Lots of restaurants source sustainable seafood but chef Gianni Caprioli, of Fishsteria in Wan Chai, is also committed to several other sustainable practices. Ingredients are bought in daily, rather than bulk, meaning fresher produce and less waste. Any ingredients not up to standard are used to create broths and sauces rather than discarded. The restaurant has eliminated plastic straws, using stainless steel ones instead, and even the decorative ornaments have been upcycled, sourced from European flea markets, purchased second hand or rescued from scrap, culminating in a quirky aesthetic.
Hong Kong throws out around 3,600 tonnes of food waste to landfill daily. That’s the same weight as 200 double decker buses or six Airbus 380 planes. Food waste isn’t the only problem, either. We also trash over 2,000 tonnes of plastic a day and a lot of this comes from food packaging, bottles, straws and the like. But it’s not all bad news, as Hong Kong’s restaurants and bars have some sustainability saints we can all learn a thing or two from.