Raising the Bar 環保酒吧

Authors

Tama Miyake Lung

Document Type

Article

Abstract

Sustainability has been a buzzword among restaurants for some time now, but what about bars? Turns out there are a growing number of outlets, in Hong Kong and elsewhere, that are committed to changing the world through eco-conscious practices such as zero waste and closed-loop production.

可持續發展的潮流近年已席捲世界各地餐廳，酒吧業卻看似不為所動？然而實情並非如此，香港以至各大城市均有越來越多酒吧積極推動零廢棄和閉環式生產等環保措施，致力改變這世界。

First Page

52

Last Page

57

Recommended Citation

Lung, Tama Miyake (2021) "Raising the Bar 環保酒吧," AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 52-57.
Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol10/iss1/18