Gradually, as people’s awareness of the environment grows, so do their travel habits. Restaurants all around the world are implementing sustainable practices to meet this rising demand. Contrary to popular opinion, sustainability does not equate to blandness or tastelessness. In reality, it improves the culinary experience by reducing the time between the farm and the table. Additionally, it gives customers a chance to experience ethically sourced items that aren’t typically used in modern cuisine and products from nearby farms. Thus, innovation in the food and eating industry is being driven by sustainability.
At these ground-breaking establishments, chefs are designing meals around the tastiest seasonal and local produce, recycling trash and water, and working to reduce energy costs. You’ll have a satisfying experience if you combine sustainability with attractive food and a distinctive location. Check out this list of the top environmentally friendly eateries from across the globe.
Haoma; Bangkok, Thailand
Chef Deepanker Khosla reinvents Indian food using the finest Thai ingredients as a tribute to his Indian heritage. This creative Michelin-starred restaurant is located in the centre of Bangkok and is built around the idea of an urban farm, where vegetables, seafood, and herbs are produced on-site.
An organic eating experience is ensured through the creation of organic plant supplements from the restaurant’s food and soil waste, which are then utilised on the farm. In addition, Haoma offers tours of their urban farm so that tourists may experience the greens they will eventually eat before savouring a sustainable lunch.
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Open Farm Community; Singapore
Singapore‘s first sustainable urban farm is in the Dempsey Hill neighbourhood, tucked away in the city’s heart. The restaurant hopes to foster a relationship between customers and the food they eat while simultaneously supporting regional farmers. While the main courses and side dishes are shared, the appetisers and desserts are served individually.
Before sitting down for a filling lunch, the restaurant offers guests tours of the farm on specific days throughout the year. To supply the demands of the kitchen, ingredients that cannot be cultivated on-site are purchased from a small group of farmers around Singapore, and a few imports have been procured responsibly. If you want to go one mile further, you may adopt a native tree that will be planted in Borneo to help reforest the island.
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Eleven One Kitchen; Phnom Penh, Cambodia
At the laid-back restaurant, which serves the greatest Khmer food, mature bamboo, and potted plants line the walkways, and visitors are treated to overhanging plants in place of a ceiling. Since opening in 2014, Eleven One Kitchen has kept its promise to provide customers with wholesome meals at reasonable pricing. The meals are free of the monosodium glutamate (MSG) that is so common in South East Asian cuisine and are made using ingredients from their own farm.
Corrutela; São Paulo, Brazil
Corrutella doesn’t appear to be a leader in sustainable eating in Latin America, but rather a stylish new eatery with an industrial finish and exposed pipes. Chef Cesar Costa seeks to reduce the carbon footprint created by conventional restaurants by serving a menu that is largely composed of plant-based foods. Most of the ingredients come from São Paulo and the surrounding area, with little food from outside Brazil.
Corrutella, the recipient of the prestigious Flor de Caa Sustainable Restaurant Award, is leading the way in redefining the idea of sustainable eating one meal at a time.
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Root Down; Denver, United States of America
The cuisine at this restaurant is excellent despite the unusual design, which includes dial-up phones in vibrant colours and unique paintings. In order to produce seasonal global flavours, chef Justin Cucci works his magic on locally obtained products, of which roughly 60% are organic. Root Down is at the vanguard of sustainable practices in Denver. It is entirely wind-powered and serves meat and veggies that have undergone rigorous ethical sourcing procedures.
Mother; Fremantle, Australia
Mother defies prevailing notions about food by offering an entirely plant-based cuisine. The majority of the food offered to customers is freshly prepared on-site. Whether it’s homemade pasta, dairy-free cheese, or pickles, this restaurant ensures healthful vegan and gluten-free cuisine. Vegan Australian wines go well with colourful Mediterranean-inspired food.
Mother is dedicated to adopting ecological practises, which can be seen in everything from using steel straws and filtered tap water to distributing glass jars for customers to reuse. Additionally, the restaurant recycles garbage and uses eco-lighting. With a yoga class, a sustainable home décor shop, and holistic practitioners all housed in the same building, this location also feeds an entire community.
Silo; London, United Kingdom
A looping supply chain was used in the design of Silo, which ultimately resulted in zero waste. Plastic is reduced by selecting locally grown foods obtained directly from farmers and shipped in reusable packaging. Composting is a process that uses even typical waste, such as food scraps and leftovers.
Preservatives and overly processed ingredients are eliminated from the menu thanks to the on-site grinding of flour for bread and churning of butter for grilling. Even the restaurant decor adheres to the fundamental principle of zero waste and is either upcycled or conceptualised utilising waste materials. It is not surprising that Silo has received several sustainability honours, including a Michelin Green Star.
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