Sustainable dining: All for a better tomorrow!

If there's a single food trend that could truly total up across the world restaurant prospect currently, it's perhaps sustainability. Some of the most thought-provoking and pioneering places today are those that have selected
to effort on native sourcing, waste reduction and other ecological exercises.

Organic Gardens

Never has there been an enhanced time to eat well in an ecological style, with chefs at the foremost, when it comes to dipping food waste and making food not only delicious but hip, in restaurant places that stick to the same philosophy. At the Six Senses Ninh Van Bay for example, Ninh Van Greens is the first in resort solar farm in Vietnam, which aids to run electricity, organic produce, and hot water for the resort.


The organic garden, Solar Fresh Cuts, is embedded below the 800 solar panels. The resort's recently opened Farmhouse curates' plant-based menus and more than eighty percent of the ingredients used at the Farmhouse kitchen come straight from their organic gardens, which also houses a new plant that only grows at this resort and is baptized Six Senses Turmeric and blooms in August and September.

On an Island like the Maldives, Ozen Reserve Bolifushi's team of ardent chefs create menus and belt up delicacies from the freshest produce that they directly handpick from the Chef's Garden. A tranquil sanctuary welcomes guests and grows herbs and ingredients as part of the gastronomic journey at JW Marriott Mauritius Resort.

Elegant on twenty-eight scented spans of olive orchards, lavender and vineyards with extensive Santa Lucia Range visions, Lucia Bernardus lodge & spa in carmel valley in California is where conventional deftness meets new-world stimulus. The menus pull ingredients from the onsite garden for all meals.

Bio Diversity

Amangalla in Sri Lanka has a unique concept: it focuses on regional food the way it's made at home. Everything is
seasonal, and that's how the eating pattern in Sri Lanka principally remains even these days.

Switzerland is known for its excellent cuisine, but did you know that it is also an international centre for nature-based gastronomy! Haus Hiltl in Zurich, is the oldest vegetarian restaurant in the planet, dating back to 1898. A tiny step to a stronger planet- Vistara Green Miles programme under 'Environment and Sustainability' targets at augmenting the country 's green shelter, one sapling at a time and tremendous care is taken in the food served.

Furthermore, the airline uses recyclable stainless-steel tableware in Business and Premium Economy cabins in all flights and is increasingly initiating eco-friendly bamboo cutlery aboard.

Zero Waste

Most Chefs today understand how trivial decisions in farming could make a large influence. They have begun to
subject food-system standards, counting waste managing. In Copenhagen, starring rare ingredients that would else go unused, Chef Rene Redzepi lets diners to experience epicurean gastronomy while concurrently reducing
their carbon footprint.

Chef Refslund is a supporter for New Nordic cuisine and a terroir-based kitchen. His cooking has moreover proven the certainty of 'connecting rawness', whereby raw ingredients are combined together based on their essential standards and savours, with the intention of pursuing the highest air countryside can offer. Does it get any better than that?

Rupali Dean is a food & travel writer based out of Delhi