Insider provides insights into green restaurant trends for 2026

Insider provides insights into green restaurant trends for 2026

2025-12-10

Taiwan now boasts more than 540 certified green restaurants. At this year’s Green Dining Guide annual awards, 11 establishments achieved the 3‑Star recognition for the very first time. FTV reporter Stephany Yang sat down with Hannah Macey, from the Sustainable Restaurant Association, to discuss emerging green dining trends and her insights into Taiwan’s sustainable food industry.

Taiwan now has over 540 certified green restaurants. The Green Dining Guide annual awards ceremony honored green and sustainable hospitality businesses.

Taro Ho
Green Dining Guide co-founder
The reason the two chefs won the ambassador title is that they have continuously promoted eco-friendly and sustainable dining. Green dining is not just about making money, it also embodies community care, collaboration with farmers, and food education. Our hope is to bring together more members of the food and beverage industry who are willing to use organic, eco‑friendly, or animal welfare-friendly ingredients. Through procurement, we can support these responsible producers.

Hannah Macey
Sustainable Restaurant Association
It is now the world’s leading sustainability certification tailored for the hospitality sector. It is built on ten impact areas covering how you design your menus and source your ingredients. Through to how you engage with the local community and treat your staff in your restaurant space. Through to your environmental impact. So, looking at everything from the energy emissions and carbon emissions on site. Through to the environmental impact throughout your value chain. Something I really noticed yesterday and really noticed through my conversations with the Green Dining Guide, is this real capacity to support farming networks in your country. It seems very interconnected it seems a lot easier than my experience learning about other countries. I learned that it is easy to do direct delivery from farmers. I know that there is a 24‑hour postal service I learned about, which is very cool. Also, you got these Indigenous native people that live in your mountains and live in your regions that have not shifted their farming or gone with the Western modern ways of farming. They have stuck to their principles. These Indigenous farmers have really got this amazing capacity for a diversity of plants and diverse species, all really tasty because these species are grown with the real soil.

In 2025, Taiwan’s green dining movement reached a major milestone with the official launch of the Food Made Good Standard, introduced in partnership with the Green Dining Guide and the Sustainable Restaurant Association. As part of this initiative, Hannah Macey from the SRA visited two certified green restaurants to witness the impact firsthand.

Hannah Macey
Sustainable Restaurant Association
I had the pleasure yesterday. I am in Taiwan for the week. I had the pleasure yesterday to visit two of the restaurants—a two-star and a three-star restaurant—in Central Taiwan yesterday. I visited From Heart to Table in Puli Township and Liao’s Studio which is close to Taichung. From Heart to Table, who are here today, and I went to visit yesterday. Some examples of things they do is for instance, they serve buckwheat tea. I know buckwheat is quite a common tea drunk here, and then they use that buckwheat after to form one of their dishes. So, it is a circular approach to the ingredients. Sort of re-purposing that tea which would often be chucked in the bin. It is about repurposing that. Also, something very fascinating I also loved learning about the leopard cats and learning how they are only using suppliers, only using farmers who aren’t using chemicals on their soil, and really bringing the leopard cats into their farming ecosystem.

Seafood and beef have long been staples on menus worldwide. How can people eat more sustainably?

Green Dining Guide co-founder
Taro Ho
Right now in Taiwan, we have a “Taiwan Seafood Choice Guide” available online. It shows which fish species are becoming increasingly scarce, and people are advised to avoid eating those species. However, many Taiwanese citizens are not yet aware of this issue; they may only say things like “don’t eat large fish” or “don’t eat shark fins."

Hannah Macey
Sustainable Restaurant Association
Beef is one of the biggest greenhouse gas emitters. The stats for beef in comparison to other animal products is vast. I know this is an issue globally. We all eat a lot of beef but I just noticed it here. One thing we really push at the SRA and with our conversations is how do you lower the amount of beef on your menu? Something that I shared earlier is collaborating with butchers and taking a “whole animal” approach to the beef. Working with diverse cuts, not just the prime cuts, but also the secondary cuts.

The award ceremony also hosted several forums, gathering professionals from different fields to discuss sustainable dining and future directions.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#GreenDining #Green #Sustainability #Restaurant

永續餐飲認證全台11家餐廳獲最高永續標準3星

2025-12-10

台灣目前擁有超過540家獲得認證的綠色餐廳。綠色餐飲指南舉辦「2025國際綠色餐飲年會暨頒獎典禮」，其中台灣首度參與「Food Made Good（FMG）星級認證」星級餐廳授證儀式，有11家獲得最高永續標準3星。

台灣目前已有超過540家獲得認證的綠色餐廳。2025國際綠色餐飲年會暨頒獎典禮表彰了綠色與永續的餐飲業者。

[[GDG共同創辦人何佳穎]]
“他們兩位為什麼會獲得大使，是因為他們不斷在持續推動生態跟友善環境的綠色飲食。綠餐飲貨幣不只是錢，而且包含整個社區關懷，或是跟農友之間的合作還有食農的教育等等。希望聚集更多的餐飲業者，然後用願意使用我們有機、友善或是動物福利，種種對環境友善的食材，透過採購的方式來支持這些友善的生產者。”

[[英國的永續餐廳協會 Hannah Macey]]
"它是全球領先的專為餐飲業量身定制的可持續發展認證。該認證基於十大影響領域，涵蓋從菜單設計和食材採購，到與當地社區互動、餐廳員工待遇，再到環境影響等各個方面。因此，它關注的是從現場能源和碳排放，到整個價值鏈的環境影響。昨天，我與綠色餐飲指南的代表交流時，尤其註意到一點：你們國家擁有強大的農業網支持能力。這似乎是一個非常緊密的聯繫，比我之前了解其他國家的情況要容易得多。我了解到，直接向農民採購非常方便。我還了解到，你們有24小時郵政服務，這很棒。此外，你們山區和偏遠地區的土著居民沒有改變他們的耕作方式，也沒有採用西方的現代耕作方式。他們堅持自己的原則。這些原住民農民擁有種類繁多的植物，而且都非常美味，因為這些植物都是在真正的土壤中生長的。"

2025年，台灣的綠色餐飲產業迎來重要里程碑，正式引入「Food Made Good Standard」，並與《綠色餐飲指南》及英國的永續餐廳協會合作推動。作為此項倡議的一部分，英國的永續餐廳協會的 Hannah Macey參訪了兩家獲得認證的綠色餐廳，親身見證其影響。

[[英國的永續餐廳協會 Hannah Macey]]
"昨天我有幸造訪了台灣中部兩家餐廳，一家二星餐廳和一家三星餐廳。我去了埔里鄉的山中小廚房和台中附近的有料革製設計所。真是令人難忘！我了解到這裡可持續餐飲的不同運作方式。例如，「山中小廚房」供應蕎麥茶，一種常見的飲料，並將其重新用於菜餚中，實現了食材的循環利用。我還找到石虎，以及那些不使用化學物質的農民如何將石虎融入農業生態系統，這讓我印象深刻。"

海鮮和牛肉長期以來一直是全球餐桌上的主要食材。人們該如何更永續地飲食呢？

[[GDG共同創辦人何佳穎]]
"我們現在台灣有一個台灣海鮮選擇指南，上網都能看到，大家可以看到那一些魚種，整個品種的數量已經越來越少了，儘量不要吃那些魚種，可是現在台灣民眾沒有這樣的意識，可能只說不要吃那麼大型的、不要吃魚翅。"

[[英國的永續餐廳協會 Hannah Macey]]
"牛肉是溫室氣體排放大戶之一。與其他動物性產品相比，牛肉的排放量數據驚人。我知道這是一個全球性問題。我們都吃很多牛肉，但我最近才注意到這一點。在SRA的討論中，我們一直強調的一點是：如何減少菜單上的牛肉用量？我之前分享過的一個方法是與屠夫合作，採用「全牛利用」的方式。這意味著要使用各種不同的部位，不僅是優質部位，也包括次要部位。"

頒獎典禮同時舉辦了多場論壇，聚集各領域的專業人士，共同探討永續餐飲與未來方向。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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