In recent years, bars all around the world have been making efforts to minimize waste as much as possible. For instance, in Singapore, it has become a trend to limit daily waste output to 500g or less! “BAR Ashiya Diary” in Ashiya City...
In this series of “sustainable restaurant” articles, we have discovered several Japanese restaurants which are involved in the Sustainable Restaurant Association Japan (SRA-J) and the Japanese branch of internationally renowned the “FOOD...
Food is an essential part of our life when we consider the sustainability of our society. In this series of articles, we introduce the sustainable practices of Japanese restaurants who are the members of Sustainable Restaurant Association Japan (SRA...
Even among the non-Okinawan Japanese, they may not be familiar with the Okinawa cuisine, Taco Rice. The unique dish is a stack of taco ingredients on rice, which is hard to imagine at first, but can be quite heavenly in an expert chef’s hands...
Let’s have a look at a circular-minded restaurant in Finland. Nolla, meaning zero in Finnish, is motivated to provide high-quality, in-season food while pursuing a zero-waste ideology. Since opening in March 2018, Nolla has been ensuring all aspects...