by Heidi | Jun 4, 2020 | News
“Reduce Reuse Recycle” – One of the earliest catchphrases of the sustainability movement but now more important than ever as we see plastic pollution clog our waterways, litter our beaches and maneuver its way into our food sources. In Hong Kong we dispose of an...
by Heidi | Jun 4, 2020 | News
This month, we welcome new Supplier Member Cookie Smiles to Food Made Good HK! Amidst the COVID-19 upheaval Agnes Chin, Co-Founder of Complete Deelite, has partnered up with Jo Soo-Tang, Food Made Good Hong Kong Advisory Board Member and Strategic Advisor, to create...
by Heidi | May 21, 2020 | COVID-19, News
By Tom Tanner With social distancing rules extended to 4th June, it’s incredibly helpful to hear first-hand from our Members and what they are doing in terms of adapting to the distancing rules and health and safety regulations, as well as the demands of an anxious...
by Heidi | May 19, 2020 | News
On average, people in Hong Kong eat an astonishing 72kg of seafood per head annually, which is the equivalent of 7000 pieces of sushi¹! While the idea of eating that much sushi might appeal to some, it also highlights the importance for restaurants in Hong Kong to...
by Heidi | May 15, 2020 | Past Events
Reducing single use disposable waste, reducing whenever possible, and recycling the rest reduces the financial and environmental impact of the things we throw away. Join Food Made Good for our monthly Sustainability Breakfast Series, where we will be focusing on how...
