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; www.restaurantgeranium.dk), 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; www.mondo-organics.com.au) 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; www.safrestaurant.com), offers organic cocktails to go with beetroot ravioli.
The Vegetable Garden at Soneva Fushi by Six Senses, Maldives (00 960 660 0304; sixsenses.com), 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; woodberrykitchen.com), spotlights regional Chesapeake produce including organic meats and local seafood.