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

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At Nectar, the Hong Kong fine-dining vegetarian restaurant that evolved from chef and founder Peggy Chan’s first project, Grassroots Pantry, more than 90 per cent of the ingredients are locally grown. Considering that Hong Kong imports more than 90 per cent of its food, this is impressive. It has taken six years, basically since Chan founded Grassroots Pantry, for her to be able to source this way.“We have some of the best, freshest produce. The fresher it is, the more nutrients there are, and…

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