Food Sustainability

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.

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.

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.

The EU has drafted in some of Europe's top chefs to help promote sustainable seafood consumption with nine great recipes.

Squirrel meat is a more human and sustainable choice for meat-eaters, and in 2020 we could see it on the menu more frequently

Italian chef Massimo Bottura has been appointed UN Goodwill Ambassador on the inaugural International Day of Awareness of Food Loss and Waste.

A farm in Nicaragua is having a far-reaching effect in the local community and beyond, and it's all thanks to sustainability.

At Aponiente, Angel Leon has transformed a run-down corner of southern Spain into something truly magical: a seafood restaurant with a sustainable twist.

The award-winning Captain's Galley in Scotland is fighting for the sustainability of fish and seafood stocks in our oceans.

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