Article Source: Plate up for Glasgow
First Published: 12 October 2021 8:40
Updated: 12 October 2021 8:41
Image: Some of Glasgow’s best chefs taking part in the Plate up for Glasgow initiative which kicks off today. L-R Frazer McGonigle (Broken Pony); Tom McDermott (Sprigg); Seb Wereski (Eusebi Restaurant and Deli); John Molloy (The Duke's Umbrella); Colin Campbell (Bowl); Lewis Benett (Sprigg); Jake Walters (Drygate)
The initiative, designed to address food waste and its impact on climate change, has officially kicked off.
Throughout the campaign period, (12 October – 12 November, inclusive) diners can look forward to sampling a range of sustainable low waste dishes and drinks created by some of the city’s best chefs.
Alison McRae, Senior Director at Glasgow Chamber of Commerce and initiative lead at Circular Glasgow, which backs the campaign, said: “Plate up for Glasgow was created with the thinking that by coming together, hospitality businesses can rebuild the local economy, while collaborating on how to become more sustainable and profitable.
“Globally, food is currently one of the most significant waste streams, and we cannot ignore these uncomfortable truths any longer. As the voice of businesses and the move towards a more circular economy in Glasgow, we at Circular Glasgow are emboldened by the 36 fantastic hospitality businesses getting behind this initiative, influencing a positive shift in behaviours and attitudes whilst taking action to encourage long term change within the industry.”
To make a reservation for Plate up for Glasgow, please visit: plateupforglasgow.co.uk/book-now/
A full list of participating hospitality venues can be found below:
Alston Bar & Beef
Eusebi Restaurant & Deli
Grain and Grind
Hug and Pint
Ox and Finch
Phillies of Shawlands
Porter & Rye
Riverhill Coffee Bar
Soul Food Kitchen
The Battlefield Rest
The Dapper Mongoose
The Dukes Umbrella
The Prancing Stag
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