The restaurant advocates the Clean Plate Campaign and encourages on-demand dining to eliminate food waste. It uses biodegradable eco-friendly tableware and reduces the use of disposable items, while optimizing the classification and disposal of kitchen waste and implementing energy-saving and low-carbon measures.

With rational planning of food supply and strict control of ingredient waste, the restaurant combines local Suqian delicacies with green and healthy catering concepts. It provides guests with safe, nutritious and eco-friendly dining options, and promotes a new culinary culture of civility, health, frugality and low-carbon living.