1) Use local, seasonally available ingredients as standard, to minimise energy used in food production, transport and storage.

2) Specify food from farming systems that minimise harm to the environment, such as certified organic produce.

3) Limit foods of animal origin (meat, dairy products and eggs) served, as livestock farming is one of the most significant contributors to climate change, and promote meals rich in fruit, vegetables, pulses, wholegrains and nuts. Ensure that meat, dairy products and eggs are produced to high environmental and animal welfare standards.

4) If you must eat fish. Exclude fish species identified as most ‘at risk’ by the Marine Conservation Society, and choose fish only from sustainable sources – such as those accredited by the Marine Stewardship Council.

5) Choose Fairtrade-certified products for foods and drinks imported from poorer countries, to ensure a fair deal for disadvantaged producers.

6) Avoid bottled water and instead serve plain or filtered tap water in reusable jugs or bottles, to minimise transport and packaging waste.

7) Promote health and well-being by cooking with generous portions of vegetables, fruit and starchy staples like wholegrains, cutting down on salt, fats and oils, meat and cutting out artificial additives.