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Sushi chain Feng Sushi has won the award for Sustainable Food at the 2012 Sustainable City Awards.
The trailblazing Japanese restaurant, which was founded in 1999, has seven branches across London. It uses only MSC-approved, line-caught mackerel, hand-dived scallops and sustainably farmed salmon. Bluefin tuna and eel are not served by the restaurant, which also works with local farmers to grow produce traditionally found in Asia such as mooli and edamame beans. Packaging is almost entirely biodegradable, chopsticks are made from sustainable bamboo and even used cooking oil is saved to make into biodiesel.
This year, the Sustainable Food category focused on fish and was judged by pioneering Le Manoir aux Quat’ Saisons chef-patron Raymond Blanc, who is passionate about the issue.
In an interview with Square Meal in the run-up to the awards ceremony, Blanc said: ‘Feng Sushi is extraordinary. The level of care and training there is impeccable. They don’t do it for marketing purposes, but the by-product of their commitment is success. This shows that the groups – which were not traditionally led by ethical values – are starting to engage completely around the issue.’