Food Sustainability

Restaurant Labyrinth: Sustainability in Singapore
Sustainability is the goal for many restaurateurs, but in Singapore it has its own unique challenges and rewards. Fine Dining Lovers spoke to the chef-owner of Asia’s 50 Best Restaurants award-winner 'Restaurant Labyrinth' to find out more.
Chef Christopher Coutanceau
"A Fish Without Fat is Like a Tomato Without Sugar": Christopher Coutanceau on Seasonal Fish
Three-Michelin-starred chef Christopher Coutanceau explains why eating fish out of season sacrifices sustainability as well as flavour on the plate, and why pouting is a most underrated fish.
Less Waste, More Taste: Inside Hong Kong’s First ‘Closed-Loop’ Bar
Penicillin in Hong Kong has been described as the city's first 'closed loop' bar. But what does that mean? Lorna Parkes speaks to the people behind the sustainable cocktail concept to find out.
Sardines on The Grill
EU Chefs Share Recipes to Promote Sustainable Seafood
The EU has drafted in some of Europe's top chefs to help promote sustainable seafood consumption with nine great recipes.
Squirrel is Back on the Menu
Squirrel meat is a more human and sustainable choice for meat-eaters, and in 2020 we could see it on the menu more frequently
Bottura Food for Soul
Massimo Bottura Appointed UN Goodwill Ambassador
Italian chef Massimo Bottura has been appointed UN Goodwill Ambassador on the inaugural International Day of Awareness of Food Loss and Waste.
Rancho Santana Farming
Sustainable Farming is Growing in Nicaragua
A farm in Nicaragua is having a far-reaching effect in the local community and beyond, and it's all thanks to sustainability.
Angel Leon - Aponiente
Aponiente Sustains the Magic of the Sea
At Aponiente, Angel Leon has transformed a run-down corner of southern Spain into something truly magical: a seafood restaurant with a sustainable twist.
Captain's Galley Sustainability
Scottish Restaurant Stands Up for Sustainable Seafood
The award-winning Captain's Galley in Scotland is fighting for the sustainability of fish and seafood stocks in our oceans.
Josh Niland
Josh Niland on the Nose-to-Tail Fish Revolution
Listen to Josh Niland's speech at Food on the Edge 2019 and discover his nose-to-tail fish revolution at his Saint Peter restaurant and Fish Butchery in Sydney, Australia