Life HuggerIn 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...
Takuto IkeokaIn 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...
