"Celebrating the flavours of the Mediterranean in a sustainable way, Green Star restaurant, Boca, dedicates itself to championing local produce as much as possible, reporting on their carbon emissions, incorporating renewable energy throughout the eatery, and proactively ensuring they reduce their food waste. Chef Patricia Roig believes that superficially throwing away ingredients contributes to the increase of energy needed in food production factories and waste facilities, which in turn has a big impact on the planet. 'There are so many ingredients that we buy and, without touching, we throw away just because are ugly, expired or simply wilted. But are they really inedible?' she challenges." - Kelly Sadek
