To honour and celebrate the 50th anniversary of Earth Day (22nd April), Roganic Hong Kong donated 5% of every bill to The Conservancy Association - a Hong Kong-based non-profit organisation focused on the protection of the environment and conservation of natural and cultural heritage.

Additionally, in the lead up to the event, Oli Marlow, our Executive Chef of Roganic and Aulis Hong Kong spoke to the Michelin Guide about the team’s commitment to sustainability and traceability as a Michelin Green Star restaurant. Read the full article here.

Oli commented: "The team makes every endeavour to use the entirety of each ingredient to achieve zero-waste. Techniques like dry-ageing and curing have been introduced. Our menu brings local poultry and veggies to the table, as well as house-grown herbs and microgreens using a technological system from Evogro. Plastic usage is reduced by using compostable alternatives such as plant-based packaging for takeaways. To further promote a sustainable dining concept, we host a series of talks and workshops for students and organisations to share our experience."

Click here to find out more about our sustainability practices.