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 fulfil this mission through a programme of assessments, campaigns and awards.
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 losses and waste amounts to roughly US$680 billion in industrialized countries
Every year, Hong Kong disposes of
- 3.6bn Plastic Bags 61% 61%
- 1.9bn Plastic Bottles 32% 32%
- 1.08bn Plastic Straws 25% 25%
- 760m Coffee Cups 17% 17%
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
- 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.
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.
FOOD MADE GOOD HONG KONG PRESIDENT
Keep Up to Plate
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