Raymond Blanc 

Raymond Blanc Fights for Fair Fish as he launches Sustainable City Awards

 21 October 2011




Today, this year’s award host and judge of the Sustainable Food category, celebrity chef Raymond Blanc, opened applications to the City of London Corporation’s Sustainable City Awards. He 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 have enlisted the help of Raymond Blanc, who will present this year’s Sustainable City Awards at the Lord Mayor’s residence, Mansion House, in March next year.

As the chosen award host, responsible restaurateur Raymond Blanc reveals that 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 ten 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, says: “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 that all organisations of all sizes can make a positive impact.”

Raymond Blanc added: “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."

Cyrus Todiwala, Chef-Patron of Café Spice Namaste, who won the Leadership in Sustainability Award in 2010-11 comments: “Ethical sourcing is a personal commitment, but it is also key to our business. Customers are increasingly attracted to restaurants that operate in a sustainable way. Winning a Sustainable City Award is a real mark of excellence and pride, and proof that sustainability can go hand in hand with commercial success, well worth noting in the current economic environment.”


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

For more information on the Sustainable Fish City campaign, visit Sustain's website: http://www.sustainweb.org/sustainablefishcity/

Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.


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