Cherishing food should become a lifestyle choice

1. [Proactively explain] Willing to provide information about the contents of guests' meals;
2. [You can choose] Allow consumers to reduce the staple portion / special ingredients;
3. [Can take away] Encourage guests to order only as much as they can eat, and to take home whatever they cannot finish;
4. [Eat ugly produce] The meals use ugly produce / ungraded ingredients;
5. [Eat whole foods] Some meals are whole-food dishes;
6. [Love the Earth] The restaurant sorts and recycles its kitchen waste properly;
7. [Eat local] 60% of the ingredients in the meals are produced / made in Taiwan, China;
8. [Cherish ingredients] Make good use of ingredients with zero waste;
9. [Love to share] Willing to donate surplus ingredients to food banks or organizations that reuse surplus food.

From the consumer's point of view, most people believe that whether a shop cherishes its ingredients is crucial. So during our visits, we also asked many restaurant operators about their methods for making good use of ingredients. For example, some restaurants use ugly-produce potatoes and carrots to make thick soup; some use the cores of friendly-farmed cabbage and the heads of Chinese cabbage to make vegetable stock; or they use carrot leaves to make savory pie, add celery leaves to tamagoyaki, or blend the vegetables left after simmering vegetable stock into a puree to make thick soup, and so on.

However, besides making good use of ingredients, restaurants have many other ways to help you and me reduce waste. For example, using local ingredients as much as possible can avoid food loss caused by long-distance transport or storage, providing information on ingredient or meal portions, reminding consumers to order only as much as they can eat, or allowing consumers to choose the size of a meal portion can also effectively prevent waste caused by consumers ordering too much.

There is another very important action that people do not see as easily - that is garbage sorting. Separating kitchen waste from general garbage as much as possible not only reduces the pressure on incinerators, but also reduces the chance that garbage cannot be burned completely because the incinerator temperature is insufficient and reduces the chance of dioxin generation.

If your restaurant, or a restaurant where you know you have dined, is interested in joining this program, please fill out the online form, and we will have someone contact you as soon as possible.