FLOSS in the kitchens

Estorminho says the awareness is growing.

"We have had demand for all-organic food menus in banquets and meetings. We see an increase in guests asking for organic products."

In the capital, Sanjiv Hulugalle has a reputation as a keen supporter of organic producers. The general manager of the Four Seasons in Beijing says "food has to be fresh and authentic" and more.

"We need to focus on the best possible and available ingredients. The chefs need to prepare the ingredients with the utmost respect. In this day and age, organic products fit into this spectrum and, whenever possible, we feature those items.

"Creating awareness of availability of products is the best promotion for our food. For example, in our signature restaurant Mio, the menu is inspired by the freshest available produce, evolving constantly to showcase each season's finest ingredients."

While Four Seasons does not have its own garden, Hulugale says the hotel works with some local farmers through suppliers.

The verification process is strict.

"Hygiene certificates, business licenses are only the bare minimum of what we ask our suppliers. Additionally, we go on unannounced inspections of the facilities to see safety and hygiene, and look for any sign where the origin of a product might be corrupted - and we do reserve the right to immediately stop using a supplier if conditions are not deemed to be in order. These checks happen frequently."