DATE 31 March 2020
Sustainability Breakfast Theme: Feed People Well
Join Food Made Good at an online webinar to find out how the business choices you make can positively influence the society. This month we’ll discuss “Pulses” and “Better Meat” which aligns with our Society Pillar and focus area: ‘Feed People Well’. This month we are also celebrating UN World Pulses Day.
1) Punam Chopra, founder of Spicebox Organics talks about how pulses are a part of the vital web of biodiversity, foster sustainable agriculture and soil protection
2) Nathan Green, chef of The Henry, at the Rosewood will talk to us about his experience sourcing high welfare meat, and what that involves
9:00 – 10:15am Talk & Q&A Session
Tuesday, 31 Mar 2020
The Sustainable Food Trust – https://sustainablefoodtrust.org/articles/the-great-debate-on-eating-less-and-better-meat/
FAO, Pulse – http://www.fao.org/3/a-bc435e.pdf
LEARN benefits of pulses as an alternative protein to meat, why if eating meat we should be eating less and of better quality.
DISCOVER how our chefs are making the link between food and health. We will look at how pulses contribute to a carbon friendly diet, combined in farming practices they are actually great natural fertilisers. We also find out how one chef ensures he only serves quality meat.
MEET with chefs and food industry professionals on how they have incorporated delicious and sustainable ingredients, and network with like-minded fellows from the food community!
Our monthly Sustainability Breakfast Series are designed to educate the diverse and progressive food community in Hong Kong, especially chefs and restaurateurs to embrace sustainable food choices. We are aligning our talks around relevant United Nations International Days to create more compelling and thoughtful discussions during our events.
Updated 31 March 2020