Last Thursday night, Feng Sushi was announced as the proud winner of The Sustainable City Award. Fprmer MD Silla Bjerrum took home the ‘green gong’ in the Sustainable Food category, which this year focuses on sustainable fish and was judged by eminent chef Raymond Blanc.
The modern Japanese restaurant, which was founded in 1999, now has 8 branches London-wide and has always been a trailblazer in sustainability. Fish is impeccably sourced, from MSC-approved mackerel which is line-caught in season, to hand-dived scallops, to sustainably farmed salmon. Blue fin tuna is off the menu as is eel, and Feng Sushi has developed a ‘faux unagi’ dish to replace it, as well as working with local farmers to grow produce traditionally found in Asia such as mooli and edamame beans. Feng Sushi’s commitment to sustainability extends beyond sourcing to the whole operation. Packaging is almost entirely biodegradable, chopsticks are sustainable bamboo, some deliveries done by bicycle and even cooking oil is collected and made into biodiesel.
Raymond Blanc – Judge of the Sustainable Food category – commented: “The world is changing. Today, food has become part of our consciousness. Consumers, as much as chefs, are now prepared to pay a premium to buy into a sustainable system. In our profession, caterers small and large are embracing these ideals. The Sustainable City Awards’ Sustainable Fish category has showcased the best of the UK hospitality industry in terms of sustainable fishing and revealed that eateries across the spectrum are embracing innovation with entrants as diverse as a fish and chip shop in South Shields to a large catering chains.
“There was an array of excellent entrants but Feng Sushi stood out to me as a winner. Whilst they specialise in Japanese food, Feng Sushi is working hard to discover largely British and European suppliers to source ethical and sustainable fish. Only their yellow fin tuna is flown in and comes from the Maldives, the nearest place you can find Sashimi grade quality of this fish. With just seven restaurants, Feng Sushi is taking a leading role and actively investing in improving its supply chain by working with local farmers to grow produce such as mooli and edamame. I hope other restaurants will take inspiration from Feng Sushi in ensuring they ethically source sustainable fish to help protect fish populations and the ocean’s ecology.”