Swiss Startup Yeastup Turns Beer Industry Waste into High-Value Protein and Fibre
Yeastup’s upcycling process and growth potential have attracted the attention of green-centric investors.
Fighting Food Waste and Winning Fans – Meet Gusto’s Upcycled Fruit Snacks
Gusto Snacks is a London-based snack brand that uses clever guerrilla marketing tactics to successfully step into the limelight and stay there.
The Future of Food: Fighting Fraud, Waste and Contamination with Blockchain Technology
It functions as a secure digital ledger, meticulously tracking a food product’s journey from farm to fork, ensuring data integrity and transparency.
Hold the Alcohol: Three Michelin Restaurants in Asia Redefining the Non-Alcoholic Temperance Pairing
Establishments at the forefront of demonstrating that non-alcoholic pairings should transcend the overly sweet mocktails of the past.
Why Restaurants Should Keep Their ESG Focus in Tough Economic Times
In this article, we share insights from restaurants and hotels in our network, highlighting how embracing sustainability can actually support businesses through times of economic pressure and build stronger operations in the long run.
Waste No Food: Rosewood Phnom Penh
Our first Food Made Good-certified business in Cambodia, the Rosewood Hotel Phnom Penh received an incredible three stars in their first evaluation. With notably high marks in the Waste No Food section of the standard (as well as a few other areas!), we knew Seyha In, Impact and Sustainability Manager at Rosewood Phnom Penh, would have some good insights to share on the challenges and benefits involved.
Meet the Restaurants Keeping Food out of Hong Kong’s Landfills
With Hong Kong’s legislation on municipal waste still in limbo, we speak to some of the businesses who are pushing ahead regardless, reducing both costs and environmental impact through strategic food waste reductions.
Asia’s 50 Best Recognises Sustainability at This Balinese Restaurant
As judges of the sustainability awards for all of the World’s 50 Best lists, we’re always excited to uncover hospitality businesses around the world who are doing fantastic work within their communities. Read on to learn about the initiatives underway at Bali’s Locavore NXT, winner of this year’s Sustainable Restaurant Award at Asia’s 50 Best Restaurants, just announced in Seoul.
Real Talk: Taking a Completely New Approach to Food Waste
Vojtech Vegh is a plant-based zero waste chef who opened a zero waste vegan restaurant in Cambodia in 2018. With a focus on educating other kitchen professionals on ways to prevent food waste, he wrote a book called ‘Surplus: The Food Waste Guide for Chefs’ and has recently created a food waste training course for chefs.
Real talk: How Do We Rethink Waste When it Starts Long Before the Kitchen?
Wild Shropshire is a terroir-led restaurant serving micro-seasonal British food in the heart of North Shropshire. Our Managing Director, Juliane Caillouette Noble, spoke to chef patron and owner James Sherwin to explore how the team at Wild Shropshire tackles waste prevention with creativity.
