TAIPEI (Taiwan News) — Taiwanese restaurants are serving up sustainability, reaching a milestone as 21 eateries earn global recognition under the Food Made Good certification.
In December, 20 restaurants were added to the list. Eleven of them achieved the highest three-star rating.
Developed by the UK’s Sustainable Restaurant Association, the system is a leading global benchmark for sustainability in the food service industry. As one of the few sustainability assessments designed specifically for the restaurant sector, it evaluates restaurants on sourcing, waste reduction, and social responsibility.
The association works with partners in 70 countries, including independent restaurants, hotel chains, school cafeterias, and large dining groups. Taiwan News spoke with Hannah Macey, marketing and communications manager for the association, to get a clearer picture of Taiwan’s green dining sector and its role in the global sustainability movement.
Macey said Taiwan plays a vital role in a connected global food system. “Every country has a part to play. The supply chain is deeply intertwined, and with more people traveling the world, we are all becoming more connected,” she said.
She was struck by Taiwan’s creativity in sustainable dining. During a December visit to two restaurants in Nantou County, she watched chefs transform local ingredients from Indigenous communities and small farmers into dishes that told stories.
Leopard cats and native birds were illustrated on the walls, guiding diners through the journey from farm to table, while photos of the farmers themselves brought the connection to life. “Seeing farmers’ products celebrated this way creates a bond between producers and diners,” Macey said, adding that such thoughtful sourcing is not widely seen elsewhere.
Extending that link between food and its origins, Macey said sustainability is also deeply connected to public health. Ultra-processed foods, such as convenience-store items and processed meats, require large amounts of energy and water to produce and generate high levels of greenhouse gas emissions.
Agricultural practices further influence the system. Planting a single crop variety over large areas depletes soil health and increases the need for pesticides, she said, while growing multiple species helps soil flourish and reduces chemical use.
Research increasingly shows how these chemicals affect ecosystems and human health, she added. Macey said the industry also faces broader challenges. Supply chains are becoming more fragile as climate change disrupts weather patterns and water supplies.
Foods that were once easy to source may no longer be readily available. Rising production difficulties are already driving up costs for staples such as coffee, chocolate, and sugar.
“What we do not realize is what we eat has such a big impact on biodiversity,” she said. “And biodiversity is key for us to survive. If we keep reducing species diversity, it becomes a real threat.”
Macey said restaurants that embrace diverse, plant-forward menus can help ease these pressures.
Looking ahead to 2026, she expects a global shift in consumer behavior. “People care more about their health, which also helps the environment,” she said.
Businesses are redesigning menus with smaller portions, more plant diversity, and functional foods such as mushrooms and beans, ingredients valued for both nutrition and sustainability, blending customer wellness with sustainability.
Taiwan's Food Made Good 3-star eateries
- Grand Hyatt Taipei Cha Lounge (Taipei)
- Tu Pang (Taichung)
- Xindiaoju (Miaoli)
- A-Teng (Changhua)
- Smok Cafe (Nantou)
- Ogawa Puli Environmental Enzyme Park (Nantou)
- Sun Moon Inn (Nantou)
- Liao Studio (Nantou)
- Yin Shi Enterprise (Nantou)
- Fleur De Chine Hotel Sky Lounge (Nantou)
- Mal-u Kitchen (Nantou)
