Sustainable dining: All for a better tomorrow!

economictimes.indiatimes.com:

sustainability. Some of the most thought-provoking and pioneering places today are those that have selected to effort on native sourcing, waste reduction and other ecological exercises.

Never has there been an enhanced time to eat well in an ecological style, with chefs at the foremost, when it comes to dipping food waste and making food not only delicious but hip, in restaurant places that stick to the same philosophy. At the Six Senses Ninh Van Bay for example, Ninh Van Greens is the first in resort solar farm in Vietnam, which aids to run electricity, organic produce, and hot water for the resort. The organic garden, Solar Fresh Cuts, is embedded below the 800 solar panels. The resort's recently opened Farmhouse curates' plant-based menus and more than eighty percent of the ingredients used at the Farmhouse kitchen come straight from their organic gardens, which also houses a new plant that only grows at this resort and is baptized Six Senses Turmeric and blooms in August and September. On an Island like the Maldives, Ozen Reserve Bolifushi's team of ardent chefs create menus and belt up delicacies from the freshest produce that they directly handpick from the Chef's Garden. A tranquil sanctuary welcomes guests and grows herbs and ingredients as part of the gastronomic journey at JW Marriott Mauritius Resort.

Elegant on twenty-eight scented spans of olive orchards, lavender and vineyards with extensive Santa Lucia Range visions, Lucia Bernardus lodge & spa in carmel valley in California is where conventional deftness meets new-world stimulus. The menus pull