IN THE PRESS

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.

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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.

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Sustainable dining: Hong Kong restaurants cut down on meat and food waste
– Hong Kong Living

January, 2020

Find out more about what Advisory Board Members, Richard Ekkebus and Uwe Opocensky, and our President, Shane Osborn, are doing in their restaurants to reduce their carbon footprint and operate more sustainably.

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Sustainability rating scheme encourages restaurants to source responsibly, treat staff and environment better
– South China Morning Post

December, 2019

Find out more about how Food Made Good Hong Kong works as well as what chefs in Hong Kong, including our President, Shane Osborn, are already doing to be more sustainable and what we can do to improve.

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Philanthropist Jo Soo Tang sees Christmas as a time for reflection
– STYLE MAGAZINE SCMP

December, 2019

Advisory Board Member, philanthropist Jo Soo Tang, talks about her Christmas including what she’s doing with Food Made Good Hong Kong to help create a sustainable food system.

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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.

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FOOD MADE GOOD: SHAPING GREENER RESTAURANTS
– FOODIE MAGAZINE

November 2019

A new platform in Hong Kong is designed to help food services to operate more sustainably. Meet Food Made Good Hong Kong in our first proper introduction to the public!

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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.

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9 Key Takeaways You Missed At Food’s Future Summit
– Hive Life Magazine

October, 2019

From buzzwords like AI and blockchain to pressing environmental concerns, Hive Life gives you a rundown on the two-day Food’s Future Summit, where we made our debut into the food sustainability scene in Hong Kong.

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