Founding story

Without sounding like a raging hedonist, I enjoy the finer things in life. Whether that’s sensational food and good wine or travelling to beautiful hotels overlooking pristine blue waters or immaculate landscapes. I am also aware that luxury is often associated with waste, in the sense that we don’t ‘need’ it - which has led me to think about the paradox of whether treating ourselves and sustainability can be compatible. While much needs to change, this platform is to say a resounding yes, and celebrate those in the food and travel space innovating and transforming for the better.    

So, Taste In Green locates and reviews the restaurants, bars, hotels and more making the world a better place, without compromising on exquisite taste and memorable experiences. From eco-hotels powered solely through renewable energy and giving back to their idyllic surroundings and local communities to restaurants bursting with organically and locally grown ingredients and whizzing up dishes made with zero waste, we search out the outstanding. Because after all, the very reason we want to save our planet is so we can keep enjoying it.

The ecological crisis we’re facing is nothing short of terrifying, with the impact not just physical either – eco-anxiety is at an all-time high. What this also means, is that consumers are increasingly seeking out options that don’t add a much heftier price tag than any bill imaginable – the cost to our planet.    

Just like small acts of kindness can have a domino effect, where one smile or compliment can lead to a brighter day for many, I believe that small acts of sustainability can get us closer to global environmental targets, as they make up a bigger picture of new standards for all. With the hospitality industry responsible for up to 15% emissions in the UK, one third of edible food thrown away globally each year and hotels consuming up to eight times more water than some local communities, worldwide transformation across our dining and travel habits is a must.

What’s more, sustainable kitchens knuckling down on plastic or espousing chemical free farming extends beyond the health of the planet to our bodies too. Yet restaurants and hotels across the world are under no current obligation to change. So here, together, we can savour those going against the grain, and munch our way to a better, more purposeful future.

Thanks for reading. If you want to keep informed and involved, sign up to my newsletter as your own small act of sustainability! 

Izzy Schaw Miller, Founder and Editor