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Green Cuisine

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Wall Street Journal looks at London’s sustainable restaurants, who are setting a new culinary trend.

Things aren’t the way they used to be at Moro, the celebrated restaurant in London’s Clerkenwell district. The Spanish-Moroccan cooking is as good as ever, and the restaurant, which opened in 1997, is still booked weeks in advance. But something significant is happening behind the scenes. Moro has begun to aggressively take environmental issues into account when deciding how and where to get its food, says the director and co-owner, Mark Sainsbury. Moro, a longstanding symbol of London’s radical makeover as a culinary capital, has gone green where it counts most and has become a symbol once again — this time, of the city’s sustainable restaurant movement. “My eyes have opened to what’s going on,” says Mr. Sainsbury of his growing environmental awareness. – From WSJ



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