Green Collective
Apr 07, 2020
3 minutes
By Hashirin Nurin Hashimi
From introducing plant-based foods in their menus to championing the locavore movement, F&B establishments in Singapore have taken steady steps towards sustainability in recent years. But one restaurant group has endeavoured to integrate sustainable practices throughout its business. Since 2018, The Loco Group, which operates Mexican restaurants and bars including Chico Loco on Amoy Street, has introduced various measures to reduce its carbon footprint.
It first adopted the Little Green Steps
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