With the rise of sustainability issues being raised in the F&B industry, are restaurants in South East Asia and the region doing enough to play their part in the growing trend? It certainly seems so. But is it largely on the part of the consumers who are demanding the change?
Contrary to popular belief that errs on the side of cynicism, restauranteurs are actually seeing sustainability as less of a trending buzzword and more of an actionable movement. This means that rather than believing that environmentalism and mindfulness of the land are mere money making tools, people in the F&B industry are actually serious about keeping to the promise of sustainability.
It’s not just keeping it solely to the food they make. Many of these restaurants are spending time and effort to make sure every aspect of operations is dedicated to the movement. Here in the Jan/Feb 2019 issue of Cuisine and Wine Asia, we talk to several restaurant owners and chefs around South East Asia, discussing with them why they do so, what we can do to make things better and other suggestions for a more sustainable future.
To read more, grab your copy of the Jan/Feb 2019 issue of Cuisine & Wine Asia, available in Kinokuniya, Times or MPH bookstores now!