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What is this event about?

One third of greenhouse gasses globally come from food production, consumption and disposal. If we are to avoid runaway climate change and catastrophic food shortage, more sustainable agricultural models are urgently needed And diets need to change

We are hosting our very first ‘Our Food Our Future’ Sustainability UnConference. Join us in person at this full day event!


Understanding our global food system

Through maximizing land utility and generating economic benefits for different countries, our current food system and logistical network allows us to feed the world population in a manner that is both effective and cost-efficient. Yet despite the positive outcomes it has produced so far, the food system can still evolve and change for the better.

Should we continue with our current food system, which relies on choosing crops based on maximum yield, we may endanger our ability to produce enough food for the world population— which is set to rise to 10 billion by 2050. Hence, we stand at a crossroads, with the choice between continuing with our current system and being forced to allocate more land for farming or switching to regenerative agriculture, choosing crops based on diversity and regenerative practices and preventing famine and starvation, especially among the most vulnerable.

About this event

In recent years, the world’s food systems have already begun to buckle, revealing the fragility of our long ‘just in time’ supply chains. Food production in our world today is dominated by giant agribusinesses who, in their pursuit of higher yields and profits, use monocrop systems, degrade the land and destroy biodiversity. Our need for a just in time system, to maximize efficiency and optimize crop yield has created a system in which the slightest disruption can cause devastating global effects— effects we have already seen take place as a result of the war in Ukraine and India’s extreme heatwave. 

There is growing interest to recognise that food sustainability is part of a wider picture, a wider movement that can improve both human and planetary health. By shifting towards a sustainable food system that supports the diversity of food and livelihoods, our food can be ecologically and ethically grown, nutritious and, most importantly, available, affordable and accessible for all. 

Interested in joining the conversation?

How TO fix the world’s food systems?

Currently, one third of all greenhouse gasses come from food production. If we are to avoid runaway climate change and catastrophic food shortage, more sustainable agricultural models are urgently needed. 

Connecting to Hong Kong’s food context

Although our food system is a global issue, we all contribute to the problem— especially as Hong Kong imports the vast majority of its food. It is, therefore, crucially important to start with a local lens and help people at every level understand what’s at stake.

Come join a crucially important conversation

Hosted by Food Made Good HK, this unconference (a gathering of like-minded people who want to understand and learn) will start a conversation around our failing food systems and the urgent need for sustainability.

Who is this event designed for?

We welcome anyone in our local food system to join— whether you’re a sustainability professional, retailer, supplier, solution provider, hospitality, professional, corporation, NGO, or education community. A multi-stakeholder perspective is needed!

During the unconference, we will combine systems thinking and design thinking tools to explore problems in how we grow and consume food. We will seek opportunities to change behaviors and create new models. Topics that may be discussed include looking at who has power in the system, where there is opportunity for change and how we can adapt. We will consider a range of questions and subjects and, at the end of the unconference, draft a White Paper detailing our conclusions.

UnConference Timeline


Keynote Speaker


  • Deepanker Khosla – Haoma Bangkok – Circular systems in a restaurant setting


Special Guests


  • Chef Shane Osborn – The Arcane Collective
  • Chef Richard Ekkebus – The Landmark Mandarin Oriental, Hong Kong


Breakout Speakers


  • Katie Chick – HKU – How Can Local Agriculture Nourish Our Health, Land and Livelihoods?
  • Mark Driscoll – Tasting the Future – Shifting to Sustainable, Healthy Diets: The Role of Protein
  • Madhumitha Ardhanari – Forum for the Future – Singapore – How to Enable Transformative Change to a Just and Regenerative Protein System
  • Peter McFeely – WWF – Palm Oil (TBC)


  • Cooking Demos
  • Sustainable Cocktails 
  • Systems Thinking workshopping
  • Design Thinking workshopping
  • Sustainable wine pairing



Strategic partner


Fresh Accounting