Restaurants in Singapore such as AIR, Dirty Supper, Butcher’s Block and FYSH are demonstrating that you can cook responsibly while producing food that’s both delicious and fascinating. (Photos: AIR & FYSH)

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Most chefs and restaurateurs know that labelling your restaurant “sustainable” is often the quickest path to unsustainability. Think about it: When did you last feel compelled to patronise a restaurant because of its sustainability practices? After all, when it comes to dining out,...