Pioneering Sustainable Seafood with Fish-Free Tuna in a Can
Meamo Foods’ offers a sustainable and convenient alternative to those who prefer the nutrients of seafood while maintaining a plant-based diet.
Oikos’ Bags Are A Sustainable Approach To Tackling Plastic Pollution
Oikos from the Philippines addresses the rising demand for eco-friendly alternatives to synthetic plastic bags by producing bio-plastic bags made from cassava and corn.
From Home Kitchen to Multi-Outlet Chain: Kind Kones’ Growth Story
With a presence in Malaysia, and Singapore this Asia-born natural vegan ice cream brand has grown in line with market demands.
5 Chefs Bringing Asian Flair to The Global Fine-Dining Stage
From the high-pressure kitchens of Copenhagen to the innovative plates of Hanoi, these five chefs with Asian roots are reshaping the global gastronomic scene with distinctive flavours and cultural storytelling.
Shinobu Namae: The Iconic Chef Pioneering Sustainable Fine Dining in Japan
Shinobu Namae of L’Effervescence in Tokyo truly walks the talk when it comes to sustainable practices in gastronomy and has won accolades for his efforts.
Burnt Ends: A Melange of Smoke and Flavour in a Mid-Century Colonial Military Barracks
Dive into the union of Dave Pynt’s culinary artistry and Emma Maxwell’s imaginative design in a space that tantalises with mystery and allure.
Product Review – #InvisibleBag. The Eco-Friendly Packaging Alternative Aiming To Eliminate Plastic Waste
We discuss the pros and cons of this water-soluble, compostable, and biodegradable packaging option for F&B and hospitality businesses.
Meet Sam Aisbett: The globetrotting Australian chef putting a gastronomic spotlight on the produce of Vietnam
In his Saigon restaurant Akuna, multi-awarded Aisbett spotlights Vietnamese ingredients and food culture.
How does ecoSPIRITS, the world’s first low-carbon, low-waste spirits distribution technology, work?
The ecoTOTE™ can contain the equivalent of six glass bottles of spirits or wine. It is designed to eliminate up to 1,000 single-use glass bottles over a lifespan of five to seven years.
A Former Rickshaw Depot from the 1900s Is Now Home to Michelin-starred Restaurant Born in Singapore
Housed within the iconic Jinrikisha Station building at Tanjong Pagar, Restaurant Born by Chef Zor Tan represents the culmination of his life’s journey
