In Bangkok, a chef is championing a cuisine he has branded sustainable Neo-Indian, here’s a look at Chef Deepanker Khosla and the Michelin-awarded Haoma
From a nomadic culinary adventure across Asia to establishing Bangkok’s first zero-waste restaurant, Chef Deepanker Khosla is making waves and taking strides as he makes the F&B world more sustainable.
Landless Agriculture Is The Latest In Alternative Protein Production, Which ‘grows’ Protein From Sustainable Sources, Rather Than Produce
Innovative approaches are reshaping the future of food. From insect farming to air-based technologies, here is a look into the global landscape of sustainable protein solutions, that aim for a resilient approach to nourishing our growing population without exhausting the earth’s resources.
3 Ways Consumers Can Choose To Drink Sustainably — Says Malaysian Mixologist And Sustainability Champion, Angel Ji Of Bar Triptyk
A first-hand look at how bar-goers and cocktail drinkers can help the green cause with simple, actionable tips.
Thinking Differently About Food Waste
BOCA is a modern Spanish restaurant located in Dubai’s bustling financial district. With the simple goal of looking at the waste they generated, BOCA identified several opportunities to reduce their impact, particularly through waste reduction and proper segregation. This initiative aimed to not only reduce environmental impact but also optimise operational efficiency and align with BOCA’s Sustainability Manifesto.
Rebuilding The Planet One Cup At A Time: Turning Used Coffee Grounds Into A Foundation For The Future
How a team of RMIT researchers in Australia are repurposing spent coffee grounds into a stronger, more sustainable concrete
4 Initiatives That Tackle Food Waste For Restaurants, Bars and Hotels
From socially motivated initiatives to data-driven food waste solutions, here are some innovative projects that may catch fire in 2024
Greenhouses, Solar Panels, And A Geothermal Energy System Are Just A Few Ways That Restaurant Azurmendi In Spain Practises Sustainability
Named the World’s Most Sustainable Restaurant twice over, Restaurant Azurmendi presents a future where gastronomic taste and ecological consciousness coexist in perfect harmony.
From Hotpot to High Altitudes: Chengdu’s Sichuan Jinshang Environmental Protection Technology Co. Transforms Leftover Steamboat Oil into Sustainable Jet Fuel
Explore the intersection of culinary ingenuity and environmental sustainability as this innovative Chinese company transforms hotpot residue into a cutting-edge solution for aviation fuel.
Can Lab-Grown Meat Be Halal: A Religious and Ethical Debate
Lab-grown meat —an innovation poised to revolutionise the meat industry —stands at the crossroads of science, ethics, and religion. The quest to determine its compatibility with Halal standards has sparked discussions among scholars, industry players, and consumers worldwide.
Sustainability increasingly influencing consumer decisions in Asia-Pacific
Sustainability is emerging as a key influencing factor in Asia-Pacific, a key consumer market for food & beverage manufacturers, thanks to the rising urban population and increasing impact of environmental awareness.
