Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices

"Serving European and Macanese cuisine as a training unit for hospitality students, this advocate of organic agriculture grows herbs, salad leaves, and vegetables on-site. To sustain an organic ecosystem, students practice crop rotation and biological pest control so ingredients are served in optimal condition. In both teaching and cooking, food scraps are minimised; waste is converted into fertiliser by a decomposer and returned to the garden. Energy and resource use are curbed through a solar energy system, a paperless policy, and infra-red sensors for electrical appliances." - Pearl Yan