INDULGE RESPONSIBLY

DRINK WITHOUT GUILT TOURISM FOR A CAUSE

Self-confessed eco-geeks and passionate divers Andrew and Marit Miners founded Misool Eco Resort in Raja Ampat, Indonesia with sustainable tourism in mind. The private island is home to the richest marine diversity in the world, one that marine biologist Dr Mark Erdmann says “is improving rather than declining”. This is only possible with the joint effort of the owners and the local community and their commitment to uphold measures that have prevented overfishing through “no-take” conservation zones and employing patrol rangers who guard the waters from illegal activities such as shark finning. The next time you’re drinking a Sonoma County wine, perhaps the superb 2015 Littorai The Haven Pinot Noir, Sonoma Coast—remember that you’re doing Mother Earth a favour. Thanks to the region’s commitment to be 100 per cent sustainable by 2019, practices there have been set to inform and educate wine growers about winemaking and farming techniques that ensure we will be able to enjoy these wines in the future.

CAVIAR DREAMS

Sturia might be the greenest variety of farmed caviar to date—with regard to its operations. Its sturgeons are also fed on granules made using flour and fish oil, mixed with plants, minerals and vitamins. Directeur Commercial Guy de Saint-laurent says that the feed is free from antibiotics, growth hormones or any MGO products, and is sourced directly from a Marine Stewardship Council assured local manufacturer (Biomar) located less than 100km away from the farm near Bordeaux, France. In Singapore, it’s served at restaurants such as Stellar at 1-Altitude.