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, 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
May 2021 – Source Fish Responsibly
THEME SOURCE FISH RESPONSIBLY Join us at Alibi - Wine Dine Be Social for a socially distanced, Sustainability Breakfast on Tuesday, 18 May 2021! At the fifth meet-up of the year, we are inviting James Oakley, Chef De Cuisine at Alibi - Wine Dine Be Social, Richard...
April 2021 – Celebrate Local and Seasonal
THEME CELEBRATE LOCAL AND SEASONAL Food sourcing can have a surprisingly large impact on the environment and influence on human health. Join Food Made Good HK for sustainable cocktails at The Mira Hong Kong where we will be focusing on how businesses can positively...
Food Made Good Hong Kong SUSTAINABILITY PAVILION September 7-9 2021
The next Natural and Organic Asia (NOA) 2021 will take place on the 7-9th September 2021, and we'll be organising our Sustainability Pavilion again! We'd like to extend an invitation to all our Supplier Members to join us and exhibit under the Food Made Good...
News & Insight
Does homegrown, organic seafood really exist in Hong Kong?
A fish farm using a network of floating balls to hold the nets together. Credit: HKOrganicaa Why do we need aquaculture? According to the United Nations Food and Agriculture Organization (FAO), roughly 32% of world fish stocks are overexploited, meaning that...
Landlord-Tenant Engagement Programme: Ricardo Chaneton, MONO
By Samantha Lees When it comes to tackling sustainability challenges in the food industry, landlord engagement might not be the first thing that comes to mind for most. Yet here at Food Made Good, we’ve been working with Henderson Land Group, one of the largest real...
That’s a Wrap! Food Sustainability Programme Workshop For Henderson Land Group Tenants
By Angelica Klein This past Thursday morning we had our final workshop of the bespoke Landlord-Tenant Engagement Programme. This programme provides the landlord with solution-driven workshops as part of an overall programme to enable their tenants to explore and...
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
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