Member Spotlight Series

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...

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...

Photo: Karana By Samantha LeesWhile meat-alternatives seem to be popping up faster than mushrooms, KARANA sets itself apart from the others by ticking a number of fantastic boxes: using a single whole-plant ingredient that supports biodiversity, reduces food waste,...

Photo: The TiNDLE “Yes I’m A Vego” Burger and TiNDLE Chicken and Waffles at Big Birdy By Samantha Lees While many are becoming aware that our current rate of producing and consuming meat is unsustainable and needs to change, few are willing to suffer for the cause....

Photo: @pizzaexpresshk By Khushboo Jogi To spotlight our theme on Community this month, we are highlighting the great work of PizzaExpress. The Hong Kong based British pizza chain, PizzaExpress, have set themselves up as a proactive market leader by achieving a...

Photo: Beams By Samantha Lees “We embrace the unconventional to find ways for people to live healthy lives”“We believe everyone has their own challenges, and we’re at our greatest when we make our comeback.” It was certainly unconventional, a shock to the system even,...

Photo: Tatler By Samantha Lees Anyone who’s grown up in a Chinese family would probably have heard of the saying “粒粒皆辛苦”, a saying that teaches children that every grain of rice comes with hard work, and hence should never be wasted. Yet before the rice even gets to...

Photo: Sea Change By Samantha Lees Here’s an unconventional wine pairing: an Italian Prosecco with stretches of clean beaches, a fruit-forward French Merlot with coastal pollution research, or a delicate Provence Rose with a reduced carbon footprint. Sea Change is...

Photo: LUÜNA naturals By Claudia Lee Founder of LUÜNA naturals Olivia Cotes-James was 26 when she realised her negative period symptoms were caused by the conventional cotton and non-cotton materials used in traditional pads and tampons. After switching to organic...

Photo: @bedu_hk By Khushboo Jogi Since its inception, Bedu has become the symbol of a modern Middle Eastern cuisine that embodies continuous learning when it comes to integrating sustainability into their business. They always strive to deliver quality food and...

Photo: @holahosik By Khushboo Jogi As a well-travelled food enthusiast, Christopher began Ho La Ho Sik (Instagram: @holahosik) as an outlet to showcase the plethora of dishes from his journeys around the world. Since its inception, this modern-day food blog had only...

Photo: New Zealand StoryBy Samantha Lees“Cooking is as simple and as good as the ingredients are,” said chef and entrepreneur Simon Gault. Yet in this age when most of our food comes from mass agriculture and factory farming. We sometimes have to put in extra effort...

By Samantha LeesWhile Hong Kong may pride itself for being the food capital of the world, the city also has an immense serving of food waste. A whopping 3,585 tonnes of food waste is thrown in the landfill every single day, which is equivalent to 250 double decker...