Singita’s Lodges Are African Safaris That Offer Sustainability as The Luxury of Tomorrow
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The epitome of the high-end luxury wilderness experience, Singita is leading the way in safeguarding the planet for future generations.
Lamdre, Beijing — Seasonality-Driven, Plant-Based Cuisine Takes Centre Stage at This Award-Winning Restaurant
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At this Beijing-based restaurant helmed by head chef Dai Jun, an array of vegetables and fruits are transformed into exquisite plates that are as creative and inventive as they are delicious.
Brewing a Sustainable Future With Bean-free Coffee : Singapore-based Prefer Coffee
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How Prefer’s Innovative Approach to Coffee is Paving the Way for a Greener Future.
Raising the Bar: How Avallen Calvados Leads the Way in Eco-Friendly Liquor
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Redefining the spirits industry with its innovative approach to sustainability, proving that enjoying fine liquor and preserving our planet can go hand in hand.
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
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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
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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
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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
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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
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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
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From socially motivated initiatives to data-driven food waste solutions, here are some innovative projects that may catch fire in 2024