Member Spotlight Series

By Jade ChenFor the sustainability-conscious consumer, takeout meals are often accompanied by feelings of guilt. As takeaways become a normal part of our lives, their environmental impact – particularly the packaging – is becoming harder to ignore. Resolving this...

By Jade Chen“Every little bit counts. We have to make sustainable choices where possible. There’s no more waiting”. If I took away one message from my conversation with Laura Offe, Co-founder and Managing Director of Meraki Hospitality Group, it’s that we have the...

By Jade ChenI had the pleasure to sit down with Punam Chopra at her newest outlet for SpiceBox Organics in Tseung Kwan O. We had a lovely discussion about SpiceBox Organics, plans for the upcoming year, and her journey practising and teaching yoga. I asked Punam to...

By Jade Chen15 mins reading time Home to over 1,600 champagnes, wines and sakes, Landmark Mandarin Oriental’s restaurant and bar SOMM is a city-centre retreat for wine connoisseurs and novices alike. With deep hues of burgundy and earthy tones of brass and umber, the...

By Jade Chen16 mins reading time A little past lunch hour one afternoon, I visit Sandy Keung’s restaurant TABLE. With diners still engaged in hearty conversation, the restaurant buzzes with life, with murmurs of conversation breaking through the bustle of the open...

By Jade Chen“Still or sparkling?” is what most customers hear when they first sit down at a restaurant. For most diners around the world, water is a given — indeed, it just takes a raise of the hand or a turn of the tap. Yet as more and more businesses embrace...

By Jade Chen17 mins reading timeIn eighteenth century France, cartographers under the commission of Louis XIV made a mark along the coast of Southern France. Today, that 200-year-old mark is known as Le Galoupet, a sweeping 69 hectares of vineyard and 77 hectares of...

By Jade Chen17 mins reading timeBreaking away from the midday buzz (and heat) of Hong Kong’s central business district, I step into MO Bar of the Landmark Mandarin Oriental, Hong Kong: a chic and lively hotspot at the heart of the city. Amid characteristic hues of...

By Jade Chen14 mins reading timeArmed with a love of food, a passion for entrepreneurship and an eagerness to see change in the food industry, self-described “long time foodies” Andrew Leung and Joshua Ng are forging the path for a more sustainable Asian food future....

By Jade ChenWhether it be Iberico pork, brioche loaves, Roquefort cheese or meringues, Classic Fine Foods, as its name aptly suggests, is fine foods galore. As Patrick Lesieur, Managing Director of Classic Fine Foods Hong Kong tells me, the company’s core purpose is...

Located on level 5 of Cordis, a luxury hotel in Mongkok, ALIBI - WINE DINE BE SOCIAL serves delicious cocktails and shared plates inspired by Asian and European flavours. The restaurant puts sustainability at the forefront of its business and was a finalist in our...

Photo: ptgfood.comPTG Food offers holistic, end-to-end food manufacturing solutions from small local businesses to large global food groups and chains. Across diverse markets and categories PTG Foods innovate, produce, and distribute quality food products using...

Beautiful dining spots at Flame at Towngas Avenue (left) and The Mira Hong Kong (right)Henderson Land Group proactively helps its F&B tenants adopt sustainability via Food Made Good HK’s bespoke ‘Landlord-Tenant Engagement Programme’. We spoke to two of them who...

ZERO IMPACT became a Food Made Good member in late 2021. Since then, we’ve spoken regularly with its director, Federico Galimberti at our monthly meet-ups and other events. We wanted to learn more about the company and how their products contribute to a more...

Chef DK at Haoma Bangkok's urban farm on site which utilises food waste to cycle back nutrients to the soil. We spoke with Chef DK, the inspirational founder of Haoma Bangkok. This zero-waste neo-Indian restaurant that only cooks with sustainably-grown,...

Richard Ekkebus from Mandarin Oriental Landmark Hotel sources sustainable fish from The Fish Marketing Organization At a time when the world’s seas are being overfished, fish farms are one way to reduce dependence on wild fish stocks. Hong Kong especially needs...

We sat down with Richard Ekkebus, Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental, Hong Kong to talk about Amber restaurant’s sustainability journey with Food Made Good HK. What first inspired you to embrace sustainability?...

Image: LRC website Food Made Good HK caught up with Ian MacCallum, F&B Manager at LRC (The Ladies Recreational Club), on the same evening the club celebrated an additional donation of HK$602,000 to its Charitable Foundation. This will boost the HK$1Million already...

Photo: Phenix by OnTheList  By Samantha Lees Every day, Hong Kong sends up to 3,600 tonnes of food waste to landfills, using up resources and generating greenhouse gases which is accelerating climate change. Yet much of this waste is avoidable or can be repurposed. We...

Photo: Circular City By Samantha LeesWith over 100 million single-use plastic tableware items sent to landfill every week, Hong Kong is facing a “plastic disaster” (Greeners Action, 2020), and we can’t recycle our way out of this mountain of a problem. We spoke to Tim...