Eating Out: Keep the conscience as clean as the plate

Restaurants are going green by using seasonal organic produce, energy-efficient equipment and eco-friendly practices.

At BioM, Fredericiagade 78, Copenhagen (00 45 33 32 24 66; biom.dk) even the paint on the walls is organic. The modern Danish dishes might include fried and poached veal with glazed onions and potato blinis.

Learn about organic farming on a tractor trailer ride around Riverford Farm, Wash Barn, Buckfastleigh, Devon (0845 600 2311; riverford.co.uk), before gathering around communal tables in the farm's Field Kitchen restaurant for a lunch of braised lamb shoulder with vegetables.

Diwan, Bergmannstrasse, 59 Berlin (00 49 30 492 12 83; bio-diwan.de), is so green that the Lammsbräu pilsner beer is organic. Med-style dishes include orange and carrot soup with chilli and coconut foam served with prawns.

Chef Petteri Luoto of Mecca, Korkeavuorenkatu 34, Helsinki (00 358 9 13456 200; palacekamp.fi), has a Climate Change menu of dishes such as smoked pike sausage with cep mushroom casserole.

Sequel, 3362 Yonge Street, Toronto (001 416 480 0996; sequel.ca), serves sustainable produce such as diver sea scallops with Ontario violet organic potato purée and a prosciutto crisp.