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Plymouth chippy up for sustainable takeaway award



Kingfisher Fish & Chips in Plymouth, Devon, has made the shortlist for the Good to Go Award at the Food Made Good Awards 2018 hosted by the Sustainable Restaurant Association’s (SRA).


The award-winning chippy is one of three takeaways vying for the accolade, and the only fish and chip shop to feature across the 17 categories.

The Food Made Good Awards recognise restaurants and foodservice businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable. Categories honour a range of outlets from those that have taken steps to preserve energy and water, to new outlets with sustainability built-in, to those turning leftovers into meals.

The Good to Go award, sponsored by Just Eat, is designed to reward a business whose main focus is takeaway (more than 50%), and which is helping to drive the sector forward in a positive way.



Commenting on the news, Kingfisher co-owner Craig Maw said: “Responsible sourcing is at the heart of Kingfisher. Quite simply, if it’s not sustainable, it doesn’t go on our menu. We also regularly review our packaging to reduce our environmental impact and recently introduced our own branded insulated bags for life and reusable cups. It’s an ongoing challenge but something we’re determined to crack.

“We're proud to be flying the flag for the takeaway market and to be recognised alongside such great names in the SRA Food Made Good awards shortlist.”

Chris’s Fish ‘n’ Chips won this award in 2017 for its compelling mix of sustainable seafood, consumer messaging and industry leading packaging.

Raymond Blanc, OBE, president of the SRA, said: “The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future. Whether it is chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”

Kingfisher took home the Source Fish Responsible Award at last year's SRA Awards.

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