A chef has spoken about how sustainability is “at the heart” of his cooking after over two thirds of people said they want restaurants to be more eco-friendly.

Over 60 per cent of people said that they worried that food production would be impacted by climate change in a recent study.

Now, chef Dave Mothersill, founder of Furna in New Road, Brighton, said that he wants to inspire his young family and teach them about sustainability through his cooking.

Speaking as part of WaterAid and Belu’s Chop and Chat video series, Dave said: "Sustainability is at the heart of what we do at Furna. We use high-quality, seasonal and local ingredients - sometimes foraged from the Sussex countryside - to produce exceptional food.

“Foraging was a huge passion of mine back in the day. Fortunately we have a fantastic team who embrace the foraging aspect of things.

“Watching Seaspiracy [the Netflix documentary about the fishing industry] opened my eyes to what is going on.

“It makes you think as a business owner and as a chef what we are doing and how we approach sourcing our products.

“I’ve got a young family and I think it’s important to teach the younger generations about sustainability and where stuff comes from.”

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New figures from YouGov found that over half of the UK public wanted restaurants to make it easier to make sustainable choices.

Charlotte Harrington, Co-CEO, of Belu said: “There’s a big push across the hospitality sector in restaurants, cafes, even workplaces, to be more sustainable.

With Belu Filter in Action businesses can make the switch from single use bottles over to a filtration system using refillable bottles, which saves on fridge space and reduces the amount of recycling needed.

“It’s a behaviour change but ultimately supports a closed loop system where we cut out waste and retain a great tasting water source.”

As part of its aim to invest in solutions to ensure a reliable source of clean water for all whatever the future brings, Belu gives 100% of its net profits to WaterAid.