SUPPLIER SPOTLIGHT SERIES: Eat The Kiwi

SUPPLIER SPOTLIGHT SERIES: Eat The Kiwi

Photo: New Zealand Story  By Samantha Lees “Cooking is as simple and as good as the ingredients are,” said chef and entrepreneur Simon Gault. Yet in this age when most of our food comes from mass agriculture and factory farming, we sometimes have to put in extra...
March 2021 – Value Natural Resources

March 2021 – Value Natural Resources

FOCUS AREA Environment – Value Natural Resources THEME VALUE NATURAL RESOURCES Join Food Made Good HK for sustainable cocktails at Limewood (The Pulse) to find out how the business choices you make can positively influence the environment. On the 9th of March,...
Supplier Spotlight Series: Soilable

Supplier Spotlight Series: Soilable

By Samantha Lees The humble plastic straw has become a symbol of the war against single-use plastic ever since a video of a straw being removed from a sea turtle’s nose went viral on the internet. Yet the various alternatives pose other problems for food service...
Supplier Spotlight Series: Belu

Supplier Spotlight Series: Belu

By Samantha Lees Any hospitality environment has a water service, yet it’s often the last thing that’s thought about. We often take water for granted as it is as easy as a twist of a tap. But where and how you get your water from can make a big impact on some of the...