Did you know that a whopping 8 million tonnes of plastic enters the ocean each year and by 2050 plastic in the ocean could outweigh fish? Plastic waste from food and drink is one of the biggest culprits, which is why we launched our Project Ocean campaign in 2011 (we have since banned single-use plastic water and carbonated drinks bottles, plastic carrier bags, straws and microbeads). Our newest accomplishment? Chop’d in our Foodhall at Selfridges London is now serving salads in 100 per cent recycled (and recyclable) plastic containers. But what can you do to help? From investing in a sleek reusable water bottle (you can even refill it at our water fountain outside our main Duke Street entrance) to saying no to single-use plastic bags, every little helps.

How often do you find yourself throwing food in the bin after it’s been left untouched in your fridge? In the UK alone we waste 10 million tonnes of food each year, which is why Selfridges’ Executive Sous Chef, James Holah, came up with our ‘Less Waste, More Taste’ initiative. Fruit, veg and other ingredients from our Foodhall and restaurants that would otherwise go to waste are collected and turned into delicious daily specials served in our restaurants or into tasty treats sold in our Foodhall (we also stock brands like Rubies in the Rubble and Snact that tackle food waste with their delicious chutneys and fruit snacks). Look out for the Less Waste, More Taste mark on our menus and food tickets to whet your appetite or find inspiration for what you could make at home from your leftovers – there’s plenty!

A tasty answer to eating more sustainably is cutting down on food miles. We love home-grown flavours and work with as many British producers as possible to stock our Foodhall and kitchens full of flavoursome, seasonal produce. One of our favourites is Daylesford, a sustainable and organic farm in the Cotswolds, where they not only grow but cook too. From jams to bone broth and bee pollen, you don’t have to go searching far and wide for food that helps keep your carbon footprint down and the planet happy (hurrah!).

We love food that is not only good for the planet, but for people too. Which is why we feel pretty guilt-free when we treat ourselves to some of our ethically sourced chocolate from the Confectionery Hall. From brand-new Tony’s Chocolonely (who have committed to creating a 100% Fair Trade cocoa industry by working closely with their cocoa farmers in Africa) to Cornwall-based Chocolarder (who ethically source their beans from all over the world) and oh-so stylish Goodio from Helsinki (who were founded on the principles of sustainability, well-being and transparency), chocolate just tastes that much better when it’s made with love. Top tip: make sure you look out for the Fair Trade mark when you’re looking for a chocolatey pick-me-up.

As veganism remains one of the biggest talking points in 2019, where we get our protein from has become even more topical. With issues like C02 emissions caused by cattle farming, taking small steps, such as eating more protein from other sources, can make a difference. Here are some ways Selfridges can help: stock up on sustainable fish from the Southbank Fresh Fish counter in our Foodhall or dine in one of our restaurants – we only ever buy and serve sustainable fish. And if you’re really looking to push the boundaries, why not go for insect protein? Yes, really. Available in our Foodhall, Jimini’s range of food made from edible insects, including cricket granola and Buffalo worm pasta, reveals a whole new and innovative way of getting your daily protein dose.