Inspiring Greater Appreciation For Food And Promoting Sustainable Eating Habits
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Inspiring Greater Appreciation For Food And Promoting Sustainable Eating Habits

World Food Day (16 Oct) commemorates the founding of United Nation’s Food and Agriculture Organisation (FAO) – set up in 1945 to battle global hunger and malnutrition.

In spite of their incredible efforts over the last 73 years, 815 million people in the world still face starvation. ‘Our Actions are our Future’ is this year’s theme – a reminder that everything we do, big or small, impacts our food for the future. Climate change, food wastage, poverty cycles and wars are all interconnected, and are some of the main causes of world hunger.

Fortunately, there are many movements including eateries that have sustainable efforts in place. Fighting food waste, sourcing local organic produce, serving up healthy meals and curating plant-based menus are among the ways to battle this global epidemic. Here are a few establishments in Asia that are dishing out change, one plate at a time.

L’Effervescence, Japan

Winner of the 2018 Sustainable Restaurant Award by the World’s 50 Best Restaurants, Tokyo’s L’Effervescence (leffervescence.jp) is a nose-to-tail and root-to-fruit Michelin-starred restaurant that uses locally-sourced produce and unconventional cuts from heritage breeds for its innovative French offerings.

Sister Srey, Cambodia

Social enterprise café Sister Srey (sistersreycafe.com) in Siem Reap runs various community and food initiatives, including sourcing pesticide-free ingredients from local farmers and composting its food waste. The menu focuses on healthy western staples and plates a variety of plant-based eats.

An Viet, Malaysia

Vietnamese restaurant An Viet (anviet.com.my) is a strong opponent of food waste. Apart from options of various portioned meals and having their own herb garden within the restaurant grounds, for every finished meal, MYR0.10 (approx. USD0.03) is donated to the Food Aid Foundation, a non-profit food bank.

Afterglow by ANGLOW Singapore

The menu at Afterglow by ANGLOW (afterglow.sg) features enticing raw, vegan foods from savoury zucchini linguine and walnut ‘meat balls’ to raw ‘cheesecake’ made from cashew creme. The eatery sources produce from local farms, organises food workshops, offers nutritious juice cleanses and has an Eat Clean Meal Plan delivery service.

Beans are Boss

Peas, lentils and peanuts are highly sustainable foods. Not only are they nutritious and delicious, they also convert nitrogen into useful ammonia and eliminate the need for fossil fuel-based fertilisers!

Agents of Change

From vegan eats to zero waste, follow these Instagrammers who advocate for a more sustainable world.

Davina Goh @davinadavegan

The Malaysian thespian, writer, emcee and environmental advocate’s account features vegan recipes and vegan cafe recommendations, showing that plant-based diets are affordable, easy, accessible, tasty and fun.

HONESTLY GREEN @honestlygreenhk

Hong Kong-based writer, social entrepreneur and global gourmand Janice Leung Hayes kick-started Honestly Green, which connects the public to ethical and local food producers via farmers markets.

ANITA VANDYKE @rocket_science

A real-life rocket scientist and author of A Zero Waste Life, the Sydneysider encourages everyday simple, ethical and sustainable choices, from the clothes we wear to the food we eat.

Kerry-Ann is a journalist who has dabbled in all forms of writing across the board, from print and digital media to broadcasting. When she is not working (which is almost never) she can be found at home making prank calls or playing the air guitar. Because she can’t play a real one.

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