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SDG3:健康與福祉

每天安排30分鐘運動（快走瑜伽等等都行）

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從千禧年發展目標MDGs到永續發展目標SDGs

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目標1

No Poverty

消除貧窮

目標2

Zero Hunger

消除飢餓

目標3

Good Health and Well-Being

健康與福祉

目標4

Quality Education

教育品質

目標5

Gender Equality

性別平等

目標6

Clean Water and Sanitation

淨水與衛生

目標7

Affordable and Clean Energy

可負擔能源

目標8

Decent Work and Economic Growth

就業與經濟成長

目標9

Industry, Innovation and Infrastructure

工業、創新基礎建設

目標10

Reduced Inequalities

減少不平等

目標11

Sustainable Cities and Communities

永續城市

目標12

Responsible Consumption and Production

責任消費和生產

目標13

Climate Action

氣候行動

目標14

Life Below Water

海洋生態

目標15

Life on Land

陸地生態

目標16

Peace, Justice and Strong Institutions

和平與正義制度

目標17

Partnerships for the Goals

全球夥伴

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沒有四季但有 365 季的地中海餐廳！Mirazur 產地到餐桌零距離的傳奇！世界第一餐廳巡禮【Liz 美食家】

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Mirazur

Menton

Voted The World's Best Restaurant in 2019

If the perfect restaurant experience can be defined as an equal marriage between exquisite food, outstanding hospitality and unparalleled ambience, then Mirazur has hit the jackpot. With its location on the idyllic Côte d'Azur, the freshest produce transformed into a tasting menu by talented Argentinian export Mauro Colagreco, and hospitality led by Colagreco's exuberant Brazilian wife Julia, this truly is a destination restaurant deserving of the World's Best Restaurant title. That its situation on the border of southern France and northern Italy means access to the best ingredients in Europe is simply the cherry on the cake.

But despite this incredible combination of natural good fortunes, Mirazur has never rested on its laurels since opening in 2006. A master of reinvention, Colagreco has done everything possible in recent years to keep his restaurant at the top of its game, championing sustainability, rethinking the menu and even renovating the entire restaurant to extend its vegetable gardens and create a more immersive dining experience. In 2020, Mirazur became the first restaurant in the world to achieve a plastic-free certification, as well as acquiring a historic local bakery from which to produce its own iconic bread loaves.

When it was voted the World's Best Restaurant in 2019, Mirazur was known for the multi-course tasting menus that Colagreco and his team of young chefs created from the freshest seasonal produce. A lunch or dinner in the stunning open dining room overlooking the azure Ligurian sea was an immersive affair over three or four hours involving courses such as the signature oyster gillardeau with shallot cream, an intricate tart made with flowers from the restaurant's cascading gardens and a showstopping duck dish. But after months of closure due to the global pandemic, the restaurant overhauled its culinary concept entirely, reopening with a Lunar menu inspired by the cycle of nature and divided into four offerings (root, leaf, flower and fruit) according to the biodynamic calendar.

That new menu is already beloved by locals, and as global travel resumes, international gastronomes are set to fall in love with Mirazur all over again too. Celebrating 15 years when it entered the Best of the Best hall of culinary fame in 2020, Mirazur is to this day ever prouder of its people and its produce and will continue to champion the fruits of the sea, mountains and gardens, following its own path of constant reinvention well into the future.

In 2020, The World's 50 Best Restaurants awards were postponed due to the global pandemic, so Mirazur held the World's Best Restaurant title from 2019 to 2021.

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If the perfect restaurant experience can be defined as an equal marriage between exquisite food, outstanding hospitality and unparalleled ambience, then Mirazur

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相關政策：

環保標章、溯源餐廳、環保餐館

如何實施：

換 LED 燈、省電冷藏設備、清楚標示食材來源、計算每日廚餘份量 設法減少

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從熱賣到退燒 麥當勞的植物肉漢堡McPlant為什麼在美國大規模上市後銷量不如預期？

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麥當勞在2022年1月才大張旗鼓宣布，在美國8間門市實驗性販售的植物肉漢堡「McPlant」銷售超乎預期，因而決定在2月正式擴大於美國600間門市販售，沒想到，在擴大「McPlant」的販售規模後，「McPlant」的銷售表現卻差強人意，市場分析認為品牌行銷策略不佳為主因。

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植物肉正流行，但它真的營養又健康嗎？｜獨立特派員 第723集 (植物肉的是非題)

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傳統濾泡咖啡比膠囊咖啡碳排更高？ 如何來杯低碳又香醇的咖啡－環境資訊中心｜商周

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全球消費者每日消耗20億杯咖啡。咖啡的碳排放量主要來自於種植階段，其次是食材物流、電力使用與廢棄物處理。改用膠囊咖啡機，使用在地烘培咖啡豆，使用植物奶取代牛奶都有助於減少喝一杯咖啡帶來的碳排放。

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Sustainability Kiosk – Sustainability Marketplace for Hospitality and Travel

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Case Study: NH Collection Dubai The Palm Staff Canteen Achieves Nearly Zero Waste – Sustainability Kiosk

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At Sustainability Kiosk, we are passionate about showcasing real-world solutions to sustainability challenges in the hospitality industry. This case study highlights the steps taken, challenges faced, and how the initiative aligns with global and regional sustainability goals, including SDG Target 12.3 and the UAE’s ne’ma pledge to cut food waste by 50% by 2030.

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Q1:消費者會因為一家餐廳宣稱「碳中和」願意

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Q1:消費者會因為一家餐廳宣稱「碳中和」願意付更多錢嗎？

A1:消費者對「碳中和」有正面態度，但願意多付錢的前提是資訊可信、行動具體且品牌形象一致。

Q2:食物浪費減少是否比「選植物性菜單」更容易在餐旅業實現？

A2:在餐旅業中，「減少食物浪費」比「全面轉向植物性菜單」更容易實現，也能同時降低成本與碳排。

然而，若餐廳能逐步引入部分植物性選項，兩者結合可形成更完整的減碳策略。

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Merriman's Hawaii Restaurant's - Award-Winning Cuisine in Maui, Oahu, Big Island & Kauai

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Sustainability | Merriman’s Hawaii Restaurant’s

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Learn about Merriman’s Hawaii’s commitment to sustainability. Discover how we support local farmers, reduce our carbon footprint, and protect Hawaii’s natural resources.