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. 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
October 2021 – Waste No Food
THEME WASTE NO FOOD Join us at the Mandarin Grill + Bar for a socially distanced Sustainability Breakfast on Tuesday, the 12th of October 2021 for our last meet-up of the year. We will discuss the impacts and challenges of food waste, as well as ways to improve waste...
SEPTEMBER 2021 – SUPPORT GLOBAL FARMERS
THEME SUPPORT GLOBAL FARMERS Join us at Tell Camellia for a socially distanced, Sustainability Breakfast on Tuesday, 14 September 2021 at our penultimate meet-up of the year, where we will discuss the challenges in the global supply chain and how the sourcing...
AUGUST 2021 – TREAT STAFF FAIRLY
THEME TREAT STAFF FAIRLY Join us at PDT for a socially distanced, Sustainability Cocktails on Tuesday, 10 August 2021 at our eighth meet-up of the year, where we will discuss how the most successful businesses encourage staff loyalty and commitment. We are inviting...
News & Insight
Waste No Food – Sustainability Breakfast Series: October
Photo: Chef Simon Guthridge from The Mandarin Grill + Bar (left), Richard Ekkebus from The Landmark Mandarin Oriental Hotel (middle) and Heidi Yu Spurrell from Food Made Good HK (right)Written by Sarah-Jane Tucker The Captain’s Bar at the Mandarin Oriental Hotel...
Sustainability South Lawn Market Series: The American Club Hong Kong
By Andrea Tan A sunny and welcoming Food Made Good Sustainability Market was hosted at The American Club Tai Tam last Saturday, in collaboration with Cookie Smiles. Food enthusiasts explored sustainable food produce and tasty food creations, set out in the sunshine...
Supporting Global Farmers – Sustainability Breakfast Series: September
Photo: Heidi Yu-Spurrell from Food Made Good HK and Gagan Gurung from Tell Camellia By Sarah-Jane Tucker The September Food Made Good sustainability series on Tuesday morning was warmly welcomed by Gagan Gurung, the owner and manager at Tell Camellia. As we all...
I’ve been aware of what Food Made Good has been doing in other parts of the world for some time now, so I am extremely excited to be part of the movement in Hong Kong. I am looking forward to being inspired by my fellow peers to see what further changes we can adopt to make genuine change across the food and beverage sector.
I have been conscious of the effect our industry has on the environment and have taken steps in both my restaurants to lessen our impact where we can. I am excited to be part of Food Made Good HK, as it supports all foodservice in operating more sustainably, and working together to reduce our impact on the environment and generate social good.
SHANE OSBORN
FOOD MADE GOOD HONG KONG PRESIDENT
Keep Up to Plate
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