The kitchen is a unique spot where creativity meets conscience and this year, WWF-SASSI is once again proud to partner with the JHP Gourmet Guide™ to honour chefs who are redefining what it means to cook sustainably.
WWF-SASSI recognises that sustainability is a journey, and that success is not achieved overnight.
This award is given to chefs who have made it their daily mission to ensure that sustainability is of paramount importance in everything they do. The Green Philosophy Plate recognises chefs and restaurants that make sustainability a daily commitment, weaving environmental responsibility into their ingredients and menu offerings. The following criteria are considered for the Green Philosophy Plate:
- Responsible sourcing of sustainable seafood and other produce
- Support for local suppliers
- Traceability and seasonality of ingredients
- Reducing food waste
- Overall kitchen philosophy
- Innovative use of unusual or thought-provoking ingredients
- Use of alternative protein sources
- Futureproofing the business
The award celebrates a Green Philosophy as demonstrated by an individual, and a restaurant team. This year, WWF-SASSI Green Philosophy Plates are being presented to:
Chef Gregory Henderson, a WWF-SASSI Ambassador, recognised for making monumental waves in the industry through his unwavering and impactful commitment to sustainability and his role as an advocate for nature.
Terrarium by Chef Patron Chris Erasmus (WWF-SASSI Trailblazer Chef) and Head Chef Anlou Erasmus, honoured as the restaurant that has shown outstanding dedication to best practice in accordance with WWF-SASSI guidelines.
De Tafel Executive Chef
WWF-SASSI Ambassador
Terrarium Chef Patron
WWF-SASSI Trailblazer Chef
Terrarium Head Chef
