IN THE PRESS
Hong Kong and Macao bars join sustainable cocktail initiative Zero Waste Month
August, 2021
These days, more and more bars around the world are finding new ways to solve sustainability issues. In Hong Kong, however, we still have a long way to go, but the industry is beginning to look towards a more sustainable future. With Food Made Good supporting Zero Waste Month, Bars in more than 30 countries, including Hong Kong and Macau, have been more conscious of using fresh produce the same way chefs use an entire animal from nose to tail and bartenders embraced zero-waste alcohol bottle packaging solutions like ecoSpirits.
HONG KONG’S TOP SUSTAINABILITY CHAMPIONS ON THE FUTURE OF DINING
August, 2021
We are happy to see Prestige Online rounding up HK’s industry champions on sustainability, one of which, our very own Richard Ekkebus of Amber at the Mandarin Oriental. Check out this article to see Richard and 4 other top chefs reflect on F&B sustainability and how Food Made Good could be a pioneer to foodservice newcomers looking for direction into sustainability.
DRINK RESPONSIBLY: ZERO-WASTE COCKTAILS FOR ZERO WASTE MONTH
August, 2021
CEO of Food Made Good Global, Simon Heppner believes that initiatives like Zero Waste Month are “the most effective way we can accelerate progressive practice across hospitality”. Global awareness for sustainability has seen new heights over the years, and it is happening in Hong Kong as well. . Here we come to see 10 bars in Hong Kong coming together to do their part in Zero Waste Month.
Let us now appreciate these hotels eliminating food waste in cool ways
July, 2021
What happens to the food and drink left behind after you (and your camera and your Instagram feed) have eaten?
Unfortunately, it’s sobering. We as a planet waste one billion tons of food per year, according to the United Nations Environment Program 2021 Report. It’s estimated by the Food and Agriculture Organization of the United Nations in a 2011 study that a third of food created, from produce to plate, isn’t consumed, resulting in an annual increase of at least 8 percent in greenhouse-gas emissions.
Asia’s Most Influential: Hong Kong’s 42 Tastemakers 2021
May, 2021
What an honour! Heidi Yu Spurrell featured in Tatler’s “2021 Tastemakers list” of the most influential individuals in the F&B industry in Asia, alongside other highly esteemed professionals including chefs, restaurateurs, food writers & others. As the CEO of Food Made Good Hong Kong, her past work has paved the way for Heidi to indeed become a leading advocate for sustainability in the global food industry.
Sohofama’s Modern Chinese Comfort Food Honors The Farmer – Asian Food Network
January, 2021
Hong Kong’s Sohofama aims to bring the farm to the urban space, not just physically but spiritually. Its food hearkens back to a more holistic time, where cooking with chemical-free, unprocessed food was a natural way of life, when farmers were pillars of society, and food was medicine.
Planting A Seed At Haoma – Asian Food Network
January, 2021
Chef Deepanker Khosla is a man with passion in his voice. In the pre-dinner calm in Haoma, his restaurant and urban farm in the heart of Bangkok, Chef DK sat down to chat about his unique spin on Indian food, winning Sourcing category at the Food Made Good HK Awards and his journey since he opened Haoma almost four years ago, excitedly explaining how he raises fish under the garden or how he unearths centuries’ old recipes from across his native India with equal delight.
Hong Kong’s TREEHOUSE Brings Chef-Quality Plant-Based Food To The ‘Big Human Family’ – Asian Food Network
January, 2021
TREEHOUSE’s food is first and foremost, tasty – it just happens to be vegetarian. It also happens to be good for your body… and happens to be good for the earth. Christian is a classically trained chef with a solid background in high-end French restaurants, yet he concluded that a career in fine dining wasn’t the fullest way to express his love of food and more deeply, its power to change people.
Hong Kong’s MANA! Is Changing The World ‘One Bite At A Time’ – Asian Food Network
January, 2021
MANA! is a pioneer of plant-based restaurants in Hong Kong, and Bobsy Gaia its founder is the ‘OG’. Although the first MANA! opened relatively recently in 2012, Bobsy, a self-proclaimed “Eco-preneur” has been at the forefront of green activism in Hong Kong since his fateful arrival way back in 1992. He settled on peaceful Lamma Island, just a short ferry ride away from the vibrating energy of Hong Kong Island.
Healthy Asian Takeaway? Fete Up Shows Us How, With The Help Of ‘Rainbow Vegetables’ – Asian Food Network
Amber at The Landmark Mandarin Oriental, Hong Kong Serves Up Contemporary Fine Dining – Asian Food Network
FOOD MADE GOOD—FOR THE PLANET – [email protected] Kong
December, 2020
On 25 November, the first award ceremony dedicated to sustainable food service was held by Food Made Good HK to recognise and reward their proactive action. The winners all demonstrated strong commitment to sustainability and ethicality — including reducing waste, increasing plant consumption over meat and prioritising locally and seasonally available ingredients — which was reflected in the awards they received, the most prestigious of which were the Food Made Good Members Awards.
BREAKING NEWS: Food Made Good Award Winners 2020
– Foodie Magazine
November, 2020
The Food Made Good Awards 2020 present seven categories that recognise a year of ambitious work, innovative change and tireless self-improvement. In a tough year for F&B around the world, the awards were a welcome opportunity to focus on some of the achievements made by chefs and organisations around Hong Kong.
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Food Made Good HK Awards Shines A Spotlight On Sustainability – Asian Food Network
November, 2020
It’s time to roll out the green carpet for the launch of the Food Made Good HK Awards! Taking place on the 25th of November at the Eaton Club Central in Hong Kong, this ceremony aims to highlight top chefs, restaurants and food service businesses that have made a positive impact this past year in both the industry and the planet by serving food that are delicious, ethical and sustainable.
How to Cook, Eat and Order Climate-Friendly Meals
– Asian Food Network
October, 2020
Food Made Good HK has officially launched One Planet Plate in Hong Kong in partnership with WWF-Hong Kong and Hysan Development. We are thrilled to have Asian Food Network as our official media partner, and this article explains why chefs are rushing to the rescue to fight climate change through food, along with a collection of recipes from oneplanetplate.org and some of AFN’s own recipes.
A moment of charity
– Southside Magazine, Hong Kong Living
April, 2020
Advisory Board Member and Strategic Advisor Jo Soo-Tang is featured as one of six philanthropists in Hong Kong who go above and beyond to help those in need. Read more about what Food Made Good does and some of the challenging aspects of our mission.
Inspirational Women In Hong Kong’s Food And Drink Scene To Follow In 2020
– Hong Kong Tatler
March, 2020
In celebration of International Women’s Day 2020, Hong Kong Tatler is shining the spotlight on the individuals who have made an impact on Hong Kong’s food and drink scene. Our CEO, Heidi Spurrell, is featured as one of just some of the leading women in Hong Kong who give us food for thought.
Sustainable dining: Hong Kong restaurants cut down on meat and food waste
– Hong Kong Living
Sustainability rating scheme encourages restaurants to source responsibly, treat staff and environment better
– South China Morning Post
UK Industry Sustainability Programme Food Made Good Launches In Hong Kong
– Green Queen
November 2019
Food Made Good, the world’s largest sustainability programme for the food service sector, has just launched in Hong Kong. The programme focuses on influencing the sustainability of kitchens, from upping the number of low carbon, veg-led options on menus to reducing waste in operations.
FOOD MADE GOOD: SHAPING GREENER RESTAURANTS
– FOODIE MAGAZINE
GREEN VS GREENWASHING
– STYLE MAGAZINE SCMP
November 2019
Sustainability in dining has become a philosophy and mantra passionately espoused by many in the restaurant industry in recent years, with places falling over themselves to proudly proclaim their sustainable sourcing or “farm-to-table” menu.
