Green Dining

In the operation of food and beverage services, the source of ingredients and consumption patterns have an undeniable impact on the environment. The Leofoo Tourism Group continues to deepen its green dining strategy across its restaurants, implementing local sourcing, certification programs, and plastic reduction initiatives to embed sustainability into every dish and every dining experience.

At locations in Taipei and Hsinchu, the proportion of locally sourced fresh ingredients has been actively increased, with an annual procurement amount of approximately NT$190 million. Priority is given to seasonal and locally produced fruits, vegetables, and other ingredients, which not only ensures the freshness and quality of the food but also effectively shortens transportation distances, reducing carbon emissions from long-distance logistics and lessening the environmental burden of the food supply chain. At the same time, by supporting local agriculture, the group promotes regional economic development and builds a more resilient sustainable food network.

On the institutional front, several of the group's restaurants have obtained the Ministry of Environment’s “Green Restaurant” certification, indicating that their energy-saving, waste-reducing, ingredient management, and eco-friendly initiatives meet the government’s sustainability standards. The introduction of this certification system strengthens internal management mechanisms while allowing consumers to clearly recognize the company's tangible commitment to environmental responsibility during their dining experience.

Additionally, to reduce the use of single-use plastics, the restaurants have completely eliminated plastic straws, replacing them with paper straws and reusable glass cups. By addressing environmental considerations at the operational level, these seemingly small changes cumulatively make a meaningful contribution to reducing carbon emissions and promoting resource recycling.

Through the continuous promotion of green dining, the Fihotel Tourism Group not only provides customers with food options that are both delicious and responsible but also sets a practical example for the food and beverage industry to move toward a low-carbon, sustainable future.