We are very excited here at Cambridge Sustainable Food to be sponsoring the Local Food Champion category of the Food and Drink Awards 2016, run by the Cambridge News. We really need lots of people to nominate their favourite local sustainable food business – it’s not just about local food, although that is obviously important, but about lots of other sustainability issues (see below). You can nominate any food business in and around Cambridge up until July 7th – it’s all done online and it’s quite quick.
It would also be great if all of us who are concerned about food sustainability nominated businesses and people in the other 9 categories, too, if we know a sustainable business that fits the bill: Food/drink Producer; Street Food/Pop-up; Restaurant; Farm Shop/Deli; Chef; Pub/Bar; Rising Star; Tearoom/Coffee Shop; Takeaway. The way it works is that the three businesses or individuals in each category with the most nominations get on to the short list and are judged by an independent expert.
These are the criteria for the Local Food Champion award. (Not every suitable business will necessarily meet all of them – it’s the commitment to sustainability and ethical issues that matters.) To quote the Cambridge News:
“Contenders for this award should all be flying the flag for local produce and showcasing it with skill in their cooking: that’s a given. But this category is about far more than buying local – it’s about being committed to sustainability.
Nominees should source local ingredients directly from independent suppliers; produce environmentally-friendly menus, low in meat and dairy and high in organics and sustainably-certified fish; promote food fairness, endorsing Fair Trade and implementing the Living Wage; support health and wellbeing, by reducing levels of sugar, salt and saturated fats, keeping healthy options affordable and signing up to an animal welfare scheme; and lessening waste, by cooking with care and running a diligent recycling system. The winner will be someone who cooks with equal parts conscience and culinary flair.”