by Heidi | Mar 12, 2020 | News
We dig a little deeper into the natural bounty that Hong Kong’s habitats have to offer. Choosing the most sustainable ingredients for a HK menu is no mean feat! Should we opt for local, or do we need to go further afield to guarantee a reliable, consistent and...
by Heidi | Feb 29, 2020 | News
Speaking at the National Farmers Union conference in London, Dr Graham McAuliffe from the Rothamsted Institute referenced new research that suggests tofu may have a bigger impact on climate change than some meat. “If you look at tofu, which is processed so there is...
by Heidi | Feb 29, 2020 | News
At the same time as it celebrates the best of global gastronomy, the World’s 50 Best (which is assessed using Food Made Good Global’s sustainability rating) also recognises the significant role restaurants and bars can play in leading the movement towards...
by Heidi | Feb 29, 2020 | News
Scientists, public health advocates, corporations and schools are all desperately seeking ways to improve diets, while traditional public health campaigns, oftenspecialising in telling people what they should do, routinely fail to alter behaviour. Meanwhile, Google...
by Heidi | Feb 29, 2020 | News
The recent announcement of Michelin’s new Green Clover award, which will reward restaurants that focus on preserving resources, embracing biodiversity, reducing food waste and reducing consumption of non-renewable energy, had our mouth’s watering with environmental...
