We inspire others by shining a spotlight on our member foodservice providers. They share knowledge, inspire change, and empower their peers to make better choices that will, in turn, have a positive impact on the wider food system and, ultimately, the food on our plate.


Plant-based Restaurant Group
  We’re not on the planet for business, we’re in business for the planet. MANA! pioneered the plant-based fast-casual market since 2012, serving plant-based whole-food, served fast, in an eco-friendly & responsible manner, packaged & ready to go. MANA! is known for its original “flat”- wholesome zaatar flatbread topped with customer’s choice from 30 toppings & wrapped in compostable paper. MANA! currently operates 3 branches in Hong Kong – MANA! Central, MANA! Poho, and MANA! Starstreet – with more local and international locations planned. MANA! has consistently received industry, media and consumer accolades, most recently Best Green Eats, Best Lunch Spot, and Best Plant-Based Restaurant.
Planet-friendly burger menu
  We love hamburgers more than anything else in the world. While our passion for burgers is unparalleled, we also care deeply about the environment. As a business, we’ve made it our goal to work towards a greener, healthier and more sustainable menu as well as supporting and sponsoring environmental protection campaigns. Leaves & Liberty is our sustainable, vegetarian, vegan and plant-based sister brand highlighted through different menu items in Hong Kong & Shanghai, including The Impossible™ burger, where we were the official launch partners in Hong Kong in 2018. As of December 2018, the Deliveroo Food Market on 58 High Street, Sai Ying Pun, Hong Kong, is Leaves & Liberty’s first brick and mortar outside our restaurants.
Cafe and Retail

SpiceBox Organics is a boutique USDA National Organic Program certified organic food store and café, and a socially conscious company that specializes in the sourcing and distribution of high quality food that is healthy, environmentally friendly and tasty. Located in Mid-Levels and Kennedy Town, SpiceBox Organics offers over 1000 products, freshly prepared grab & go meals, and full service café counters. Known as Hong Kong’s one-stop-shop for all organic pantry needs and more, the company’s mission “the conscious choice” aims to inspire and educate the local community on making better food choices.

Eco-friendly pizza

PizzaExpress is really proud of its pizzas, its love for music and supporting meaningful causes in the community. Since 1965 the restaurants have been serving hand-crafted pizzas made with the freshest ingredients. Each pizza is made to order by skilled Pizzaiolos (pizza chefs).  Beautiful pizza served in a socially-responsible and creative environment; this truly is ‘Pizza in Style’.

Contemporary French Cuisine

Restaurant Petrus, Island Shangri-La’s flagship contemporary French restaurant, commands spectacular views of world-famous Victoria Harbour. Hotel’s Executive Chef Uwe Opocenky applies his signature culinary techniques with exclusively sourced ingredients and seasonal organic flavours to offer an engaging dining experience plated and served in his innovative presentation. Petrus boasts one of Asia’s largest wine cellars that features a premium Château Pétrus collection and extensive vintages from well-known and exclusive chateaux.

Plant-based cafe

Kind Kitchen is the newest F&B concept of the popular plant-based retail and deli chain Green Common. It is a 100% vegan full-service restaurant at Nan Fung Place in Central. It features a brand new menu that highlights international dishes like vegan dan dan meen, vegan pizza, Hong Kong local dishes and features a dedicated vegan children’s menu. Beyond Burger, JUST Egg and many other plant-based products debut here first in Asia. Kind Kitchen is a welcome addition to Hong Kong’s healthy, veg-forward dining scene with a tasty comfort menu of Asian favourites and Western classics.

1 Michelin Star Modern European Cuisine
Arcane is multi-award winning chef Shane Osborn’s first solo venture in Hong Kong. The one-Michelin starred restaurant delivers the finest quality modern European cuisine presented in six starters, six mains and five desserts, alongside specials and set business lunches.  With the same dedication, passion and attention to detail that earned him his multiple awards and Michelin Stars, Osborn delivers top-quality dishes using the finest of ingredients. Arcane was one of the first fine dining restaurants to offer a vegetarian menu and vegan dishes are a regular highlight for guests.
Modern bistro serving fresh produce

Located in the heart of bustling Soho that is 49 Hollywood Road, Cornerstone debuted in 2019 as a modern bistro championing the best of quality ingredients in a vibrant and relaxed setting.  Cornerstone offers all-day dining and serves dishes that encapsulate Chef Osborn’s style of harnessing unique flavours with simplicity at its core. Showcasing both local and international high-quality produce executed through modest cooking techniques is paramount to the restaurant. Cornerstone also selects a unique wine list of almost 50 bottles showcasing special grape varieties from lesser-known regions such as China and Uruguay, making for a more interesting pairing.

2 Michelin Star Restaurant

Ushering in a new approach to fine dining, Culinary Director Richard Ekkebus of Amber dispenses with artifice to present nuanced, nourishing flavours and dishes that are sublime in their subtlety.  Richard has forged a style of his own with intuition and passion, drawing inspiration from around the world and celebrating exquisite ingredients with pure flavours and meticulous presentation. Respectful of tradition yet dedicated to innovation. Amber is committed to exploring solutions to minimize waste, reduce single-use plastics and limit our carbon footprint. As well as implementing a sustainable sourcing policy, Amber seeks the very best natural, nourishing and traceable ingredients.

Eco-friendly cafe

When Classified launched in 2006, its founders wanted to create a new dining concept in Hong Kong. Rather than open Classified in a character-free mall, the intention was to revive street-level interaction and neighbourhood sociability. Opening on Hollywood Road in Sheung Wan, many questioned whether a European-styled café could survive in a traditional Chinese area. But Hong Kongers showed they had an appetite for homemade artisanal food. Locals embraced the authentic style, contemporary design and wide selection of boutique wines, gourmet coffees, specialty cheeses and handmade breads. Serious about cheese, Classified broke new ground providing a walk-in cheese room, allowing locals to make their selections from within a temperature-controlled environment.

Vegan-friendly restaurant

Offering an exceptional dining experience above the bustle of the city, Alibi is a modern stylish restaurant and bar where you can enjoy bespoke cocktails and creative shared plates with influences from Asia and Europe. It’s where good food and good company intertwine.

Sustainable Bedouin cusine

BEDU takes inspiration from the nomadic wanderings of the Bedouin tribes across the deserts of North Africa to the rocky sands of the Middle East.

This cozy Middle Eastern restaurant & bar located in Central Hong Kong showcases the region’s diverse street food culture. From a semi-open kitchen, plates of unapologetically bold spices perfectly balancing spicy and sour alongside smoky notes and flavours from the grill make their way to the bar counter or into the main dining area. The adjoining bar produces refreshingly complementary tipples. This is a menu designed for sharing and is our interpretation of a journey through the stomach of a modern day Bedouin adapting to the seasons of their travels.

Sustainable Japanese-Brazilian cuisine

Uma Nota is a modern boteco, which in Brazil is traditionally known as a meeting place for those looking for a refreshing drink and good street food in a fun, easy-going setting.

Nestled at the corner of Hollywood Road and Peel Street, the Brazilian Japanese restaurant & bar brings São Paulo’s Nipo-Brasileiro street food and cocktails to Soho.

Offering a unique twist to a long heritage of Japanese migration to Brazil, the restaurant has adapted a menu to include local ingredients featuring dishes that combine Japanese cooking techniques with fresh, authentic and unique São Paulo flavours.

Uma Nota is unpretentious, open-minded, and lively. This is reflected in its design, its food, its drinks and its vibe; playing music that is a mix of both old school and modern Brazilian, Latin and International beats.

Epicurean cuisine inspired by nature

Fivelements Habitat in Hong Kong features a rich collection of holistic practices aimed at fostering self-exploration, wellbeing, as well as mental and physical health. Complemented by its delicious plant-based cuisine, Fivelements Habitat’s Sakti Elixir serves up healthy vegan-friendly, gluten- and dairy-free dishes. Chef Arnaud Hauchon, who also oversees the award-winning Sakti Dining Room at the brand’s flagship Fivelements Retreat Bali, applies a farm-to-table approach with the aim to offer Hong Kongers the healthiest, freshest and seasonal cuisine with much attention to detail. Furthermore, the wellness haven also offers a wide range of sacred arts and yoga classes, tea ceremonies, workshops, spa treatments and wellness rituals.

Circular system restaurant

Haoma is Thailand’s first urban farm and zero-waste restaurant in the heart of Bangkok. Guided by our philosophy “Grow to Give Back,” everything we do is aimed at regenerating our ecosystem, food and community. With a firm anti-pesticide, no antibiotics policy, we use seasonal, home-grown ingredients, supplemented by fresh produce sourced from farmers, breeders and fishermen in the vicinity of Bangkok, getting the best local organic Thai ingredients, most of it grown at partner farms and monitored personally by our chefs. At Haoma, a Neo Indian restaurant, we insist on finding a harmonious balance between innovative gastronomy and sustainable practices. Our restaurant is run on rainwater harvesting and we grow more than 40 variants of plants, herbs and edible flowers on site, raise 2000 fish in an aquaoponic system and recycle all solid waste into fish food and compost.


Private member’s club

Founded in 1883, the Ladies’ Recreation Club is a private member’s club located in the heart of Hong Kong. With five-star sporting and dining facilities and outstanding service, the Club offers its members a place to gather, socialise and enjoy an array of activities for their families and guests. With members of many nationalities and ages, the LRC continues to be one of the most sought after family oriented sports and recreation clubs in Hong Kong. Today, there are approximately 5000 members.

Hotel group

Experience a world full of wonder at Ovolo Hotels. Welcome to a playful, distinctive, daring family of contemporary boutique hotels across Australia, Hong Kong, and Bali designed for the modern traveller. Brimming with character, each hotel is a uniquely rich experience, full of eye-catching art and vibrant interiors. Immerse yourself in bars and restaurants bursting with flavour, and rooms boasting the very latest in hotel tech. From 1 October 2020, Ovolo Hotels celebrated “Year of the Veg” where they pledged to go fully vegetarian for a year, bringing customers the boldest and most forward thinking cuisine across the group’s restaurants, bars, and in-room dining.

Refined European Grill 
Designed by Terence Conran, Mandarin Grill + Bar is long renowned as Hong Kong’s favourite dining room that benefits from natural daylight and spacious seating. It has retained its Michelin star for over ten consecutive years where the culinary team serves an exciting contemporary adaptation of grill classics. High-quality and sustainably sourced ingredients of impressive meats and seafood remain the backbone of this restaurant, creating seasonally inspired dishes as well as adding a few unexpected touches throughout the menu. A crustacean bar runs the length of the restaurant where diners can enjoy a selection of the world’s finest fresh oysters. 
Vegetarian Heaven
VEDA comes from the Sanskrit word “vid”, meaning “to know”. VEDA is “knowledge” or “wisdom”. Here, we celebrate Eastern and Western cultures and ingredients, bringing them together into a menu that is meant to be shared. We serve comfort vegetarian food with the philosophy of always using noble products and treating them with passion and care.
Mexican Eatery
A buzzing two-storey Mexican eatery, Te Quiero Mucho is a must-visit for dynamic travellers and city-dwellers alike. Helmed by Guadalajara-native Chef Pepe, the Te Quiero Mucho kitchen serves up well-sourced, modern Mexican fare that combines innovation and authenticity. Te Quiero Mucho brings punchy flavours, traditional techniques and unsurpassable dishes to foodies’ palates along with an impressive selection of artisanal tequilas and mezcals including boutique pours and beloved classics.
Vegetarian, plant-based cuisine
Kömune brings people together to enjoy 100% vegetarian, plant-based cuisine by the world’s best. A fresh Hong Kong concept built on key community collaborations, Ovolo Group have partnered with quality global suppliers and choice local farmers to put together an all-day restaurant that dishes out creative cocktails and generous farm-to-table sharing plates. The menu comprises exceptional ingredients in unique forms where no two dishes will ever taste the same.
Sustainability Hub and Cafe

Visit our newly renovated Central Visitor Centre! Located adjacent to the Central Peak Tram station, the Central Visitor Centre is our sustainable-lifestyle hub for those who want to learn more about our work in person. Visit our exhibition space featuring in-depth information about our current conservation work.

Our renovated centre features an expanded Panda Shop, which showcases the latest collection of eco-products.

Healthy Fast Casual Dining
When it comes down to healthy eating, everyone has an opinion. Living in a culinary capital like Hong Kong, we understand the difficulties in finding healthy and well-balanced meals that is not only tasty, but also reasonably priced. At Fete Up, all our meal portions consist of a good combination of carbohydrates, protein and fats that are important for maintaining good health and help us feel our best.
Contemporary Chinese cuisine
Mott 32 is a multi-award winning Chinese restaurant, with locations in Hong Kong, Singapore, Las Vegas and Vancouver. Renowned for its signature approach to regional Chinese cuisine, the menu is characterised by time-honoured recipes handed down from generations, prepared using progressive cooking techniques and premium ingredients. Paired with an exceptional mixology programme and a stunning ambience designed by award-winning interior designer Joyce Wang, Mott 32 represents modern Hong Kong as well as a new chapter of Chinese dining. Named after the famed convenience store on 32 Mott Street in New York, the restaurant captures the dynamism of NYC’s vibrant Chinatown and the bravery of its immigrants. It is a restaurant that embodies the Chinese culture and philosophy that has been shaped from generation-to-generation.
Fine-dining Authentic Italian Cuisine
Modern and spacious yet rustic and intricate, Assaggio Trattoria Italiana offers a one-of-a-kind dining experience of Italian cuisine alongside a stunning view of the Victoria Harbour. Each dish is prepared with care and authenticity to transport you to Italy with one plate. Each ingredient – be it a drop of olive oil, hand-rolled pasta, assorted Italian herbs – is selected with an emphasis on freshness and high-quality. Its modern style infuses different influences, serving a wholesome yet refreshing dish per plate. The rustic space is designed for people to not only eat in comfort but enjoy a hearty meal with family and friends just as typical Italians do.
Cantonese Culinary Experience
Cuisine Cuisine explores intricate Cantonese cuisine through its Chef’s signature 36 different cooking methods. These methods are mastered to not only serve time-honored Cantonese dishes but also present seasonal ingredients in their best and rich form. Experience elegant dining with vibrant views of the Victoria Harbour from their IFC outlet and fine-wine from the Tsim Sha Tsui outlet at The Mira Hong Kong offering verdant views of the Kowloon Park. This “tycoon canteen” aims to preserve culinary traditions while ensuring a classy and exquisite ambience.
Unique and Sustainably Flame-cooked Dishes
This unique restaurant reimagines the world of flavour through its signature flame cooking style. Enjoy urban classics through a modern and unparalleled dining experience, with an encapsulating ambience of Victoria Harbour and friendly service – perfect for simple family dining or celebrations and corporate meet-ups. Striving to serve exquisite yet sustainable food is their core mission and is evident in their business. From deploying energy-friendly kitchen appliances to a scrumptious vegetarian menu and seafood options, Flame at Towngas Avenue aims to holistically drive its business and dining towards a much-needed greener horizon.
Extraordinary and Environment-friendly Fine Dining
Fusing French fine dining with the intricate and expansive South American Cuisine, Mono offers an unparalleled seasonal tasting menu curated by Chef Ricardo. His mastery and creativity allow each dish to present a variety of unique textures and flavours as he changes menus with the seasons. Mono not only aims to deliver its mesmerizing menus but equally emphasises sustainability. Not only do they use recyclable packaging, but the interiors are also designed using recycled material. MONO further addresses social responsibility by partnering with Blossom Minds, a Hong Kong-based florist which offers employment opportunities for young adults with special needs.
Tea and Cocktail Fusion Bar
 Tell Camellia brings an immersive bar experience of blended tea and cocktails, one-of-a-kind in Hong Kong. This modern style blends timeless flavours and experimental techniques to serve a contemporary and memorable bar experience. They carefully source their teas to capture a variety of tea-producing countries and ensure a rich and authentic experience of their tea-drinking traditions. The co – founders come from an exceptional international and awarded background of bar and cocktail specialists that aim to expand their unique expertise. Bartenders recently completed a Pernod Ricard Bar World of Tomorrow training course on operating sustainable bars.
Gourmet Flame Cookery Education
With well-equipped facilities, dedicated instructors and an acclaimed reputation, Towngas Cooking Centre teaches gourmet and flame cooking to people of all ages. They strive for inclusivity by involving chefs and recipes from the world over and work towards narrowing the generation gap through their parent/grandparent and child workshops and classes. Additionally, they have meaningful collaborations with other organisations and charities to promote awareness on culinary themes, health and cultures.
Seasonal and Traditional Chinese Cooking
Classic, hand-crafted and elegant, Tsui Hang Village serves authentic Guangzhou and local cuisine with the aim to promote and preserve local cooking traditions and recipes. As one of the few places to serve traditional Shunde and Hakka-style dishes, this restaurant prominently features seasonal selections on their menus with an emphasis on carefully selecting ingredients for freshness. They aim to be a restaurant with frequent regulars coming back to enjoy Chinese cooking alongside a harmonious and tranquil atmosphere. It strives for inclusivity amongst its customers by housing Hong Kong movers and shakers as well as top celebrities.
Experiential Outdoor Lounge Bar
Secluded within the courtyard terrace of The Mira Hong Kong with running waterways, bamboo groves, open-air, and fire pits, Vibes is a terrestrial escape for customers wanting to kick-back and enjoy laid-back DJ tunes worlds away from the hustle and bustle of Tsim Sha Tsui. They serve signature cocktails inspired with tiki culture to highlight seasonal fruits and fresh tropical flavours, along with original bar bites that encourage sharing and positive community vibes.
Innovative French-Japanese Cooking with Seasonal Produce
This exclusive dining experience infuses two contrasting cuisines, Japanese and French, to offer a world of new flavours and textures in creative omakase menus curated by Chef Oliver Li who meticulously selects premium ingredients from Japan and France, emphasising their freshness and simplicity through craft cooking techniques, such as kobujime, ikejime and fermentation. The Chef’s personal journey to Fukuoka’s farms and markets has allowed a source of fresh and unique ingredients available in season. The ambient space awash with natural light opens up to the green terrace lounge on one side and offers a stunning view of Kowloon Park on the other.
International Buffet from freshly sourced ingredients
Award-winning restaurant of The Mira renowned for thematic buffets, Yamm serves up an extensive choice of Japanese, Chinese, Southeast Asian, Indian and Western cuisines in an ambient yet sophisticated interior. They not only showcase different cuisines but also seasonal produce through their buffet themes rotating regularly. They source their range of mouthwatering ingredients from high-quality sources, making the buffet experience an extraordinary dining of quality, rather than quantity. Selected meats and seafood prepared in small portions a la minute at the exciting live cooking stations further their focus on freshness and enhance the experience through engagement between chefs and diners.
Stylish cafe-patisserie
COCO, the stylish café-patisserie of The Mira Hong Kong located in the hotel’s sleek lobby, showcases designer cakes, freshly-baked pastries, custom-made cakes and artisan chocolates. Accompanying these couture-like creations are COCO’s signature coffees-to-go, brewed to perfection, and a fashionably presented afternoon tea served daily. COCO’s sleek, jewel box-like interiors are a unique design collaboration between Hong Kong interior designer Andrew Choy of Atelier C+ and US lifestyle guru Colin Cowie.
Vegan but More

Treehouse is a vegan restaurant that serves platters, burgers, wraps and more made from a lush variety of vegetables that create a unique palate experience through their colour, flavour and texture. It has successfully made its place in Hong Kong through their high quality dishes. What takes their mission towards sustainability one step further is their holistic approach embedding sustainability into everything they do. They collaborate with FoodLink, an NGO that directs surplus food to the needy and with the Eden restoration projects they work to plant more trees.

From ancient grains to modern pizza, we are Emmer
Our name is our beginning: Emmer is an ancient, organic heritage grain, which we blend with rye and good Italian flour. These hand-selected grains are lower in gluten, and higher in nutrients like antioxidants, vitamins and minerals. We don’t use them because they sound good, or just because they are good for us, we choose them because they make every pizza naturally better, and naturally tastier.
Luxury Hotel
The Landmark Mandarin Oriental, Hong Kong is one of the most exclusive luxury hotels in the world, We are a chic five-star urban oasis located in Central, the heart of Hong Kong’s business and fashion districts. The Hotel is a pioneer in embracing eco-friendly practices in hospitality and its operations with the aim to provide guests with the best in sustainable luxury. Restaurants and bars on-site are Amber, SOMM, MO Bar and PDT.
Casual Restaurant and Bar
Led by Sommeliers, SOMM is a casual restaurant and bar with an interior design reminiscent of the shape of a wine barrel.  SOMM features French neo-bistro fare with a concise menu paying homage to the seasons, complement with a spectacularly diverse selection of over 1,600 champagnes, wines and sakes. Passionate sommeliers serve European classics from the finest vintners and bold New World wines, a selection of interesting, rare and refined sakes unprecedented outside of Japan, and champagnes. From breakfast and lunch to dinner and supper, SOMM is ideal for newcomers to the world of wine and sake as well as those looking to experiment in a relaxed setting.
A sophisticated nightspot
In style from early morning breakfast to late night cocktails. MO Bar specialises in fresh, organic food, MO Bar serves a la carte & set menus during breakfast and lunch featuring Asian and international delights. In the afternoon, MO Bar offers a unique selection of sandwiches and pastries accompanied by luxury teas. Evening sees the atmosphere change as MO Bar turns into a sophisticated nightspot with cocktails and dining.
Modern fine dining
Helmed by Chef-Founder, Agustin Balbi, the restaurant’s name has multiple meanings: in Spanish, it acts as the present participle – the act of doing, whilst in Japanese the word alludes to a sense of comfort. This dual meaning reflects the interesting concept behind Ando in which Agustin references his Hispanophone heritage and his love of Japanese culture and ingredients with restrained elegance, creating a modern fine dining experience that is borderless and exciting. Defying labels and bending genres, Ando’s modern tasting menu is a translation of Agustin’s unorthodox journey onto the plate.


Aerobic digestor

ORCA Asia is a distributor of a Canadian food waste management technology, headquartered in Hong Kong representing Totally Green. Our food waste digestors, which come in four sizes, use aerobic digestion to turn between 7kg to 45kg of organic waste per hour over a 24-hour period into an environmentally-responsible effluent. Our technology and service provide customers economic, operational, government compliance and sustainability benefits over traditional landfill disposal, composting or other food waste processing methods. With over 500 clients worldwide trusting the ORCA technology, ORCA Asia brings this smart solution to food waste to the Southeast Asian region to be part of the movement to solve the problem of unsustainable food waste management.

Rapid fish DNA analysis

Spidfier is a lab-in-a-box machine that is capable of rapid fish DNA analysis to combat fish fraud and promote fish Sustainability. From a small 2mm sample, Spidfier can determine 1. Fish Identity 2. Fish Origin (even for migratory species) 3. Fish Freshness 4. Pathogen detection 5. evidence for short weighting. By empowering wholesalers and end consumers with the tools to test fish products for fish fraud, we hope to curb the practice, bringing transparency to the seafood industry and improve fish sustainability and conservation efforts. With Spidfier, enjoying seafood becomes a guilt-free experience.

Organic smallholder farmers

Founded in 2018 under a social enterprise business model to support and promote smallholder farmers, Lyfegreen now delivers farm-to-door a selection of more than 200 varieties of fresh organic produce seasonally throughout the year.  Every Lyfegreen organic selection box contains hand-selected items from the top 1% of the harvest. Everything is certified organic or grown sustainably using 100% organic methods by a network of carefully curated partner farms in Taiwan, Asia’s kingdom of fruit & veggies. Freshness, Quality, People and Diversity is at the heart of what we do – our mission is to help protect the fading biodiversity in our world while supporting our sustainable farmers in real and practical ways.

Soilable: Paper Straw Reinvented

Soilable is a HK brand developing products balancing convenience, user experience and sustainability. Paper straw is our initial project. We have reinvented paper straws with modern materials and technology (patent-pending). Soilable paper straws can satisfy today’s dining requirements on usage time and comfort, e.g. usable for 3 hours without being soggy. More importantly, they are designed to fulfill current and even future sustainability demands, e.g. lower carbon footprint, recycling, and composting. Soilable product range includes: standard drinking straws (7mm), hot drink stirrer straws (2mm), and bubble tea straws (12mm).

Premier Food Distributor

Founded in 2002, Waves Pacific Limited is one of Hong Kong’s premier food distributors. The company sources its imported products solely from the highest calibre of suppliers. Many of our meat and gourmet products originate from farms and producers which do not use hormones or antibiotics and who practice environmentally sustainable production methods. Waves Pacific is also an ISO 2200 certified food factory in which we can help create value added products. Our facility is outfitted with modern processing equipment that can produce fresh minced meats, fillet fish, and portioned meats from boneless and bone in product. Our processing and storage facility are located on the same premise to insure greater traceability.


Distributor of Craft Beers and Ciders

Tai-Pan Beer Co. was set-up in 2013 by 3 friends to import and supply some of the finest craft beers and ciders around. Since then, our portfolio has expanded to include everything from all natural premium tonics from India, to kombucha made fresh in Macau.

We are now looking for more sustainable solutions and options to shipping glass bottles and single use kegs around the world. We are already heading in the right direction by stocking more products in aluminium cans instead of glass bottles, but there is more to be done!

Tech for Good

Circular City is a social enterprise that is developing “tech for good” to make Hong Kong a better place to live, work and play without causing damage to people or the planet.

We entail three key principles in our business:
Circular Economy – Find the value in our waste
Social Enterprise – Build the value in our people
Smart City – Develop tech to create positive change

Our current project, “Recycling Rewards”, aims to find a solution to the recovery of plastic waste, such as take out containers, through an incentivisation model, where users can convert their collected recyclables into discounts at our partner businesses. Join us as a rewards partner and be a part of the race to zero waste.

Wholesale local fish

The Fish Processing Centre was established in 2005 with a mission to promote premium local fisheries products through establishing a contemporary brand of the FMO – “Quality Produce”. The centre develops and supplies premium fisheries products, such as dried, salted and processed fisheries products to various customers including restaurants, supermarkets, hotels and institutions like aged people’s homes.


A food powerhouse with a purpose

PTG Food is a consortium of fast-growing and progressive food businesses across Asia Pacific with a global reach. We offer a diverse portfolio of responsibly delicious products, brands and solutions servicing local and global customers. Focusing on delivering values and value to our customers and consumers, PTG Food is purpose driven, innovation led and powered by people.

PTG Food is on a mission to enrich lives through delicious experiences and mindful sustainability, and to become the next generation food company with a new way of doing business: one that delivers growth by servicing our people and their nutritional needs, and our environment

Smart vertical farm

Sustenir Agriculture is a smart vertical farm that grows 100% clean and highly nutritious produce at the heart of the demand in local cities, ensuring ultimate freshness. Growing non-native varieties such as kale and strawberries all-year round regardless of climate eliminates dependence on imported produce, which makes Sustenir’s products socially and environmentally responsible. With a vision to grow a resilient future rooted in doing good for people and planet, they build smart farms in local cities to minimise carbon footprint whilst supporting local communities.

Zero Impact 

Environmental Cleaning Solution 

Our Zero Natural Force line is made from 100% natural materials, with guaranteed high performance and reduced environmental impact. With respect to the people and environment while keeping the prices low, our products are truly unbeatable in the industry.

New Zealand-based food distributor

Eat The Kiwi was launched in 2015.  We are a Hong Kong distributor focused on high-quality New Zealand goodness. We supply over 230 restaurants, hotels and private clubs across Hong Kong and Macau. We also work with Hong Kong’s supermarkets, large and small. 2 years ago we launched our home delivery retail platform and are now one of Hong Kong’s leading online grocers. Eat The Kiwi is more than a distributor. Our partners are New Zealand’s top food producers – we work closely with them to both sell and market their brands with a goal of long term growth and brand establishment in Hong Kong.

Sustainable rice brand

Rice Inc is an award-winning sustainable rice brand. Championed by the UN and Nobel Peace Prize Winners, they are leading the movement towards a more sustainable rice industry.

Rice is the leading crop contributing to climate change because a lot of it that’s grown is wasted. 300 billion meals of rice are wasted annually because most rice farmers can’t afford efficient farming equipment.

Rice Inc supports rice farmers around the world to grow more sustainably by reinvesting profits, to get better equipment in the hands of farmers to reduce wastage. With every bag sold, the same amount of rice is saved from being wasted.

*Rice Inc is now also known as Paddi.

Sustainable water supplier
Belu is a drinks business that began with a simple idea: that there is a better way to do business. That through business, we can do more than make money, we can help solve some of the world’s problems too.   As experts in the hospitality industry, we offer great tasting chilled and ambient, still and sparkling filtered water – a sustainable solution that reduces waste, lowers recycling costs, and saves valuable fridge space. Powered by a clear purpose, we give our profits to WaterAid to bring clean water, decent toilets and hygiene education to everyone, everywhere.
Local eco-farm

Flow Farm & Sanctuary is a family-run eco farm and animal sanctuary located in Zhongshan, Greater Bay Area. Flow Farm cultivates over 150 varieties of highly nutritious and organic fruits, vegetables, herbs and spices. Inspired by the UN’s sustainable development goals, Flow operates a circular, zero-waste food production system, capturing rainwater for irrigation and composting organic waste to create rich fertilizers.  Visitors can also enjoy true farm-to-table experiences from planting heirloom seeds to plucking fresh tomatoes off the vines and preparing plant-based feasts together. 
Sustainable Japanese beer

Asahi International is a multinational business built on centuries of brewing heritage and consistently bringing the best quality beer to life for people around the world. Our business is currently comprised of 19 Production facilities, more than 10,000 employees, and we produce over 44 mil Hectolitres of beer per year. As we grow, we continue to enhance our structure for innovation and establish our position as a leader in both domestic and international alcohol industries. We also promote “GlocaI Value Creation” by transforming our domestic business toward Value-Focused Management and making our international businesses a further growth engine for the future. 
Anti Food Waste App
Every day, the city sends up to 3,600 tonnes of food waste to landfills and one third of the world’s food is wasted. If this can be rescued and turned into opportunities, it would not only be beneficial to the environment, but also food retailers, customers and the society as a whole. Such win-win-win situation is the fundamental concept of Phenix by OnTheList. Products which might lose their commercial values but remain good will be available for sale on the App. With the App, partners generate additional profits from the originally lost cost while customers can enjoy “delicious” discount offers.
Sustainable Coffee Elixirs empowering everyday people
Launched in Hong Kong in 2020, Beams Coffee was first in Asia to introduce healthy mushroom coffee in 100% Compostable Nespresso®️ compatible capsules.  We hand pick adaptogenic mushrooms and combine them to make specialty coffee drinks to restore today’s health and wellness, and climate change champions. All our coffee elixirs have been formulated with consultation of clinical nutritionists, targeted at delivering fundamental health and wellness benefits. Our products end to end: from coffee beans, mushroom extracts, coffee capsules, and packaging come from suppliers with green sustainability and organic practices.
Premium Water Solutions
Where Gastronomy meets Sustainability. Welcome to a taste experience like no other! NORDAQ makes your water taste like pure water and everything else taste so much more.
As a Hotel or Restaurant manager, your goal is to implement more sustainable practices to your business while keeping taste and guest experience at its core.
With NORDAQ, you will find a leading and premium water solution for your hotels or restaurants, adaptable to whatever their size may be. You will ultimately discover how Eco-responsible water can be: a highly profitable, sustainable and tasteful alternative to ordinary bottled water.
Sustainable Meat Alternative
Karana is a Singaporean sustainable foods startup focusing on developing meat alternatives through the Asian lens. The tropical jackfruit with its meat-like texture is used to create meat alternatives, quintessentially used in meat shreds and minces in Asian dumplings. Karana’s venture is based on the idea that while Asian plant-based ingredients abound, we only use and consume a small fraction of them. Karana is on its way to transform and revolutionize the global sustainable shift towards plant-based eating, as well as creating a redefined appreciation for Asian cuisine. 

Healthy & Planet-friendly Periods

LUÜNA is a purpose-driven period care company built in Asia by a 100% female leadership team. Our mission is to make periods better through conscious products & programs that tackle menstrual stigma. Our line of award-winning period care uses organic & skin-loving materials which are healthier for our bodies and preferred by mother nature too. Beyond this, our initiatives shift policy around menstrual health to promote gender equality.
Sea Change 

Eco-Friendly Wines

We are passionate about two things: protecting our oceans from plastic pollution and great tasting wine.  Turning the tide on the juggernaut that is plastic pollution is only going to happen if we all make changes, even small ones, and this is where the wine you choose can play a role.  Every bottle of Sea Change helps fund ocean conservation projects across the globe and our minimal packaging reduces waste and environmental impact.  With the removal of the unnecessary plastic wrap around the cork, the use of renewable plant-based closures and the paper for the labels coming from certified sustainable forests and made partially from grape waste, combined with a donation to marine charities from every bottle sold we think choosing Sea Change does make a difference.

Chicken Made from Plants

TiNDLE is a mouth-watering chicken experience, made from plants. It recreates all the things we love about chicken – the taste, mouthfeel, texture, and versatility – satisfying every meat lover’s cravings.

A game changer, TiNDLE is made for this era, where we are actively thinking about what we eat and how that affects the environment. We bring real people together for a mind-blowing taste experience that also benefits the planet, one delicious bite at a time.

TiNDLE is the first brand created by Next Gen, a Singapore-headquartered food tech company developing and commercialising innovative and sustainable plant-based food products.

Hydroponic Grower

AquaGreen, a real “seed to table” salad greens supplier, was founded by two professionals, Ms. Tracey Lam and Mr. Ricky Lau in 2012. They aspired to make the world a better place through hydroponic farming, and to enable many first-hand experiences of fresh, safe and delicious, yet affordable supply of the best quality salad vegetables. 

Today, AquaGreen is a household name in Hong Kong and China. It uses seeds from the Netherlands along with Australian hydroponic technologies, and operates only with sustainable water sources without any pesticides to ensure the greens are safe to be served straight onto the table.


Organic Condiments

Edgar and Simeon Curtice shared a passion for food. They opened their first grocery store in 1868 where they sold fresh fruit and vegetables. Soon they began to develop sauces and condiments using the fresh produce from their store and developed the recipe for their famous Tomato Ketchup which was said to have the richest flavor – like red-ripe tomatoes in a bottle.

With the same passion and thorough research we re-created Curtice Brothers’ once famous Ketchup. Today, at Curtice Brothers Organic Sauces we use the freshest ingredients from certified, organic farms from Italy. We cook our tomato ketchup – our signature sauce – to retain the full-bodied flavor of fresh tomatoes resulting in a ketchup that has won the Great Taste Award three consecutive years in 2018, 2019 and 2020.

Ketchup like it used to be made – great ingredients, home cooking and a lot of love.


Want to work with us? Or be a partner? Get in touch and tell us where your sustainability passions lie.