by Heidi | Feb 29, 2020 | News
Speaking at the National Farmers Union conference in London, Dr Graham McAuliffe from the Rothamsted Institute referenced new research that suggests tofu may have a bigger impact on climate change than some meat. “If you look at tofu, which is processed so there is...
by Heidi | Feb 29, 2020 | News
At the same time as it celebrates the best of global gastronomy, the World’s 50 Best (which is assessed using Food Made Good Global’s sustainability rating) also recognises the significant role restaurants and bars can play in leading the movement towards...
by Heidi | Feb 29, 2020 | News
Scientists, public health advocates, corporations and schools are all desperately seeking ways to improve diets, while traditional public health campaigns, oftenspecialising in telling people what they should do, routinely fail to alter behaviour. Meanwhile, Google...
by Heidi | Feb 29, 2020 | News
The recent announcement of Michelin’s new Green Clover award, which will reward restaurants that focus on preserving resources, embracing biodiversity, reducing food waste and reducing consumption of non-renewable energy, had our mouth’s watering with environmental...
by Heidi | Feb 28, 2020 | News
As the coronavirus continues to impact thousands of people and businesses, a drastic drop in the number of people eating out is affecting not only businesses in China but neighbouring countries, and as far away as London’s China Town. But here in Hong Kong, as...
