Vancouver Magazine
Beijing Mansion Hosts Chinese Restaurant Awards New Wave 2023 Dinner
A Guide to the City’s Best Omakase
5 Croissants to Try at the 2023 Vancouver Croissant Crawl
The Best Drinks to Bring to a Holiday Party (and Their Zero-Proof Alternatives)
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Nightcap: Spiked Horchata
5 Things to Do in Vancouver This Week (December 4-10)
Protected: Your dream smile, just in time for wedding season
5 Things to Do in Vancouver This Week (November 27-December 3)
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
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2023 Gift Guide: 8 Gorgeous Gifts from Vancouver Jewellery Designers
Local Gift Guide 2023: For Everyone on Your Holiday Shopping List
Local Gift Guide 2023: For the Pets
The hood vent at Forage is a smart little thing: it only works as hard as the cooks do, knowing to shut down when the griddles aren’t in use. The induction cooker, too, is the epitome of efficiency, transferring 80 percent of its energy to the cooking surface, compared to industry-standard gas at a paltry 20 percent. The cooker/steamer uses 38 percent less energy than a traditional steamer and is projected to save 250,000 litres of water every year. These initiatives, among many at the Robson Street eatery, are part of chef Chris Whittaker’s determination to reduce energy consumption by 30 percent. (They’re at 23 to date.) He’s also done away with excessive portions, and endeavours to use all parts of an animal: not just the bison chuck, say, but bison marrow and bison tongue, too. The restaurant’s green-mindedness extends to its waste as well: since the opening in late November, not a scrap has found its way to landfill. On top of normal composting and recycling programs, the one small bag of garbage produced each day is sent to a waste-to-energy plant in Burnaby and incinerated, the energy released going back onto the grid.