Eco-friendly InnuScience proud to sponsor ‘Chef of the Year’ at Food Made Good Awards
Fast-growing InnuScience, an established global leader in commercial cleaning systems based on biotechnology, was delighted to be the sponsor of the ‘Chef of the Year’ award at the recent Food Made Good Awards held in London.
The winner of what was a new category at this year’s awards was ‘ethical chef’ Deri Reed, who owns The Warren in Carmarthen, Wales.
The Food Made Good Awards are the Sustainable Restaurant Association’s (SRA) annual industry accolades for the most progressive purveyors of food and drink.
Some of the UK’s best-known restaurant and café brands as well as independent operators, caterers and suppliers, were among the 20 winners rewarded for their positive response to the climate crisis, with a host of innovative and impactful ways of reducing their environmental impact and increasing their positive impact on society.
Deri Reed teamed up with a supplier friend to launch The Warren. It was created by the community and for the community. Locals invested £20,000 to meet the crowdfunding target and now thanks to Deri’s tireless work to showcase the incredible West Wales larder, customers are enjoying organic, local produce at affordable prices. Deri’s commitment to the community means the restaurant also doubles as a venue for many local groups.
On receiving the award at the Troxy music venue in Stepney, Deri said: “Winning the Food Made Good Chef of the Year award is amazing. It’s the energy we thrive off to keep going the extra mile to buy local, seasonal and organic. It will certainly highlight sustainability in my local area.”
Greta Thunberg was named Raymond Blanc Sustainable Food Hero, by the SRA President, for “waking one generation, shaking at least one more and inspiring millions to engage and act on climate change.”
Raymond Blanc, President of the SRA, said: “Tonight’s winners of the Food Made Good Awards demonstrate that we can take risks, influence our guests to make better choices and use creative skills to ensure that every meal we serve has a positive impact.”
Nick Winstone, co-founder and MD of InnuScience UK, said: ““InnuScience is passionate about providing high performance, responsible products that leave lasting impressions, so that you can go green without compromising the quality of your cleaning. Our revolutionary biotechnology products offer superior performance and unrivalled value for money. They are also planet conscious and people friendly.”
Mr Winstone added: “We are also proud to be leading the way in sustainable packaging by having all of our packaging now in either recycled or bio-plastics. It’s easy to have one or two lines but to have moved everything across has been a real challenge that our team has risen to, resulting in us now leading the way in terms of sustainable products in and out of the bottle.
“We believe the future of sustainability is in showing a total commitment to recycling and being environmentally friendly. Currently we have pilot projects to look at how we can optimize closed loop recycling, as well as getting used bottles back to us for rebottling.
InnuScience UK, based in Milton Keynes, is the youngest and fastest-growing of the top 15 manufacturers in the country supplying biotechnology-based cleaning products to the Facilities Management, Building, Hospitality and Care Sectors.
A full list of the Food Made Good Awards 2019 winners can be found here.
The Food Made Good Awards are run by the Sustainable Restaurant Association to celebrate everything exciting about British hospitality businesses, chefs and suppliers doing the extraordinary to make food good – delicious, ethical, sustainable. Those businesses that have made it on to the shortlist have demonstrated impact, influence and integrity.
The Sustainable Restaurant Association (SRA) is a not for profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out. Their Food Made Good programme helps foodservice to focus on the issues affecting the food system and to work towards a shared goal of serving meals that don’t just taste good but do good too.