Date: 21 April 2020

Join Food Made Good for breakfast to find out how the business choices you make in food sourcing can positively influence the environment and human health. This month’s theme is: Sourcing: ‘Local and Seasonal’, and we are also celebrating The UN International World Health Day (7 April) & World Earth Day (22 April). But actually it’s also Earth Month!

THEME Local and Seasonal

FOCUS AREA Sourcing – Local and Seasonal

BREAKFAST DATE 21st April

TIME 9:00-10:15am

LOCATION Webinar

TICKETS

Members: FREE – due to the current climate we are waiving fees

Non-Members: $150 + $8.99 administrative fees

LEARN about the link between local and seasonal food and the health of our planet and our bodies

DISCOVER how to support local food and farmers

MEET/HEAR expert speakers and practitioners:

1) Assistant Professor Daisy Tam, an expert on food security

2) Chef Peggy Chan, plant-based foods chef and activist for sourcing locally

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The Sustainability Breakfasts Series is a monthly gathering designed to educate and empower the Hong Kong foodservice community — chefs, restaurateurs, FOH, BOH, suppliers, and sustainability leads.

Inspired by our framework, the programme is curated to inspire the community, novel ways through which they can bring in small but significant changes to their sourcing choices, menu design, and supplies. We will be organising talks delivered by sustainable food industry leaders, on various themes linked to UN International Days and our three pillars Sourcing, Society & the Environment.

*The webinar link will be sent to you two days prior to the event

This Webinar will be recorded.

Disclaimer

No part of this Webinar may be reproduced without prior permission. While every reasonable effort is made to ensure that the information provided is accurate, no guarantees for the currency or accuracy of information are made. All material relating to information, products and services (or to third party information, products and services), is provided ‘as is’, without any representation or endorsement made and without warranty of any kind, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. The speakers are solely responsible for the content thereof. In no event will the organiser and/or the speakers be liable for any loss or damage whatsoever arising from infringement or any defect of rights of the content of the webinar. Views expressed are not necessarily those of Food Made Good Hong Kong.