Reducing single use disposable waste, reducing whenever possible, and recycling the rest reduces the financial and environmental impact of the things we throw away. Join Food Made Good for our monthly Sustainability Breakfast Series, where we will be focusing on how businesses can reduce their environmental footprint by being mindful of packaging use, such as plastics, paper and aluminium. This month’s theme is Environment: ‘Reduce Reuse Recycle’, and we are also celebrating UN World Oceans Day (8 June). 


THEME Reduce Reuse Recycle

FOCUS AREA Environment – Reduce Reuse Recycle


TIME 9:00-10:15am


Members: FREE – due to the current climate we are waiving fees for webinars

Non-Members: $150 + $8.99 administrative fees


LEARN about packaging waste and the impact it has on the environment

DISCOVER how to take steps towards reducing non-essential plastic use in your restaurant

MEET/HEAR expert speakers and practitioners: June Wong (WWF-Hong Kong) will tell us about their PACT programme and Phllippe Li (HK Recycles) will share a case study on his experience recycling a brewery’s kegs

  1. Laurence McCook, Head of Oceans Conservation at WWF-Hong Kong
  2. June Wong, WWF-Hong Kong (Plastics PACT)
  3. Philippe Li, Business Development Manager at Hong Kong Recycles



The Sustainability Breakfasts Series is a monthly gathering designed to educate and empower the Hong Kong foodservice community — chefs, restaurateurs, FOH, BOH, suppliers, and sustainability leads.

Inspired by our framework, the programme is curated to inspire the community, novel ways through which they can bring in small but significant changes to their sourcing choices, menu design, and supplies.We will be organising talks delivered by sustainable food industry leaders, on various themes linked to UN International Days and our three pillars – Sourcing, Society & the Environment.


Kindly sponsored by WWF-Hong Kong and Oatly

RSVP now and reserve your seat.

Your Google Hangouts link will be sent to you nearer the date.