绿色生活，由厨房做起
绿色生活，由厨房做起
「绿色厨房」计划让我们确保在准备美味食物的同时，减少对环境的影响。
通过这个计划，居舍系列和东隅的团队将可持续和生态意识的设计融入了餐厅和厨房的空间。
Green Kitchen is our way of making sure that while we're preparing delicious food, we're doing so while minimizing our impact on the environment.
Through the Green Kitchen Initiative, we've integrated sustainable and eco-conscious design into restaurant and kitchen spaces across The House Collective and EAST brands.
节约能源
Energy
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我们的餐厅及厨房配备节能电器，善用崭新科技，环保效益多不胜数。
Our restaurants and kitchen spaces use energy - saving appliances and kitchen technology that have plenty of environmental benefits.
瑜舍更换了大型冷水机组，每年可节省 209,000 千瓦时的能源，相等于驾驶电动汽车环绕地球 30 圈所需的能源。
At The Opposite House, we've replaced our large chiller to create an annual energy savings of 209,000 kWh. That's how much it takes to drive an electric car around the earth, 30 times.
奕居和瑜舍已更换制冷压缩机的组件，成功将用电量减少 30 千瓦时，相等于一般家庭的用电量。
At The Upper House and The Opposite House, replacing components of our refrigeration compressor allowed us to minimise electricity by 30kWh - enough power to run the average household.
节约用水
Water
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要节省相当于一个奥运标准泳池的水量，应从何着手？我们推行多项节约用水的措施，不单只是为了节约用水，更确保能有效地实行。
How are we able to save an Olympic-sized pool of water every year? We have many water-saving protocols that ensures we are not only conserving water, but using it efficiently.
通过更换博舍的水龙头，每年平均节省了 673 立方米的用水，这相当于注满9,000个浴缸的用量！
By replacing the faucet bubbler at The Temple House, we are on track to save an average of 673m³ of water per year. That's 9000 bathtubs!
废物管理
Waste
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最后，当然少不了厨房需要解决的另一大难题 —— 厨余。我们主要透过科技来处理㕑余垃圾。为客人奉上美味佳肴的同时，亦不忘保护环境。
Lastly but definitely not least, is food waste – another big area to tackle for kitchens. One of the key ways we manage our waste is using technology to divert rubbish, keeping our food delicious and earth friendly.
博舍每年产生近百吨的厨余垃圾，这相当于三分之二个自由神像那么重！我们使用厨余处理机将垃圾分解成液体，尽量减少弃置于堆填区的垃圾。
Each year, The Temple House produces nearly 100 tons of kitchen waste. That's 2/3rds of The Statue of Liberty! We use our kitchen waste processor to decompose the waste into liquid, minimising our waste in landfills.
徐存贵
Tony Xu
成都博舍行政副总厨
Executive Sous Chef of The Temple House
“作为一名厨师，我们总是遵从习惯准备食材，
却在无形中产生不必要的食材浪费。
我不断提醒自己和厨师团队，做动作前先思考后续的步骤。比如备菜前，思考是否切除的部分可以用作其他菜品的辅料；我们的厨房定会更加绿色环保！”
"As a chef, we always prepare ingredients according to our cooking habits, but there is always an invisible waste of unnecessary ingredients. I'm constantly reminding myself and my team to think about the subsequent steps, such as whether the remaining parts can be used for other dishes."
让我们的厨师与新一代交流想法，
分享绿色厨房如何运作。
Watch our chefs chat with the next generation to explain how it's done.
我们的「绿色厨房」认证级别
Our Green Leaf Ratings
我们的三级奖项基于节能、节水、废物回收、日常营运和厨房环境去表彰餐厅的绿色方案。绿叶越多，厨房越环保！
The three-tiered award based on energy, water, waste, operation innovation and kitchen ventilation / environment aimed to applaud and congratulate restaurants for maximizing their green solutions. The more leafs, the more green!
点击展开浏览我们的绿色厨房。
Expand to see our award-winning Green Kitchens.
点击购买 Get it Now ↑
“食”在精彩 餐饮储值卡
充值5000，享餐饮8折及多项礼遇；
充值10000，享餐饮75折、客房95折及多项礼遇；
充值30000，享餐饮7折、客房95折及多项礼遇。
Check out our amazing prepaid card offers
to use in our award winning restaurants & bar.
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