Greenwashing within the hospitality sector is rife, and sustainability credentials are often an afterthought. Not so for organic restaurateur Geetie Singh-Watson, who has a habit of making sure everything she buys is ethical, fairly traded and organic. Unsurprisingly, she never shops in supermarkets and hasn’t done so for 20 years: “Nobody needs to go to a supermarket – I use farmers’ markets and independent shops, and my theory is you spend a lot less because you are not sold extra rubbish as you walk down the aisles.”

In 1998, she opened Britain’s first organic gastropub, The Duke of Cambridge, ...


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