LAVO ITALIAN RESTAURANT & ROOFTOP BAR
SUSTAINABILITY PHILOSOPHY
At LAVO, sustainability is at the heart of everything we do. We prioritise seasonal and local ingredients, support responsible seafood practices, and minimise food waste. We’re committed to energy and resource efficiency, support fair trade and ethical practices, and engage and educate our guests about sustainability. Together, we’re creating a more sustainable future, one delicious dish at a time.
OUR COMMITMENT TO SUSTAINABLE SOURCING
We serve a selection of ASC, MSC or BAP-certified* seafood products including salmon from Norway, Boston Lobster from United States, and prawns from Vietnam and India.
*ASC (Aquaculture Stewardship Council), MSC (Marine Stewardship Council), BAP (Best Aquaculture Practices)
To conserve endangered species, we have banned critically endangered seafood species and products, such as Bluefin Tuna, Red Garoupa, and Sharks Fin.
We are proud to support regional farmers and producers. Our menu features fruit such as pineapple and bananas from the Philippines, watermelon from Malaysia, and strawberries from Cameron Highlands. We also source our oyster mushrooms, eggplants and romaine lettuce from Malaysia.
Majority of our eggs and chicken are sourced from Malaysia.
We offer 9 wine labels from around the world that are certified organic or adopt sustainable viticulture practices.
