Nā Hōkele ʻo Ovolo kūkala i kēia lā, ma ka World Vegetarian Day, ʻo kāna mau hale ʻaina a me nā kaola a puni ʻo Australia a me Hong Kong e hele i nā mea ʻai āpau no nā lā 365 e hiki mai ana.
Ma ke ʻano he papahana i kapa ʻia ʻo “The Year of the Veg,” ʻo ko Ovolo mau wahi no Australia e hele i nā mea kanu no hoʻokahi makahiki piha: Monster Kitchen & Bar ma Ovolo Nishi ma Canberra, kahi o Chef Executive hou, Paul Wilson, e hoʻohui i kona ʻike ma nā lumi kuke kaulana ma waena o ka honua e like me Copenhagen's Geranium e hana i kahi papa kuhikuhi i mua o ka mea kanu i hoʻoneʻe ʻia; ZA ZA TA ma Ovolo Ke awāwa ma Brisbane, kōkua ʻia e chef hānau hānau ʻIseraʻela ʻo Roy Ner (ʻo Nour lāua ʻo Lilah ma Sydney); a me Mister Percy ma Ovolo 1888 Darling Harbour ma Sydney, a e lilo ia i pā inu waina Italia. Ma Ovolo Woolloomooloo, ʻAukekulelia a me ko New Zealand hale hōkele hale ʻaina vegan ʻo Alibi Bar & Kitchen e hoʻomau i ka hana pū ʻana me ka paionia hoʻokumu honua, ʻo Matthew Kenney, ma ke ʻano he Creative Culinary Partner.
Ma Ovolo ma Hong Kong, ua hoʻomaka ka neʻe ʻana i ka vegetarianism ma Veda ma Ovolo Central, ka hale ʻaina hōkele vegetarian mua loa o Hong Kong. I kēia manawa, ʻo Komune, kahi mākaʻikaʻi e noho ana i ka lā holoʻokoʻa ma Ovolo Southside, ke ʻoki nei i ka ʻiʻo mai kāna menus, a e hoʻomaka koke ana ka hōkele i kahi manaʻo hale ʻaina hoihoi hou aʻe e piha pono ana i ka meaʻai.
ʻO ka mea nāna i hoʻokumu a me Luna Nui ʻo Ovolo Girish Jhunjhnuwala i ʻōlelo, "ʻO ka ʻai ʻana i waho a me ka leʻaleʻa ʻana i nā meaʻai momona a me ka hui pū kekahi o nā leʻaleʻa maʻalahi o ke ola. ʻO nā manawa maikaʻi a me nā manaʻo maikaʻi pehea mākou e ulu nei. Makemake mākou e makaʻala e pili ana i nā mea a mākou e ʻai nei a hoʻomaʻamaʻa i ka hoʻomau o ke kaiapuni e like me ka hiki iā mākou, ʻoiai ke alakaʻi nei kēia i kahi hopena nui aʻe i ke kanaka, ʻaʻole wale i ke kaiapuni. "
Ua hoʻohiki ʻo ia e ʻimi mau i nā ala e hōʻemi hou ai i ka wāwae o ke kaiapuni, neʻe ʻo Ovolo i nā hale ʻaina vegetarian piha a me ka “ʻai pono” ma hope o kekahi mau hana eko-aloha ʻē aʻe i hoʻokō ʻia e ka hōʻiliʻili hōkele i ka makahiki i hala. Pākuʻi ʻia kēia me ka hoʻopau ʻana i nā pono holoi pākeke hoʻohana hoʻokahi a me ka hoʻohana ʻana i nā ʻōmole pauma piha hiki ʻole ke hoʻopiha ʻia a HDPE recyclable. Hoʻohui ʻia i kēia, ua kāpae ʻo Ovolo i nā mauʻu palolo hoʻohana hoʻokahi, hoʻolauna i nā ʻeke ulana hoʻohana hou ʻia no nā pahee, a neʻe e hoʻohana i nā mea biodegradable i loko o nā ʻeke holoi lole a me nā ʻōpala ma nā waiwai āpau i kāna waihona.
He aha e lawe ʻia mai kēia ʻatikala:
- as best as we can, as this leads to a larger impact on humanity, not just the.
- TA at Ovolo The Valley in Brisbane, helmed by Israeli-born chef Roy Ner.
- Harbour in Sydney, which will be transformed into a vegetarian Italian wine.
