Member Spotlight Series

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 naturalsBy 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...

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...

Photo: LyfegreenBy Samantha Lees When Lyfetribe co-founder James Hu was building his health and wellness platform, he noticed the lack of diversity of fruit and vegetables in regular supermarkets in Hong Kong. It was the same few types of vegetables everywhere, all...

By Samantha Lees The humble plastic straw has become a symbol of the war against single-use plastic ever since a video of a straw being removed from a sea turtle's nose went viral on the internet. Yet the various alternatives pose other problems for food service...

By Samantha Lees Any hospitality environment has a water service, yet it’s often the last thing that’s thought about. We often take water for granted as it is as easy as a twist of a tap. But where and how you get your water from can make a big impact on some of the...

Sustainability is not just about what's best for the environment, it is also vital to consider what's best for the long-term wellbeing of society, which is why society is one of the three pillars in the Food Made Good Framework. In this Member Spotlight, we take a...

By Samantha Lees As people become more aware of the importance of healthy eating, so has there been an increase in suppliers of food that is delicious, nutritional and beautiful to meet the growing demand for healthier alternatives. We spoke to Kanch Porta Panjabi,...

By Samantha Lees The message of health and sustainability in the hospitality industry goes beyond the kitchen. In order to provide guests with a truly sustainable experience, opportunities abound for restaurants and hotels to embed sustainability in all its offerings....