by FMGHK | May 6, 2021 | Member Spotlight
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 effort...
by FMGHK | Apr 29, 2021 | COVID-19
UPDATED The latest government directions are to take effect on April 29. Whilst the government plans 4 different operating methods for Food & Beverage services, there are explicit conditions that both restaurant staff and customers must adhere to. CATERING /...
by FMGHK | Apr 29, 2021 | Past Events
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...
by FMGHK | Apr 19, 2021 | News
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...
by FMGHK | Apr 19, 2021 | News
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...
