With an ethos rooted in sustainability and eliminating food waste wherever possible, Dinings SW3 sources its fish from Cornish dayboats, as well as a handful of ethical producers across Europe and Japan.
Masaki and his team aim to keep their menu bursting with the best of the season in order to combat food miles and energy output from growing produce year-round. Each and every dish is prepared with the utmost of respect for the ingredient, minimising food waste and adding to their sustainability practices.
Social and environmental responsibility has been made a core feature of Verdura resort, from the architecture of its buildings to its everyday management.
Set up in 2014 as part of Rocco Forte Hotel's commitment to sustainability, Verdura Società Agricola (Verdura Organic Farm) aims to enhance Sicily’s fruits of the earth and involve guests in an ever more authentic and sustainable experience. The 230-hectare Verdura farm boasts an abundance of fruit trees and more than 2600 square metres of land dedicated to Verdura's vegetable garden where a wide range of vegetables and herbs are grown according to strict organic farming methods.
At the heart of this collaboration, is a commitment to delivering extraordinary Japanese cuisine made with only the best, locally and sustainably sourced ingredients.