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

"Serving a mix of European and Macanese cuisine while training hospitality students, this teaching restaurant champions organic agriculture with homegrown herbs, salad leaves, and vegetables. To sustain an organic ecosystem, students practice crop rotation and biological pest control, and the team strives to minimise food scraps both in teaching and cooking. Food waste is converted into fertiliser by a food decomposer and used to nourish the on-site gardens, while a solar energy system, a paperless policy, and infra-red sensors for electrical appliances reduce energy and resource consumption. “The restaurant was set up as an educational training unit to sustain the development of Macau’s hospitality industry… Food waste is converted into fertiliser… We are committed to reducing energy and resource consumption by using a diverse approach involving a solar energy system, paperless policy, and infra-red sensors for electrical appliances,” the team notes." - Pearl Yan