City of London Sustainable City Awards seek to award food practices

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Raymond Blanc launches Sustainable City Awards

Raymond Blanc launches Sustainable City Awards

Celebrity chef Raymond Blanc has opened applications to the City of London Corporation’s Sustainable City Awards.  

The Corporation provides local government services for the financial and commercial heart of Britain – the Square Mile.

The Sustainable City Awards were launched in 2001 and are run in partnership with 20 organisations, including livery companies, trade bodies, voluntary sector organisations and businesses.

Blanc visited the Guildhall in the heart of the Square Mile to champion sustainable fishing and food practices.

The UK-wide Sustainable City Awards recognises exemplary sustainable business practice across a full spectrum of 12 categories including Sustainable Buildings, Sustainable Procurement, Tackling Climate Change, Air Quality and Sustainable Food. 

To seek out the UK’s most sustainable caterers, award organisers at the City of London Corporation enlisted the help of the top chef, who will present this year’s Sustainable City Awards at the Lord Mayor’s residence, Mansion House, in March 2012.

As the chosen award host, responsible restaurateur Blanc reveals the Sustainable City Awards is keen to recognise sustainable food practices, echoing initiatives such as Hugh Fearnley-Whittingstall’s Fish Fight campaign.

The Royal Society for the Arts-accredited Sustainable City Awards are one of only eleven UK feeder schemes for the European Business Awards for the Environment, giving all category winners the chance to gain international recognition for their environmental efforts.

In its 10 year history, the Sustainable City Awards has celebrated some of the UK’s most innovative organisations. There has been a diverse variety of winners; from eco-pubs such as the Duke of Cambridge, the UK’s first organic gastro-pub, to City bastions like Deutsche Bank and construction giants such as Skanska.

Simon Mills, head of sustainable development at the City of London Corporation, said: “The sustainable food agenda continues to be fascinating and the City of London Corporation is keen to join the fight for fair food by identifying some of the UK’s most sustainable restaurateurs. 

“As our resources become ever more precious, it is imperative that organisations across the UK adapt sustainable business practices. By highlighting exemplary initiatives, the Sustainable City Awards demonstrate all organisations of all sizes can make a positive impact.”

Blanc said: “Good ethics should be part of everyday business. Entering these prestigious awards is a chance for the restaurants and caterers of this country, along with all organisations entering, to shout about what they are doing to protect our precious marine resources, get rightful recognition and inspire others. I look forward to seeing some of the UK’s finest sustainable food companies gaining the recognition they deserve when I judge the Sustainable Food category and present the awards in March.”

The closing date for entries is 14 November 2011.

Those interested in applying should refer to the website: www.cityoflondon.gov.uk/sca