SUSTAINABILITY

Inspired by the farm-to-bar movement currently taking the culinary world by storm, Hong Kong bar Penicillin champions a closed-loop production model – sourcing most ingredients locally, repurposing surplus cocktail ingredients in its kitchen, using lab food and sending scraps to its fermentation room.More

To promote plant-based eating and cut its carbon footprint, Hong Kong-based hotel group Ovolo has launched a 12-month campaign, Year of the Veg, removing meat from restaurant, bar and room-service menus at its hotels on Hong Kong Island – Ovolo Central and Ovolo Southside.More

The COVID-19 outbreak has led countries worldwide to re-examine their supply chains and trading relationships.More

Bangkok-based American architect and hotelier Bill Bensley, Creative Director at Bensley Design Studios, made waves in the hospitality industry with his white paper, Sensible Sustainable Solutions, launched at the Thailand Tourism Forum in Bangkok in January.More