Green Endeavours Main Headline

Sustainable gastronomy: IFTM Educational Restaurant again secures Michelin Green Star

中文摘要 / Summary in Chinese
The IFTM Educational Restaurant has won its fourth consecutive Michelin Green Star, reaffirming a commitment to environmentally-sustainable dining. General Manager Chef Hans Rasmussen underscores the importance of consistent standards, highlighting the role of innovative technology, growing and serving organic produce, and engaging in educational initiatives

The IFTM Educational Restaurant (ER) has proven its commitment to sustainable gastronomy by clinching a prestigious Michelin Green Star for the fourth consecutive year. This accolade, via the 2024 edition of the Michelin Guide Hong Kong Macau – announced earlier this month – recognises the restaurant’s dedication to promoting environmentally-conscious dining.

The ER made history in 2021 as the first Macao establishment to get a Michelin Green Star, and has maintained its status every year since.

General Manager Chef Hans Rasmussen says the credit goes to all those involved within IFTM, and emphasises the “importance of consistency” in promoting sustainable gastronomy. He notes that while adopting new ‘green’ practices is crucial, it is equally essential to ensure existing initiatives are consistently and effectively implemented, in order to yield optimal results.

At the heart of the ER’s sustainability efforts lies a commitment to organic produce and organic cultivation. The restaurant grows a variety of aromatic herbs and other plant produce in a dedicated garden plot atop IFTM’s Inspiration Building on the Mong-Há Campus. Additionally, the ER utilises an innovative aquaponic system to optimise its in-house herb and vegetable production, via a closed-loop system of inputs designed to maximise efficiency of resource use.

Embracing cutting-edge technology, the ER has integrated leading food waste management system Winnow into its kitchen operations, utilising artificial intelligence to minimise waste and reduce environmental impact. Furthermore, the adoption since 2021 of digital rather than printed menus for diners, has helped to reduce the restaurant’s carbon footprint.

Chef Rasmussen underscores the role of the Michelin Green Star in raising public awareness of the restaurant’s sustainable gastronomy initiatives. “People are now more conscious of environmentally friendly practices,” he says.

As a training unit of IFTM, the restaurant also provides students with valuable exposure to sustainable gastronomy practices and the equipment to pursue them. This gives the students knowledge essential for a career in the tourism and hospitality industry, where sustainability will be paramount. “It is important for students to grasp this type of knowledge early on,” suggests Chef Rasmussen.

The commitment to sustainability extends beyond the restaurant, with IFTM as a whole operating under the ISO 14001:2015 Environmental Management System certification. This has further cemented the Institute’s dedication to effective environmental stewardship.

Editor: IFTM Public Relations Team