1 Nov 2020
The importance of sustainability in Hong Kong’s food and beverage industry is clearly reflected in how local restaurants have changed their practices in various ways, notably in their sourcing of ingredients and use of a zero-waste approach in materials used to deliver sumptuous meals and premium services. Chefs and restaurateurs have begun to understand the scope of how the industry contributes to climate change and the rise of greenhouse gasses, and they are leading the change to promote more sustainable options to dining out. Here are some ways to eat sustainably:
Eat plant-based meat
Production of plant-based meat is a growing industry around the world, and its popularity in the city is certainly picking up. A case in point is Sichuan restaurant, Chilli Fagara, on Old Bailey’s Street. A partner of Green Monday, a social venture group that pioneered in the city plant-based meat like, Impossible Foods and Omnipork, the ma la tang Chinese restaurant is the only Sichuan restaurant in the city that serves plant-based Chinese food.
Highlight: Impossible Dumplings