I have spent the last fifteen years running restaurants and buying produce from London wholesalers. I started my career as an environmental scientist and have always looked at food in the context of its impact.
As a chef I have been constantly frustrated by the lack of information relating to the environmental impact of the produce that I buy, but have never had the time to investigate. My response to this has been to step out of my chefs shoes into a pair of Wellington boots to find out the facts. Armed with a deeper understanding and filled with a desire to tackle the issues I have formed The Food Initiative.