Peggy Chan at Zen Organic Farm in Ta Kwu Ling, near Hong Kong’s border with China, where she picks ingredients for use at her new fine-dining restaurant Nectar. Photo: Jonathan Wong

Sustainable dining: Hong Kong restaurants that source food locally, cut waste, recycle and compost

  • If the carbon footprint of your meal troubles you – and with 90 per cent of Hong Kong’s food imported, why wouldn’t it? – these chefs find ways to lower theirs
  • Not only that, using locally grown vegetables and locally raised chickens means the dishes they serve are fresher and more nutritious. What’s not to like?
Topic |   Sustainable Living

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Peggy Chan at Zen Organic Farm in Ta Kwu Ling, near Hong Kong’s border with China, where she picks ingredients for use at her new fine-dining restaurant Nectar. Photo: Jonathan Wong
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