“What can a restaurant do to be more sustainable for global development?” This question challenges Chapter Dining and other businesses in Vietnam in response to global changes. In line with sustainable restaurant trends, our staff remains mindful of the challenges within the hospitality industry, operating with a spirit of respect and preservation for our environment, aiming to promote sustainable culinary development. Therefore, Chapter Dining collaborates with People and Nature Reconciliation (PanNature) through the Regreening Forest Fund, actively participating in tree planting and forest restoration efforts in Van Ho and Mai Chau, Vietnam.
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How can a Vietnamese restaurant be sustainable?
In today’s evolving modern culinary landscape, sustainability has become paramount. Restaurants worldwide are adopting practices that enhance dining experiences while contributing positively to the environment. A restaurant can be sustainable by prioritizing locally sourced and organic ingredients and minimizing waste through composting and recycling.
Not only focusing on Northern Vietnamese cuisine, Chapter Dining consistently implements initiatives within its core operations to align with the latest sustainable restaurant trends:
- Eco-friendly practices: Our chefs handcraft every ingredient through fermentation techniques. This process benefits both the diner’s health and the environment, embodying the Chapter Zero-Waste spirit, as shared by Chef Dung in the Michelin Guide.
- Farm-to-table ethos: Chapter Dining collaborates with local organic farms (My Duc Hanoi; Quoc Anh Cooperative) to ensure the quality and source of ingredients, support the local economy, and integrate science & technology into sustainable farming practices.
- Community project: One of our main projects is “Nuoi Em“, which supports children in the northern mountainous regions of Vietnam; the restaurant’s funds are directly donated to the National Volunteer Center (VVC).
Story behind the meals – Sustainability of Chapter Dining for nature
Food is an essential aspect of life, but to maintain harmony with nature and prevent environmental degradation, culinary practices must evolve towards restaurant sustainability, avoiding reckless production and wasteful consumption.
Recognizing this responsibility, our chefs at Chapter Dining focus not only on producing good food but also on promoting an eco-friendly supply chain. By sourcing organic ingredients from local farms, we ensure freshness and support sustainable agriculture. Additionally, for each meal enjoyed from Chapter Menu, diners contribute to planting a tree in Northern Vietnam’s forests, expressing gratitude to nature, the origin of all culinary ingredients.
Our partner in the Regreening Forest Fund is PanNature, aiming to restore 500 hectares of forest within the natural forest corridor between Hoa Binh and Son La provinces. Chapter Dining supports PanNature in organizing forest restoration activities, including preparation costs, vegetation clearing, seedling procurement, labor, coordination, and community engagement for monitoring and nurturing the newly planted trees during the initial years.
The natural forest corridor between Hoa Bình and Son La, known as the Hang Kia – Pa Co Nature Reserve, is situated in a typical limestone mountain area with high biodiversity value. This region hosts 35 plant species listed as threatened in Vietnam’s Red Data Book (2007). Our collaboration in the forest restoration program will expand habitats and effectively conserve rare flora and fauna by connecting the natural forest corridor between Van Ho (Son La) and Mai Chau (Hoa Binh).
Chapter Dining & PanNature: Realizing sustainability in Vietnam hospitality industry
Chapter Dining‘s mission is to implement sustainability in the F&B industry. Recognizing the hard work of farmers who produce exceptional ingredients, the restaurant strives to ensure that farmers can continue their practices amidst lush, thriving nature, both now and in the future.
Diners now initiate a new supply chain by contributing a tree to Vietnam’s forests with each meal in Chapter. Our meal not only delights the palate but also brings sustainable value to the environment.
With community collaboration, the partnership between Chapter Dining and PanNature in the Regreening Forest Fund aims to help Earth achieve Net Zero by 2050: protecting water sources, enhancing air quality, and increasing carbon sequestration.
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Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
