by Heidi | Apr 29, 2020 | News
By Food Made Good Hong Kong The distance used to define what is considered ‘local’ largely depends on who is applying the term, what their overall goals are and where they are located. It is a term that is steeped in regional context. It is often used in regions of...
by Heidi | Apr 29, 2020 | COVID-19, News
By Isabel Terry COVID-19 has thrown the hospitality industry into chaos. We understand the challenge this developing situation poses to foodservice businesses, and the difficult decisions that it brings into sharp focus around profitability and resilience. We believe...
by Heidi | Apr 28, 2020 | News
By Isabel Terry Findings from S.Pellegrino Young Chef competition reveal the regional differences in how tomorrow’s top chefs may shape our food system for the better With the global food industry in a state of unprecedented disruption due to COVID-19, the future of...
by Elisa | Apr 23, 2020 | News
How does sourcing locally & seasonally influence the food security of Hong Kong? We asked Dr Daisy Tam at our April Sustainability Breakfast Webinar Food security is defined as people, at all times, having access to sufficient, safe and nutritious food to...
by Elisa | Apr 21, 2020 | COVID-19
Latest directions issued by the SFH in accordance with the Regulation...
