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.
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.
Mineral Water Brands In Asia That Adopt Label-Free Packaging
Asian mineral water brands are leading the charge in sustainability by adopting label-free packaging. Discover how industry pioneers across the region : Evian, Spritzer, Jeju Samdasoo and C2 Drinking Water are reshaping the future of eco-friendly hydration.
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.
8 Ways SATS Manages Food and Packaging Waste for Airlines
SATS, the provider for food and gateway services for airlines has an ambitious target to halve their food waste. To achieve this they employ artificial intelligence and innovative ideas in food tech.
Food For Thought – How Food Industry By-Products Are Being Recycled By Asian Beauty Brands
As sustainability gains traction across industries, these beauty brands have found a way to harness the power of discarded products from the food industry and turn them into something beautiful.
5 Ways Restaurants Can Do More When It Comes to Implementing Sustainable Practices
As significant contributors in the food and beverage (F&B) sector in Asia, eateries possess the remarkable potential to propel beneficial transformations by being eco-friendly.
How Leading Green Luxury Resorts in Asia Prioritise Eco-Consciousness
Spotlighting Capella Ubud, Zannier Hotels Phum Baitang, and Soneva Kiri as they lead the charge in sustainable hospitality. Discover their green efforts as they redefine luxury while being mindful of sustainable hospitality. Read more
A versatile, allergen-free and nutrient-rich protein made ‘out of thin air’
Move over plant or animal-based ingredients. Solein will be on restaurant menus soon, and it originates from a natural, non-modified, single-cell organism. Basically, air. Read more
