The Metropole Hotel restaurant (The MET) recently launched their new spring menu, with this beautiful infographic that identifies exactly where all their local produce comes from. By sourcing local food, restaurants demonstrate a commitment to sustainability, both by lowering the carbon footprint of their supply chain and by supporting local communities and producers. The MET has also partnered with the Cope Foundation on a community sensory garden project, as part of their broader diversity and inclusion initiatives, where the fruit and vegetables grown by students and volunteers supported by the charity are then used by the chefs in the hotels. For more information see here.
