In recent years, there has been a growing awareness of the impact of human activities on the environment, particularly on the food industry. As the world’s population continues to grow, it is becoming increasingly important to find ways to produce and consume food sustainably. Going green in the food industry involves adopting practices that promote sustainability and reduce waste, from sourcing ingredients locally and seasonally to reducing energy consumption and minimizing food waste. Practicing sustainability in the food business is crucial to ensuring that we meet the needs of the present without compromising the ability of future generations to meet their own needs.
As more and more restaurants strive to be environmentally conscious, they are adopting practices that promote sustainability and reduce waste.
Le’Mon, a restaurant located in The Golden Prince Hotel on Acacia St., Cebu City, is one such establishment that offers an affordable dining experience with a variety of dishes including salads, seafood, meats and desserts.
Edmar Malacca, the executive manager for food and beverage at the hotel, shared that Golden Prince recently launched a back-to-green concept. This initiative includes offering plant-based options that are designed to support the hotel’s sustainability project: The restaurant uses fresh leafy greens, such as lettuce, arugula and herbs, that are grown hydroponically on the rooftop of Golden Prince Towers 1 and 2.
For those who enjoy meat, Le’Mon also offers an unlimited serving of succulent meats that are carefully selected and prepared fresh for each guest.
The restaurant’s Meats and Greens dinner buffet is available on Wednesday and Thursday from 6 to 10 p.m. Guests can indulge in a variety of fresh vegetables and slices of roasted pork, chicken and fish grilled over traditional charcoal.
Visit Le’Mon to experience its commitment to sustainability and delicious dining options.