Latin America’s diverse landscapes, rainforests, indigenous communities and the ‘buen vivir’ lifestyle – living in harmony with the natural world – mean that the competition to be awarded the title of most sustainable restaurant is a tight one. This year’s winner, Central covers all the cornerstones of sustainability – flaxseed, chia and other nut oils are used instead of palm oil; organic waste is converted to animal feed for pigs and the restaurant has its own water filtering system. The menu is designed to reflect the natural equilibrium that occurs in nature, so seafood and meat are not main players, and underused marine species such as paiche or pyura are served. Central’s goal is to expose diversity through food, showcasing the different altitudes, landscapes, ecosystems and ethnic groups of Peru by way of an all-encompassing tasting menu. We couldn’t think of a more deserving winner.