In The City Center Restaurant
- We have implemented
Rooftop gardens
Encouraging businesses to use limited spaces to grow herbs and sprouts that can be directly used by restaurants on their terraces, backyards, balconies, or even indoors. We encourage guests to consume more vegetables grown at the restaurant, jointly understanding the environmental significance of reducing the carbon footprint of transportation.
In October 2015
The merchant planted and harvested seven-star peppers on the terrace.
The seven-star pepper is a cluster of seven chili peppers, hence its name. It is a medium-spicy type, an annual herb that can bear fruit at temperatures above 15°C. Chili peppers are reproduced by seeds. Soak the chili pepper seeds in warm water at around 35°C for half a day to fully absorb water before sowing. Cover with a layer of fine soil and water thoroughly after sowing. It is necessary to water in a timely manner to maintain soil moisture. Generally, germination occurs in about 7 days, true leaves appear in about 15 days, and flowering occurs in about 40 days.
Because the soil requires loose texture rich in organic matter, an adequate base fertilizer should be applied. The soil moisture requirement is strict, as it is not drought-tolerant or waterlogged. Pay attention to the amount and frequency of watering. The merchant utilizes limited space, borrowing natural resources to grow vegetables for the store.
In April 2016
The merchant harvested some radishes and bitter chrysanthemums grown on the terrace.
Helping the merchant find a way to connect with nature can bring greater joy.
In November 2021
The merchant harvested vegetables grown on the terrace.
In response to the restaurant’s demand, a batch of coriander seeds were sown. When customers eat hot pot and want to add coriander to the seasoning, they can conveniently use the fresh produce without any transportation costs.
In February 2022
The merchant harvested a batch on the terrace and then sowed.
Money plant, coriander, perilla leaves, fennel seedlings, carrots, baby greens, and hydrangea flowers. The advantages of self-growing are that it is pure and convenient to use, and the customers in the store feel that the vegetables and fruits make them feel closer to the restaurant’s food.
In July 2014
The merchant uses disposable paper tableware, which is sustainable and environmentally friendly, and also has a sense of design.
Use of eco-friendly takeaway utensils
Encouraging businesses to use biodegradable corn-based utensils, paper-based eco- friendly utensils, cloth wraps, and encouraging customers to get used to using these seemingly “inconvenient” items, jointly committing to and supporting the reduction of excessive packaging in takeout trash, use of old wooden furniture.
Encourage businesses to identify ecological and environmental issues that can be improved in the surrounding natural environment, and integrate these with the restaurant’s own conditions to create a mutually beneficial ecological harmony.
In July 2014
The foundation focuses on making the best use of resources for environmental protection and values ecology.
The top priority for native plants is fertilizer, as good soil leads to good seedlings. We encourage the gardeners of merchants to turn the abundant by-products from making soy milk in the restaurant into soy residue compost.
In August 2016
We encourage merchants to recycle organic waste and use interesting environmentally friendly tableware. The eco-friendly tableware chosen by merchants is made from organic rice husks! This set of panda tableware developed for children’s meals is very popular with the little ones.
In October 2020
The merchant also uses corn-based eco-friendly tableware to pack a box of warm and delicious food, suitable for delivery, both aesthetically pleasing and environmentally friendly.
The merchant also pairs main course glass jars, corn-based eco-friendly food containers, and insulated bags to meet the diverse ordering needs in the restaurant and achieve sustainable development.
The foundation also encourages merchants to match organic vegetables from their fields with eco-friendly food containers, promoting an environmentally friendly concept from food to tableware. This involves using organic vegetables grown in the store to create a new children’s meal, using safe and environmentally friendly sistema lunch boxes from New Zealand.
In February 2021
We encourage restaurants to customize their own eco-friendly tableware. The W+House customized tableware by the merchant meets the edible level for babies, is environmentally friendly and recyclable, and separates hot and cold foods.
In March 2021
In exploring the theme of recyclable, environmentally friendly, and circular products, the foundation discovered many false propositions. For example, corn-based food containers that are believed to be biodegradable actually contain plastic particles to enhance shape and durability, making recycling more difficult. All wood, pulp, and sugarcane food containers need to be coated with plastic film to prevent leakage.
Therefore, we encourage interaction between merchants and customers and recruit customers interested in sustainable living to explore the possibility of “zero waste takeaway containers.” Merchants initiated a discussion on “zero waste takeaway containers,” recruiting customers to participate and selecting two reusable containers from a variety of tableware options.
After practical implementation, the feedback on ordering has been very friendly, with reusable food containers gradually receiving positive feedback, showing that our efforts are visible.
In December 2022
The merchant introduces organic hot pot every year. In that year, we called for the use of disposable biodegradable and environmentally friendly paper plates for both sauces and dishes, to be used and thrown away immediately.
If Love Second-hand Market
Additionally, the foundation has organized the If Love Second-hand Market, which supports local original designs, provides a platform for designers, and donates a portion of the proceeds to the Love Volunteer Club. Over 316 volunteers from different social strata, with ages ranging from 16 to 37 and an average age of 26.5, have registered, and 200 people have participated in our activities designed to help.
Since the first event, our If Love second-hand market has seen growth, with an increasing number of attendees and interested individuals. The number of stalls has increased from 20 to 30, and the total raised has grown… from a few hundred yuan to thousands of yuan.
These numbers represent the market’s growth month by month.
Meaningful moments
- The little stall owners came to the scene early, designed their stalls with the help of their parents, and started selling them in a clear way.
- Some of them took out their favorite toys, books, clothes, and even “sold” their own knowledge, teaching everyone to use balloons as puppies to raise money for the sunshine baby.
- The three most powerful little girls stood from morning to afternoon, and raised a total of more than 500 yuan for charity!
In late August 2012, this love extended to the Wu Guan Tang Vegetarian restaurant in Suzhou, where the Sunshine Love Market continues to be held, spreading the concept of love and generosity further and further. The proceeds from the Sunshine Love Market will be
entirely donated to the Sunshine Babies at the Suzhou Industrial Park Boai School.
Restaurant in the countryside
Wu Guan Tang Vegetarian Restaurant in Suzhou
covering 1200 square meters with a lake on three sides:
We support the restaurant in conducting monthly environmental protection activities, releasing snails, loaches, and other organisms with ecological purifying effects into the lake. This not only protects the lives that would have been consumed as food, allowing them to return to nature and thrive, but also helps restore the clarity of the lake water, which was previously affected by the growth of harmful water hyacinths due to sedimentation issues.
These environmental protection activities have been carried out 61 times, attracting nearly ten thousand participants and gaining high recognition and attention from the local government.
We also support the restaurant in cultivating vegetables on its terrace and encourage customers to adopt self-cultivation practices. Through this mutual participation, healthy soil is cultivated and witnessed through the continuous growth of radishes in clear water.
Oxford Manor Hotel
We support the estate in leveraging its environmental advantages to offer meditation experiences, allowing guests to experience environmental protection in a completely vegetarian dining and living environment.
Additionally, we support the estate in using organic fertilizer made from nearby horse manure for small-scale self-cultivated vegetable gardens. We encourage guests to consume only seasonal organic vegetables grown on-site during meditation experiences, and the accommodation features entirely vegetarian bedding to demonstrate that traditional duck and goose down bedding can be replaced with equally warm and comfortable options.
Wu Guan Tang Vegetarian Restaurant in Hangzhou
Wu Guan Tang Vegetarian Restaurant in Hangzhou, situated in an 8000-square-meter wetland park:
We support the restaurant in utilizing the advantage of being surrounded by lake water to implement a whole-house hydronic heating system in its initial construction plan.
Additionally, we continue to conduct life-releasing environmental protection activities, allowing life to be returned to its natural habitat, which contributes to improving water quality.