We source our food ingredients as ethically as possible. We use free-range eggs, and globablly source meat and seafood from countries such as Canada, Australia and New Zealand, that have highly regulated markets and uphold stricter policies on on food production and labelling to protect our environment. We avoid sourcing from countries that lack traceability, or market unethical proteins. To protect endangered species of fish and shellfish, we have replaced their usage in various traditional Chinese dishes with aquaponically-farmed seafood alternatives that practice sustainable farming methods.
FOOD WASTE FREE
Our composting system
Recyclable scraps such as meat, rice, noodles, fruit, veggies and eggshells are transported to a treatment facility in Lantau, which composts the waste until it can be used as a fertiliser for crops.
Reduced food & beverage waste
Our bar team creatively harnesses ingredients that are typically unwanted like fruit rinds and excess, unused liquids to create cocktail cordials, infusions and edible garnishes.
NO SINGLE-USE PLASTIC
Eco-friendly barware and takeaway packaging
Our bar is a plastic-free environment, and all of our takeaway containers are made from recyclable or fully biodegradable materials.
Traceable ingredients and ethical suppliers
We partner with likeminded food suppliers who have strong, legitimate traceability systems in place to ensure that our ingredients are ethically and sustainably produced, raised and transported.
SUSTAINABLE TEA & COFFEE
Fair trade and free of pesticides
Our tea comes from a select, rare pool of tea farmers in China that produce “wildgrown” tea – free of pesticides and chemical fertilisers, which is verified through a number of lab tests. Our coffee beans are 100% fair trade and organic Sumatra beans, grown and processed by a co-op that consists of 90% female farmers.
Terracotta tiles from old village houses
Our floors are tiled with terracotta tiles that have been reclaimed from old village houses in China. Some are painted with our bio-based paints, while others are left in their natural state.
No fabric left behind
Designed by sustainable fashion brand @acfclothing, our uniforms are produced from what’s known as “deadstock” – overproduced textiles that factories would have otherwise thrown away if ethical companies like A.C.F did not procure them.
From old menus to new
Our menu covers are made from handmade paper, which is crafted from discarded, unused menus that have been retrieved from all our @maximalconcepts venues.
NATURAL INDIGO DYE
Nontoxic, all-natural indigo dyes
Our indigo ceiling drapery was hand dyed by Max from @lantaublue, who homegrows indigo plants to create his beautiful dye that is not only harmless to the environment, but can even be used as a natural fertliser to other plants.
Reduced energy consumption
The patented, eco-friendly water utilities in our kitchen reduce our energy usage by 50%. We also use a range of energy-efficient lightbulbs throughout the restaurant that save between 25-80% of energy compared to traditional incandescents.
Plastic waste transformed into tableware
Plastic packaging, bottles and more are upcycled into unique, functional elements around the restaurant such as coasters, chopstick holders. Base material from @smileplastics.
Nontoxic, all-natural paints
Our interiors paints are made from sustainable, plant-based ingredients.
Organic, biodynamic and sustainable
Our wine list has a strong focus on wineries that operate using biodynamic or sustainable practices, without any synthetic pesticides or additives. Healthy grapes = happy drinkers!
Organic, hand-crafted spirits
With a gin collection exhibiting over 400 different bottles, we have highlighted distilleries that work with local, sustainable ingredients and produce spirits through socially responsible practices.
A BEER THAT GIVES BACK
For the love of our oceans
Our @sevenbrews 7 Seas Pilsner is not only brewed locally in Hong Kong, but a portion of its proceeds also goes toward funding plastic awareness campaigns led by Craig Leeson, spokesperson for the seas and groundbreaking director of “A Plastic Ocean”.