated by SUITCASE Magazine's Serena Guen, Clerkenwell Boy and Gemma Bell in partnership with Unicef NEXTGeneration London, featuring two cookbooks, supper clubs, restaurant takeovers and other events in London and worldwide, raising money for Unicef’s Children of Syria Fund.


A nose-to-tail eating experience at Spitalfields Market and Market Halls Victoria from chef Tom Griffiths, Flank prides itself on sustainability by finding a judicious (and delicious) use for every part of the animal – and vegetables when it comes to its vegan menus.

16 Horner Square, London E1 6EW;

Imad's Syrian Kitchen

Run by Syrian refugee Imad Alarnab, this pop-up comes fully staffed by Help Refugees volunteers and includes a three-course set menu designed to provide a taste of Syria and aid those affected by the country's refugee crisis.

Little Green Duckie

A series of supper clubs put on by Hackney-based sustainable living bloggers Little Green Duckie in partnership with food-waste charity FoodCycle, which uses donated food for its menus and gives profits back to the charity.

Plastic Pledge Supper Club

A supper club by Rose Lloyd Owen that sought to educate about the environmental impact of plastic in the food industry, featuring a five-course menu cooked in a kitchen devoid of plastic, with an additional discussion from a panel of experts.


Simon Whiteside's 32-cover pop-up offers a refined take on fresh and sustainable British and Irish seafood, boasting an ever-changing menu that celebrates local produce, with spirits from the Sustainable Spirit Co.

Pop Brixton, 49 Brixton Station Road, SW9 8PQ;

Smoke & Salt

A pop-up restaurant by co-chefs Aaron Webster and Remi Williams, serving up sustainable small plates in a repurposed shipping container alongside a conscientious focus on seasonal and local ingredients.

Pop Brixton, 49 Brixton Station Road, SW9 8PQ;

Waste Not Want More

Run in partnership with The Felix Project, this initiative operates across the D&D group's 40-plus venues and is aimed at increasing awareness about sustainability, promoting a move towards the reduction of food waste within the restaurant industry and donating surplus food and ingredients to the charity.

Zoe's Ghana Kitchen

A series of pop-up restaurants and supper clubs that aim to educate diners on the food and culture of West Africa, with an emphasis on local and sustainable sourcing, food waste and offsetting carbon footprint wherever possible.