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.
Lung, Tama Miyake
"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