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Malta's Journey Towards Sustainable Dining

The importance of sustainability in the food sector has been escalating globally, and Malta - a country renowned for its historical richness and dynamic gastronomic culture - is actively participating in this worldwide movement. The Maltese hospitality industry, which encompasses both restaurants and hotels, is progressively taking significant steps towards incorporating more sustainable food alternatives into their offerings.



The pursuit of sustainability within the food industry has become a global endeavour, with Malta emerging as a notable participant. The island nation's hospitality sector, which spans both hotels and restaurants, is actively addressing the need for sustainable food options. A testament to this commitment is the recognition of five Maltese restaurants by the esteemed Michelin Guide in 2021, highlighting their efforts towards green initiatives.

Diar Il-Bniet, a family-run farm and restaurant in the rural village of Dingli, is at the forefront of the farm-to-table movement in Malta. They make use of traditional Maltese cooking methods and locally sourced ingredients, with their own farm producing a significant portion of the produce used in their kitchen.

Noni, located in Valletta, is known for its creative reinterpretations of traditional Maltese dishes. Chef Jonathan Brincat places a strong emphasis on using local, seasonal ingredients, supporting local farmers, and minimizing food waste.

The Harbour Club, situated in a 400-year-old warehouse in Valletta, focuses on serving seasonal and locally sourced food. Their menu changes regularly based on the availability of fresh, local produce.

Terrone, a small bistro in Marsaxlokk, is committed to using local and sustainable ingredients. They work closely with local farmers and fishermen, ensuring a supply of fresh, high-quality ingredients.

Tmun Mgarr, located in Gozo, is another advocate for local and sustainable produce. They specialise in seafood and ensure that their fish is responsibly sourced.


Ion Harbour by Simon Rogan, an upscale dining establishment, is also making its mark in Malta's sustainable food scene. With a strong focus on using locally sourced and organic produce, Ion Harbour contributes to the growing trend of sustainability in Malta's culinary landscape.


One of the key resources in the push for sustainability is the 'Sustainable Eats and Treats' guide. Launched in Malta, it showcases local businesses that prioritise conscious consumption. This guide serves as a beacon for consumers seeking sustainable dining options, and for businesses looking for best practices to emulate.


Beyond the provision of sustainable food, the Maltese hospitality sector is also taking a hard look at food waste. Studies are being conducted to understand the extent of food waste generation within the sector, with the aim of identifying areas for improvement.


In conclusion, the hospitality industry in Malta is increasingly committed to reducing its environmental impact. Through sourcing locally grown, organic food, minimising waste, and promoting sustainable practices, restaurants and hotels in Malta are making significant strides towards a more sustainable future.


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