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How to take small, sustainable steps in hospitality, and life in general, for a bright and happy future for ourselves, and our planet.

If you’re interested in nourishing food and looking after the planet, then tune in to my guest this week, Vanessa Marx, a South African-born chef who’s taken over the kitchen at the B-corp certified Bingham Riverhouse Restaurant with rooms in Richmond as Executive Chef.

Having spent most of her career in Cape Town and appearing on Celebrity MasterChef, she relocated to London and is dedicated to sustainable practices and slow foods—using a zero-waste ethos, consciously-sourced produce, and ingredients foraged in harmony with the seasons and local environments.

Vanessa shares with us how food has the power to tell a story, change the energy of a place, and connect people in a culinary journey of transparency, sustainability, health, and wellbeing of both people and the planet. Her story is not just one of culinary success but also of a deep commitment to sustainability, both in the kitchen and in life.

Vanessa’s journey began in South Africa, where her love for nature and food was cultivated from a young age. Growing up surrounded by strong women who were excellent cooks, Vanessa spent much of her childhood in nature, foraging and concocting in the kitchen. This early connection with nature has profoundly influenced her approach to cooking, which emphasizes seasonal, local, and sustainably sourced ingredients.

After completing her culinary studies at the Institute of Culinary Arts in Stellenbosch, Vanessa quickly made a name for herself in the South African culinary scene. Her career took her through various prestigious kitchens and eventually to the spotlight of Celebrity MasterChef South Africa. However, it was her move to London and her role at Bingham Riverhouse that truly allowed her to merge her passion for food with her commitment to sustainability.

At Bingham Riverhouse, Vanessa has implemented numerous sustainable practices, from zero-waste cooking to working directly with local farmers and foragers. She emphasises the importance of small, consistent steps toward sustainability—whether it’s something as simple as switching to eco-friendly toilet paper or coordinating deliveries to reduce carbon footprints. These small changes, she believes, add up to significant impacts over time.

Vanessa also highlights the importance of wellness, both personal and environmental, in her culinary philosophy. She incorporates foraged ingredients and low-carb, low-sugar dishes into her menus, reflecting her own health journey as a type 1 diabetic. This focus on wellness extends to the restaurant’s beverage offerings, which include unique, health-boosting non-alcoholic drinks like fermented tepache.

Vanessa’s story is one of resilience and courage. Navigating the challenging world of hospitality, especially as a young female chef, she has faced and overcome many obstacles. Her advice to others is to start small—whether in your diet, lifestyle, or business practices. She believes in the power of individual actions to create a collective impact, encouraging everyone to use their purchasing power wisely and to make decisions that reflect their values.

Ten Actionable Steps Inspired by Vanessa Marx’s Journey:

1.     Start Small: Choose one sustainable practice, like reducing food waste or switching to eco-friendly products, and implement it consistently.

2.     Support Local: Buy from local farmers and producers to reduce your carbon footprint and support your community.

3.     Embrace Seasonality: Focus on using seasonal ingredients, which are fresher and require less transportation.

4.     Reduce Waste: Implement a zero-waste approach by repurposing leftovers and being mindful of consumption.

5.     Mindful Sourcing: Choose suppliers who align with your sustainability values, whether in food, materials, or energy.

6.     Wellbeing First: Incorporate health-boosting foods into your diet, like low-carb, low-sugar options and adaptogenic ingredients.

7.     Forage Wisely: Learn about local edible plants and herbs, and consider foraging as a way to connect with nature and enhance your meals.

8.     Eco-friendly Practices: Implement small changes, such as using energy-efficient lighting or eco-friendly cleaning products.

9.     Educate and Share: Share your sustainable practices and knowledge with others to inspire collective action.

10.  Stay Courageous: Be brave in making changes, even if they seem small or daunting at first. Each step counts.

Vanessa Marx’s journey as a chef is a testament to the power of small, sustainable steps in both hospitality and life. Her story inspires us to make conscious choices for a healthier planet and a brighter future.

PS. Listen HERE to VANESSA’s journey on BRAVE NEW GIRLS podcast to hear how she helps us help well beings on a well planet.