English 
From Ingredients to Innovation
透過創意、用心與循環實踐，在我們的廚房與酒吧中，讓食材獲得第二次生命。
將食材轉化為全新可能
在 Swissôtel Living Jakarta Mega Kuningan，我們相信永續發展始於我們對待每一種食材的思考方式。
透過我們的 Green Globe 計劃，我們的 Food & Beverage Services 團隊探索實際可行的方式，讓剩餘食材和有機副產品獲得第二次生命——從我們各餐廳和 Grab n Go 櫃檯供應的精心料理，到以原本可能被丟棄的食材製作的 Vitality Drinks。鳳梨皮被轉化為傳統發酵的 Tepache，浸泡水中的水果透過脫水延長保存期限，而用過的咖啡渣則回到我們的花園作為堆肥。
我們的做法很簡單：用更多、珍惜更多、浪費更少。
透過結合創意、負責任的資源管理和用心的飲食實踐，我們將食材超越其原本用途，轉化為全新的餐飲體驗和有用的資源。
從廚房到花園，再從花園回到餐桌，每一步都為更具循環性的酒店服務方式做出貢獻，為我們的賓客創造有意義的體驗，同時為我們的社區和地球支持更健康的未來。
Our food and beverage upcycling initiatives showcase how everyday F&B operations can become opportunities for positive environmental action.
From pineapple peels and surplus fruits to spent coffee grounds, our team identifies suitable ingredients and organic by-products that can be safely and responsibly repurposed.
Vitality Drinks transform pineapple peels into traditionally fermented Tepache and combine fresh ingredients with microgreens to create refreshing, nature-inspired beverages.
Dehydrated Fruits give suitable fruits from infused water stations a longer useful life, transforming them into naturally flavorful snacks and elegant garnishes.
Coffee Ground Composting returns spent coffee grounds to the natural cycle by incorporating them into compost used to support the hotel’s gardens and landscaping.
Our Food Menu reflects this same mindset — thoughtfully prepared dishes, from garden-forward plates to Grab n Go favourites, built around quality ingredients and mindful preparation across our outlets.
Together, these initiatives demonstrate that sustainability can be practical, creative and delicious — turning everyday resources into new possibilities.
