Ricardo Chaneton, chef de cuisine at Petrus, on the top floor of the Island Shangri-La hotel, is one of the first restaurants in the city to have set up a rooftop garden. Photo: Dickson Lee

Going green: restaurants and hotels avoid plastic, upcycle waste and plant roof gardens

In Hong Kong, 3,000 restaurants no longer hand out plastic cutlery to takeaway customers, bars have replaced plastic straws, hotels change bedlinen less often, and chefs attain the ultimate in local sourcing: from their own roofs

Topic |   Hong Kong environmental issues

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Ricardo Chaneton, chef de cuisine at Petrus, on the top floor of the Island Shangri-La hotel, is one of the first restaurants in the city to have set up a rooftop garden. Photo: Dickson Lee
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