Date: 12 May 2020
Join Food Made Good for breakfast to find out how the business choices you make in food sourcing can positively influence the environment and human health. This month’s theme is Sourcing: ‘Source Fish Responsibly’, and we are also celebrating the UN World Tuna Day (2 May) & International Day for Biological Diversity (22 May).
THEME Source Fish Responsibly
FOCUS AREA Sourcing – Source Fish Responsibly
BREAKFAST DATE 12th May
TIME 9:00-10:15am
LOCATION TBC
TICKETS
Members: FREE – due to the current climate we are waiving fees
Non-Members: $150 + $8.99 administrative fees
LEARN about what it means to source sustainable seafood
DISCOVER how sustainable fishing can ensure the future of fish stocks and marine environments and what questions to ask your supplier
MEET/HEAR expert speakers and practitioners:
1) Laurence McCook, Head of Oceans Conservation at WWF-HK
2) Gloria Lai, Senior Conservation Officer at WWF-HK talks about their seafood program
2) Chef Richard Ekkebus, Executive Chef at Amber and Culinary Director at the Landmark Mandarin Oriental talks about his experience with sourcing sustainable seafood – read about Amber’s sustainable transformation here
————————
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.