FOOD MADE GOOD Hong Kong
is a Sustainability Consultancy with a focus on food that supports the F&B and retail sector in anticipating and taking action on future challenges.
Our membership programme is one of the ways we continue to support the long-term needs of our clients. We are proud to announce that we are a certified B Corp.
A chapter of the UK’s Sustainable Restaurant Association, Launched in 2019, Food Made Good Hong Kong is dedicated to making every meal served out of home as sustainable as possible. Members are supported and inspired to fulfill this mission through a programme of assessments, campaigns and awards.
THE ISSUES
In 2019, 71% of Hong Kong’s waste was sent to landfill, averaging 15,637 tonnes per day. 30% came from food (3,353 tonnes daily), 21% came from plastics (1,073 tonnes disposed daily by the commercial and industrial sector alone).
Environmental Protection Department, Monitoring of Solid Waste in Hong Kong 2019
FOOD WASTE
Billion
Food losses and waste amounts to roughly US$680 billion in industrialized countries
PLASTIC
Every year, Hong Kong disposes of
- 3.6bn Plastic Bags 61%
- 1.9bn Plastic Bottles 32%
- 1.08bn Plastic Straws 25%
- 760m Coffee Cups 17%
GHG EMISSIONS
%
The 330m tonnes of meat and 812 tonnes of dairy produced globally each year accounts for 60% of farming’s GHG emissions.
Join our membership
Our membership:
- Recognizes your commitment towards sustainability
- Provides you with consultation services
- Connects you with like-minded businesses in the foodservice sector
Our food sustainability awards
The Food Made Good Awards are the culmination of a year of ambitious progress and innovative change across our membership. Our awards are inspired by our 10 core focus areas within our framework.
Discover amazing places to eat
Food Made Good is helping more and more restaurants operate sustainably so that diners have more choice when it comes to spending consciously. See which restaurants near you are working to source, cook and serve food in a planet-friendly way.
UPCOMING EVENTS
7 JUNE 2022 – REDUCE, REUSE, RECYCLE
THEME REDUCE, REUSE, RECYCLE Join us for our Sustainability Meetup on 7 JUN 2022! Details TBC soon. A big thank you to our supporters Fresh Accounting and Invest HK for making this event possible. FOCUS AREA Environment - Reduce, Reuse, Recycle DATE Tuesday, 7...
21 JUNE 2022 – SERVE MORE VEG & BETTER MEAT
THEME SERVE MORE VEG & BETTER MEAT Join us for our Sustainability Breakfast on 21 JUN 2022! Details TBC soon. A big thank you to our supporters Fresh Accounting and Invest HK for making this event possible. FOCUS AREA Sourcing - Serve More Veg & Better meat...
ROUNDTABLE – FOR GROUPS AND CHAINS – HK Municipal Waste Charging Scheme
About this event Food Made Good HK's third Groups and Chains Quarterly Roundtable Event of 2022 will take a deep dive into the topic of Hong Kong's Municipal Waste Charging Scheme. These meetings are scheduled quarterly for our Groups and Chain Members and...
News & Insight
VALUE NATURAL RESOURCES – SUSTAINABILITY MONTHLY MEET UP: MAY 2022
Held in the beautiful surroundings of MOTT 32, an acclaimed restaurant located in Central, this month’s meetup focused on Valuing Natural Resources, one of the ten key areas in Food Made Good HK’s sustainability audits. Global demand for cheaper food is being met...
CELEBRATE LOCAL & SEASONAL – SUSTAINABILITY BREAKFAST SERIES: APRIL
The theme of this breakfast was ‘Celebrate Local & Seasonal’. Sourcing locally is especially important to Hong Kong given that the city imports around 97% of its food. Presented by Food Made Good HK’s Angelica Klein, the session began with a short Speed Dating session...
REGENERATIVE AGRICULTURE – GROUPS & CHAINS QUARTERLY ROUNDTABLE EVENT
This timely Roundtable set out to explore the fundamentals of Regenerative Agriculture or Regen Ag, a term that is widely used though not well understood. More specifically, we sought to help the local F&B sector better understand the scale of the problems that...
Over the years growing up my values towards planet protection were instilled by my hippy mum. We ate more vegetables than meat and fish and segregated waste; basic principles that set the compass towards a more sustainable living and direction in my life and that of my own family.
RICHARD EKKEBUS
FOOD MADE GOOD HONG KONG PRESIDENT
Keep Up to Plate
Subscribe to our sustainability news