I saw this N.Y. Times article about restaurants in London serving eco-friendly food. Here is an excerpt:
There is a new crop of green restaurants around London, run by chefs who may want to be at one with the environment but also don’t want to limit their customers to vegan fare.
These eco-friendly chefs — who unabashedly serve plump fish, marbled meats, hearty wines and gooey cheeses — are not only working to reduce their carbon footprint by buying local produce whenever possible, but are also trying to expand their businesses by teaching customers that eating green does not have to be a culinary sacrifice.
. . . Oliver Rowe’s restaurant, Konstam at the Prince Albert, gets over 85 percent of its produce from in and around Greater London. It is written in small print on the bottom of the menu, along with the fact that 50 pence from each soup sold in October goes to a charity to fight hunger.