If there’s a single food trend that can really sum up the possibilities of restaurants around the world right now, it’s probably this. sustainability, A handpicked of some of the most evocative and pioneering places today
Striving on native sourcing, waste reduction, and other ecological practices.

organic garden

There has never been a more advanced time to eat well in an eco-style. When it comes to reducing food waste and making food not only tasty but delicious, in restaurant spaces that adhere to the same philosophy, chefs are at the forefront. For example, at Six Senses Ninh Van Bay, Ninh Van Greens It is the first resort solar farm in Vietnam, which helps generate electricity, organic produce and running hot water for the resort.

The organic garden, Solar Fresh Cuts, is built under 800 solar panels. Resort recently opened farm house More than eighty percent of the ingredients used in Curates’ plant-based menu and farmhouse kitchen come directly from their organic gardens, including a new plant that only grows at this resort and Six Senses turmeric and blooms in August and September.

on an island like the Maldives, Ozen Reserve Bolifushi’s team of passionate chefs create the menu and source the dishes from the freshest produce they pick straight from the Chef’s Garden. A serene sanctuary welcomes guests and grows herbs and ingredients as part of a gastronomic journey JW Marriott Mauritius Resort,

With expansive Santa Lucia Range views over twenty-eight aromatic vistas of olive groves, lavender and vineyards, Lucia Bernardes Lodge and Spa in Carmel Valley, California is where traditional finesse meets New World excitement. Ingredients for all the meals on the menu are sourced from the onsite garden.

Biodiversity

Amangalla has a unique concept in Sri Lanka: it focuses on regional food the way it is made at home. Everything is there
Seasonal, and the pattern of eating in Sri Lanka remains largely the same these days.

Switzerland is known for its exquisite cuisine, but did you know that it is also an international center for nature-based gastronomy! Haus Hiltal in Zurich is the oldest vegetarian restaurant on the planet, dating back to 1898. One Small Step Towards a Stronger Planet – Under ‘Environment and Sustainability’, the Vistara Green Miles program aims to increase the country’s green cover, one plant at a time and the utmost care is taken in the food served.

In addition, the airline uses recyclable stainless-steel tableware in the Business and Premium Economy cabins on all flights and is increasingly introducing eco-friendly bamboo cutlery.

zero waste

agencies

The food at Madhuj is made using ingredients handpicked by the chefs.

Most chefs today understand the big impact small decisions can make in farming. they have started
Topics Food-system standards, Counting waste management. In CopenhagenIncorporating rare ingredients that would otherwise go unused, chef René Redzepi lets diners experience epicurean gastronomy while concurrently reducing
their carbon footprint.

Chef Refslund is a proponent of New Nordic cuisine and terroir-based cuisine. Their cooking has also proven the certainty of ‘adding the raw’, combining raw ingredients together based on their required standards and flavours, intending to offer the highest air the countryside has to offer. Does it get any better than that?

Rupali Dean is a food and travel writer based in Delhi