UN Sustainable Development Goal

Responsible Consumption and Production


user photo Submitted by WEN SHAN
Date published: 20 Jul 2017
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Spicy Dragon

Spicy Dragon is an Indian Chinese cuisine restaurant located in Carnegie. The restaurant is founded by Peter Lee and Dorothy. Indian Chinese Cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. Is it said to have been developed by the Chinese community that has lived in Kolkata for over a century. It is widespread in major Indian metropolitan cities such as Mumbai, New Delhi and most importantly Kolkata. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indeed, a curious twist, Indian Chinese style food has followed the mainstream Indian expatriate community as they have spread across the world and has become very successful by providing expatriate Indians with a taste of authentic Indian Chinese. Peter and Dorothy want to spread this kind of cuisine in Melbourne to let more people enjoy the taste of Indian Chinese Cuisine meanwhile do good to environment. Restaurant is a kind of business which consumes a lot of energy and resources while creates significant carbon emission. According to the Goal 12: Ensure sustainable consumption and production patterns, sustainable consumption and production is about promoting resource and energy efficiency, sustainable infrastructure, and providing access to basic services, green and decent jobs and a better quality of life for all. Peter and Dorothy are aware of this not only because it helps protect the environment bust also reduce the daily operating costs in the long run for the business. When designing the restaurant, they chose the dish washing machine with 4.5 stars of energy saving rate. This helps save the time of washing the dishes but also save electricity and water compared with the traditional hand wash pattern. Polluted water is collected for other use such as flushing toilets. Although purchasing this kind of machine is an expense of the restaurant, Dorothy said that ‘it is very important for a restaurant to have a long-term sight’. It is considered to be an investment which facilitates the business doing good to the environment and lower total costs in the future. They also use exhaust fan to clean the gas. Fry is one of the main cooking method of Chinese food which creates significant greenhouse gas. Peter and Dorothy used the exhaust fan which can filter some toxic gas and prevent it from being released to the air directly. The toxic gas will be transformed into toxic oil and collected then get removed by cleaning people every two months. They also use energy saving yellow light bulb to save electricity and create a cozy atmosphere for customers. Every day the restaurant is mopped twice and specialist is invited to get rid of the pesticide because a decent and clean environment is the most critical issue for a restaurant as it directly relates to customers’ health. Spicy dragon hires staff members from Carnegie local community and show respect of gender. It hires experienced women and men and provides full training to them. Meanwhile raise workers’ awareness of protecting environment through daily operating routine. There are lots of restaurant located in Carnegie and the business model should be expanded or replicated across restaurants as it is easy and reliable.