pink fish

Photo: Pink Fish

When it comes to sustainability, more restaurants are doing their part with farm-to-table offerings, biodegradable packaging and certified produce, so you can now make informed eating choices that will help save the environment. Here are some places where you can indulge guilt-free.

Pink Fish – Everything Salmon

pink fish burger

Photo: Pink Fish

Norway’s next greatest export, after A-ha and Ole Gunnar Solskjaer, is salmon.

And with the opening of Pink Fish at Jewel Changi, the brand’s first-ever outlet outside Norway, we’re about to get plenty of it, of the fast food variety.

Head chef Geir Skeir, 38, is big on sustainability, and he loves salmon as the hero ingredient as it is the most sustainable source of protein – the carbon footprint per kilo for farmed salmon is much lower than other meat – and he chooses suppliers with the same ethos, all with transparent and traceable production.

Skeir, winner of the Bocuse D’Or Europe in 2008, will create an internationally inspired, salmon-filled, made-to-order menu of burgers, salads, poke bowls and hot stew pots.

Another reason to eat here? Their packaging is biodegradable… and edible. So the question is: Will the packaging be as tasty as their European Burger? We can only add the coleslaw and BBQ sauce to find out.

Jewel Changi Airport

Salted & Hung – Singaporean farms to table

salted and hung

Photo: Salted & Hung

Local ingredients = less carbon footprint. Chef-owner Drew Nocente, 37, of this award-winning contemporary Australian restaurant, champions local produce as much as possible in his new ‘minimal-waste’ menu, e.g. using local pearl grouper in his Grouper – Infused Soy, Charcoal & Fermented Prawn Butter dish (his also champions delicious words.)

Inspired by his childhood on his family farm near Brisbane, Australia, he wants you to have the whole hog and to eat it too. So one ingredient can be used many ways: the grouper head is used to make the broth it sits in, while its homemade kelp oil is transformed into creamy kelp butter, used in the delicate Uni & Caviar Tart.

Overseas produce is also sustainably sourced: the sake soaked Yarra Valley trout roe comes from trout that’s been milked, rather than killing the fish for its caviar.

Leftover trimmings from their homemade sourdough are turned into sourdough ice cream, blended with IPA beer to give it an extra kick. Together with burnt butter crumbs and fermented strawberries, the Jam on Toast gives us a delish reason to embrace the minimal-waste lifestyle.

12 Purvis Street

Jamie’s Italian – The Sustainable Naked Chef

jamie's italian

Photo: Jamie’s Italian

We know Jamie Oliver is great at clearing out the junk, and that he’s an advocate for healthy food. When it comes to sustainability, he’s equally strict, and through his JOSIE system (Jamie Oliver Suppliers Information Exchange), his restaurants enforce strict rules and regulations that suppliers must adhere to, in an effort to support a fairer, more sustainable food system.

A dish like the Chicken Al Mattone features free-range chicken from Johor-based Toh Thye San Farm, a provider of ethically farmed French chickens (the chicks are housed comfortably). Another trusted supplier is Silver Fern Farms, who uphold New Zealand’s high standards of animal welfare. They also grow their own herbs (natural fertilisers) and the staff are trained to minimise food waste.

Food descriptions in their menus have clear indications of how the ingredients stay true to their ethos, a fun read as you’re ordering your next Italian Steak Tagliata.

Her World's sustainability issue