BaxterStorey are the proud sponsor of FOOD: Bigger than the Plate

Opening on Saturday 18 May 2019

#PlateUp

What does the future of food look like? This exhibition offers an exciting snapshot of what could be – from edible water bottles to cheese made from human bacteria.

There are lots of big questions being asked around how we can all reshape our attitudes towards food sustainability and change our behaviours to protect and preserve our environment.

5 things to see at FOOD: Bigger than the Plate

Whet your appetite and discover 5 things to see from our upcoming FOOD exhibition, including new commissions and interdisciplinary projects, alongside historical works from the V&A’s extensive collection Opens 18 May, book now: http://bit.ly/2WcW3uj #PlateUp

Posted by Victoria and Albert Museum on Friday, 8 February 2019

We’re working towards a future of sustainable eating in the workplace. With the exhibition giving visitors a sensory experience of the food journey, we look at the part we play across the four key sections of the food cycle.

COMPOSTING

Sustainability is at the heart of what we do. From running food trucks on cooking oil, to our coffee grounds to ground initiative to our award-winning ‘Food Costing the Earth’ programme. By segregating, weighing and reporting food waste, we have seen a waste reduction of 42% which is the carbon equivalent of taking 15,500 cars off the road for a year! Yet it doesn’t stop there, we’re always looking for the next step to reduce our carbon footprint.

Image credit: Ooho - Skipping Rocks Lab

trading
farming

FARMING

We are passionate about sourcing fresh ingredients from high quality local suppliers who care about their produce and livestock. By partnering with farmers and producers directly and planning our menus around seasonal produce, we have reduced our food mileage. We care about giving our customers the best in ethical, sustainable provenance and welfare standards, and are proud to be part of recognised food accreditation schemes such as Red Tractor, Soil Association, RSPCA Freedom Food, and the Marine Stewardship Council.

Image credit: Mechelse Maatiaiskana - 22nd generation Cosmopolitan Chicken Project © Koen Vanmechelen

farming

COMPOSTING

Sustainability is at the heart of what we do. From running food trucks on cooking oil, to our coffee grounds to ground initiative to our award-winning ‘Food Costing the Earth’ programme. By segregating, weighing and reporting food waste, we have seen a waste reduction of 42% which is the carbon equivalent of taking 15,500 cars off the road for a year! Yet it doesn’t stop there, we’re always looking for the next step to reduce our carbon footprint.

Image credit: Ooho - Skipping Rocks Lab

trading

FARMING

We are passionate about sourcing fresh ingredients from high quality local suppliers who care about their produce and livestock. By partnering with farmers and producers directly and planning our menus around seasonal produce, we have reduced our food mileage. We care about giving our customers the best in ethical, sustainable provenance and welfare standards, and are proud to be part of recognised food accreditation schemes such as Red Tractor, Soil Association, RSPCA Freedom Food, and the Marine Stewardship Council.

Image credit: Mechelse Maatiaiskana - 22nd generation Cosmopolitan Chicken Project © Koen Vanmechelen

TRADING

We know our customers care about how their food is sourced. Modern food supply chains are increasingly complex. We have built our business on the integrity and the resilience of our food chain. By developing relationships with local suppliers, our simple sourcing processes are controlled, monitored and conform to defined product food safety, legal and quality requirements.

Image credit: Supernatural Albertsons © Uli Westphal 2014

trading
farming

EATING

Our chef teams are the real innovators when it comes to creating menus that nourish, enrich and most importantly give our customers informed choice. How we eat and where we eat is always evolving. Each of our restaurants are individually designed spaces that cater for agile working, fine dining, meeting spaces as well as the most important part- giving our customers and clients a memorable dining experience.

Image credit: Michael Zee, SymmetryBreakfast

farming

TRADING

We know our customers care about how their food is sourced. Modern food supply chains are increasingly complex. We have built our business on the integrity and the resilience of our food chain. By developing relationships with local suppliers, our simple sourcing processes are controlled, monitored and conform to defined product food safety, legal and quality requirements.

Image credit: Supernatural Albertsons © Uli Westphal 2014

trading

EATING

Our chef teams are the real innovators when it comes to creating menus that nourish, enrich and most importantly give our customers informed choice. How we eat and where we eat is always evolving. Each of our restaurants are individually designed spaces that cater for agile working, fine dining, meeting spaces as well as the most important part- giving our customers and clients a memorable dining experience.

Image credit: Michael Zee, SymmetryBreakfast

ABOUT THE EXHIBITION

ADDRESS

Cromwell Road, London SW7 2RL

EXHIBITION

Opening on Saturday 18 May 2019

PRICE

£17.00 - Concessions apply

Advance booking is recommended

Image credit: Theater of the Sun by Fallen Fruit

Header image credit: honey & bunny (Sonja Stummerer & Martin Hablesreiter) Daisuke Akita