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Taking an active approach to become more sustainable, the Cinnamon Kitchen, Devonshire Square?s innovative, modern Indian restaurant is finding ways it can help improve issues such as climate change, animal welfare and food wastes. To address these matters, Executive Chef Vivek Singh will oversee Cinnamon Kitchen?s aim to use more sustainable produce, recycling wastes, buy further fair trade and locally sourced products, and conduct additional charitable work. The restaurant hopes to get the seal of approval from the Sustainable Restaurant Association, which helps restaurants who want to make improvements. Also customers can feel they are making a difference to the environment by choosing an eating destination that takes sustainability seriously.

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