Trend or Transformation?

By: CWA posted Jan 11th 2019 02:12PM

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!


Find Out For More News view all

By: CWA posted Mar 15th 2019 02:29PM

Austrian wine exports is on the rise: 2018... read more

By: WGS posted Mar 20th 2019 11:23AM

World Gourmet Summit (WGS), Asia’s premier haute cuisine... read more

By: CWA posted Mar 15th 2019 02:29PM

The newest addition to the eateries at Zion... read more

By: CWA posted Mar 15th 2019 02:30PM

Impossible Meats has been making waves worldwide: the... read more

By: WGA posted Mar 19th 2019 03:19PM

After almost a month of industry voting, the... read more

By: WGA posted Mar 08th 2019 01:56PM

The Innovative Chef of the Year Award commenced... read more