Food Of The Week: The world wakes up to eco eating

Organic, biodynamic and sustainable ingredients are increasingly on restaurant menus around the world.

Danish chefs Rasmus Kofoed and Soren Ledet won a Michelin star for their biodynamic, organic cuisine at Geranium, Kongens Have, Kronprinsessegade 13, Copenhagen (00 45 3311 1304;, where the menu might include crispy sweetbreads and crab with sorrel.

Organic, sustainable produce is used at Mondo, 166 Hardgrave Road, West End, Brisbane (00 61 7 3844 1132; in eco-friendly dishes such as rare seared South Australian venison.

Accompany organic, macrobiotic vegetarian dishes such as cheese and basil ravioli with a healthy wheatgrass shake at Le Potager du Marais, 22 rue Rambuteau, Paris (00 33 1 42 74 24 66).

The "bio bar" at the recently opened Saf, 152-154 Curtain Road, London (020-7613 0007;, offers organic cocktails to go with beetroot ravioli.

The Vegetable Garden at Soneva Fushi by Six Senses, Maldives (00 960 660 0304;, has cut its food miles to zero. Customers choose a selection of organic vegetables grown around the restaurant and served within minutes of being picked.

The Woodberry Kitchen, 2010 Clipper Park Road, Baltimore (001 410 464 800;, spotlights regional Chesapeake produce including organic meats and local seafood.