According to a study by The World Bank, agricultural production will reduce by 15% to 30% by 2080 as a result of climate change.

News like this has caused the restaurant world to respond with appropriate action so that it’s now an expectation of practically every new client of ours that sustainability be a major aspect of their project, be that supermarket, food hall, café or restaurant. As a result, we’re constantly scouting around for the world’s leading sustainable eateries. Here are some of our favourites.

Noma

Courtesy of Dezeen

Rene Redzepi’s Noma in Denmark has a strong focus on seasonality. The menu is divided by three seasons (vegetable, game & forest, and seafood season), with vegetarians warned not to dine at the restaurant during the game & forest or seafood seasons.

Noma’s original space was located close to Copenhagen’s old port and featured greyscale, rustic interiors (designed by Space Copenhagen)

The new location is an ex-military warehouse called Søminedepotet, constructed in 1917 and once used to store mines for the Royal Danish Navy. Composed of 11 individual spaces, “Each building-within-the-building is connected by glass covered paths for chefs and guests to follow the changes in weather, daylight and seasons – making the natural environment an integral part of the culinary experience,” said BIG.

Farmacy

Based in Notting Hill, Farmacy is one of London’s original plant-based restaurants, with a fully vegan menu.

The interior is natural and authentic, contemporary with a new wave edge. All packaging is recyclable or compostable, and all food waste is kept to an absolute minimum. Ingredients are locally sourced and wines are organic and biodynamic.

The main focal point at Farmacy is the central bar, which acts as a meeting point and a place to relax before or after a meal. It is visually impactive with bartenders working around a bar back full of alcoholic and non-alcoholic beverages that reflect the restaurant’s organic, sustainable theme. Shots of wheatgrass and other healthy potions can be purchased at will.

Azurmendi

Courtesy of Mitchell Davis

Located 10 minutes from Bilbo, Azurmendi is a three Michelin star restaurant by Vasque Architect, Naia Eguino, sat in an LEED-certified modern glass box perched on a hill adjacent to a winery.

Courtesy of Spanish Hipster

The aim is to produce the most delicious food possible consistent with the UN’s sustainability development goals. Eneko Atxa’s kitchen produces playful bites of stunning food, made from locally sourced ingredients. The restaurant is part of a grander vision, which combines a kitchen/dining area, a banquet space, a modern day greenhouse, culinary lab and a winery.

It is the confluence of these elements, combined with the serene environment, that create a transcendental experience.

Cub

Cub is a collaboration between Ryan Chetiyawardana (aka Mr Lyan), and award-winning chef Douglas McMaster who owns Brighton’s zero-waste restaurant Silo. It is an intimate neighbourhood restaurant in Hoxton, London, which offers a choiceless, seasonal menu, set against a sustainable interior.

From paper mulch light shades to recycled, blended yoghurt pots that create the table tops, to breathable recycled clay walls that filter the air, Cub has been designed with sustainability at the heart of the concept. With warm, ochre-furnished interiors by Juliet Walmsley, Cub is on the right side of cosy, and offers a theatre-like experience around booths that act like a chef’s table.

Kausmo

Courtesy of Bibi Gourmand

Each meal at Kausmo presents a thoughtful approach for guests to think about how they can all make more conscientious choices in their everyday lives. The petite 16-seat restaurant takes a minimalist approach to its interior, which is so small it could be somebody’s living room. The scale adds an element of sincerity to the overall mission, which is to show how customers can create more ethical and sustainable food choices.

According to co-creators Lisa Tang and Kuah Chew Shian, the concept will use cuts of meat that are unpopular, and fruits and vegetables that are overstocked, over-ripened, and oddly-shaped and sized.