转自：新华财经 在白酒行业向高质量发展转型的关键阶段，绿色低碳已成为衡量企业核心竞争力的重要标尺。作为行业龙头与国有企业，五粮液主动扛起生态责任，以"零 碳酒企"建设为抓手，在传统酿酒业的绿色变革中先行先试，以务实举措践行国家"双碳"战略，在探索中书写生态与经济共生共荣的和美篇章。 锚定行业痛点，龙头企业战略先行 传统酿酒业长期面临能源消耗与环境影响的双重挑战。行业普遍高度依赖化石能源，绿色转型亟待深化；全产业链生态压力凸显，原粮种植存在病虫害防治 的生态风险，酒糟若处置不当易造成固废堆积、土壤破坏与水体污染，生产环节碳排放控制更是行业共同课题。 在发展中探索，升级生态酿造体系 五粮液致力于绿色发展的长远探索，在"零碳酒企"战略引领下，五粮液以全产业链思维推进绿色转型，将绿色发展从理念转化为系统性工程，贯穿于供应 链、生产、营销各环节，为白酒行业绿色发展提供示范样本。 五粮液充分发挥白酒产业链核心企业的带头作用，以打造"生态五粮液"为出发点、打造"绿色产品"为目标，联合上下游企业、科研院校和第三方技术服务机 构组成产学研用一体化联合体，重点围绕纯粮酿造、固态发酵、原粮种植、加工、包装、资源再利用、生态环境保护 ...

Group 1 - LUNETTE BY AMANDA's new location on Fuxing Road features a European retro style with a selection menu priced at 1099 yuan per person, showcasing creative dishes like air duck liver and Brittany blue lobster [3] - The Hyatt Regency Shanghai's Yue Xuan restaurant celebrates its sixth anniversary with a ten-course tasting menu highlighting seasonal ingredients and signature dishes such as grapefruit butter crab and snow vegetable Matsutake beef [5] - The newly opened Pujiang Hui Wuliangye restaurant combines traditional Yibin cuisine with Wuliangye liquor, aiming to break the stereotype of Sichuan cuisine being solely spicy [7][8] Group 2 - The MGM Grand Shanghai's Yu Yuan restaurant, located on the 58th floor, presents a new landmark for Cantonese cuisine, featuring signature dishes like Iberian pork char siu and shrimp dumplings [10] - TING by Frederic Jaros introduces a summer menu that creatively interprets seaside stories through 12 dishes, showcasing the chef's unique background in both savory and sweet culinary arts [12] - Abovefarm launches China's first Agricultural Biodiversity Index (ABI), assessing farms based on habitat quality and wildlife, with the top-rated farm being Fujian's Bamin Mountain Ancient Tea Garden [13][14] Group 3 - Italian chef Lorenzo Merolle takes the helm at the Shanghai Seagull Hotel's western restaurant, focusing on innovative dishes that blend Italian cuisine with local ingredients [16] - Marriott Bonvoy's 2025 "Taste Adventure" campaign engages nearly 400 restaurants across Greater China, emphasizing the creative presentation and cultural resonance of diverse culinary experiences [18]