NEWS

Re-imagining A Food Vision for Hong Kong in 2050

Re-imagining A Food Vision for Hong Kong in 2050

We recently submitted a proposal for a Food Vision that asked What would Hong Kong's Food System look like in 2050, here we share our thoughts! Through an exercise of Future Casting, Systems Thinking and Behaviour Science this is our vision.   The current (2020)...

The Business Case:  Reduce Overheads by Operating More Sustainably

The Business Case: Reduce Overheads by Operating More Sustainably

Last week saw the first meeting of our eminent Food Made Good Advisory Board and some lively discussion around how the F&B industry in HK can shift towards a more sustainable food future. Of particular interest was sharing the ‘business case’ for committing to...

Bee Selective When Buying Your Almond Milk

Bee Selective When Buying Your Almond Milk

By Tara Alderson, PhD, Resident Writer, FMG HKJanuary 2019 I was quite shocked to learn that 80% of the world’s almond supply comes from the Central Valley of California, from large monoculture farms that cover over 1 million acres. That’s nearly four times the land...

Veganuary – the month formerly known as January!

Veganuary – the month formerly known as January!

By pledging to a plant-based diet for the month of January, Veganuary is a chance for people, and businesses, to start the year with new resolve, new commitment to plant-based eating and a new undertaking to create a happier and healthier planet! The numbers don’t...

Sustainable Food Trends in 2020: Ten to Watch

Sustainable Food Trends in 2020: Ten to Watch

By Mark Driscoll The world is changing fast. This speed of change is faster than it ever has been in human history.  Growing nationalism in some parts of the world, inequalities, the continued terror threat, migration within and between countries, the growth in the...

Sustainability Breakfast Series: Veganuary

Sustainability Breakfast Series: Veganuary

Members! We hope you can join us for our inaugural Sustainability Breakfast in Hong Kong, hosted at Arcane, with our president Shane Osborn. The focus will be on one of our sourcing goals; to 'Serve More Vegetables & Better Meat'. Furthermore, January is also the...

Press Start Academy Food Heroes

Press Start Academy Food Heroes

  When it comes to Food Made Good, we gotta start ‘em young! Press Start Academy, a groundbreaking after-school concept where all learning takes place via play and games, is collaborating with JUCCCE to bring the award-winning Food Heroes curriculum to Hong Kong...

To eat or not to eat: 10 of the world’s most controversial foods

To eat or not to eat: 10 of the world’s most controversial foods

Although it's definitely not exhaustive, this list of the world's 10 most controversial foods serves as a reminder that some of what we might consider daily staples are actually having serious environmental and social consequences. Whilst we may be familiar with the...

Food Made Good: Shaping Greener Restaurants

Food Made Good: Shaping Greener Restaurants

A new platform in Hong Kong is designed to help food services to operate more sustainably. Meet Food Made Good Heidi Spurrell is the founder of Food Made Good (FMG) Hong Kong. Her work in food policy with London and Amsterdam-based sustainability NGOs and The Worldʼs...

Food Made Good Launches In Hong Kong

Food Made Good Launches In Hong Kong

  By Green Queen Media 28/11/19 Food Made Good, the world’s largest sustainability programme for the food service sector, has just launched in Hong Kong. The programme focuses on influencing the sustainability of kitchens, from upping the number of low carbon,...

DIET FOR HEALTHY PEOPLE, HEALTHY PLANET TOO COSTLY FOR SOME

DIET FOR HEALTHY PEOPLE, HEALTHY PLANET TOO COSTLY FOR SOME

Earlier this year, EAT-Lancet published the first scientific review of what constitutes a healthy diet from a sustainable food system. It recommended people double their intake of nuts, fruit, vegetables and legumes, and eat half as much meat and sugar to prevent...

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