NEWS

Planet-Friendly Recipes Needed Now

Planet-Friendly Recipes Needed Now

One Planet Plate is your chance to showcase your most earth-friendly dish! Food Made Good HK is launching the One Planet Plate campaign at the end of June and is calling on all restaurants in Hong Kong to share their most planet-friendly dish.   We want to encourage...

Coronavirus – A Food Systems issue?

Coronavirus – A Food Systems issue?

Whilst coronavirus is of course primarily a health care issue that will unfold as a human tragedy, Food Made Good - Global CEO Simon argues in this blog that it is food system failures that sit at the heart of the current disaster. With a relatively clear consensus...

Sustainable Nutrition: Challenging the way we grow and eat food

Sustainable Nutrition: Challenging the way we grow and eat food

By Mark Driscoll Sustainable Nutrition is key to fixing our global food system. It can help food businesses, governments and other organisations align often conflicting internal strategies and a provide a lens for cross sectoral collaboration to resolve some of the...

Restaurants prioritising workers’ mental health

Restaurants prioritising workers’ mental health

Given the challenges of operating in HK over the last 9 months and in an industry that has long been used to dealing with high staff turnover, this article highlights how programmes such as 'I got your back' and 'Ben's Friends' are helping to address the issue of...

Designing the complexity out of recycling systems

Designing the complexity out of recycling systems

If we were deciding how to begin recycling today, we probably wouldn't choose a system that looks like the ones we've ended up with. From a relatively simple concept; make stuff that we throw away into new useful stuff, we've ended up with a variable, complex and at...

Seeing the woods for the trees

Seeing the woods for the trees

Soy is the second biggest agricultural driver of deforestation worldwide. Beef is at the number one spot, followed by soy, palm oil and wood. Soy production has more than doubled since 1997 yet 70-75% of all soy is used as feed for livestock including chickens, pigs,...

A Menu for Change

A Menu for Change

With a growing abundance of academic reports and scientific studies on the impact of the food systems on our planet, it can sometimes be difficult to pick out what actually needs to be done to improve the situation. Not the case in the latest report from The...

Flower Power

Flower Power

We dig a little deeper into the natural bounty that Hong Kong’s habitats have to offer.   Choosing the most sustainable ingredients for a HK menu is no mean feat!  Should we opt for local, or do we need to go further afield to guarantee a reliable, consistent and...

Is Tofu really worse than meat for the environment?  

Is Tofu really worse than meat for the environment?  

Speaking at the National Farmers Union conference in London, Dr Graham McAuliffe from the Rothamsted Institute referenced new research that suggests tofu may have a bigger impact on climate change than some meat. “If you look at tofu, which is processed so there is...

Google’s algorithm for getting its employees to eat more healthy

Google’s algorithm for getting its employees to eat more healthy

Scientists, public health advocates, corporations and schools are all desperately seeking ways to improve diets, while traditional public health campaigns, oftenspecialising in telling people what they should do, routinely fail to alter behaviour. Meanwhile, Google...

Why the Michelin Guide’s new Green Clover might not be so lucky

Why the Michelin Guide’s new Green Clover might not be so lucky

The recent announcement of Michelin’s new Green Clover award, which will reward restaurants that focus on preserving resources, embracing biodiversity, reducing food waste and reducing consumption of non-renewable energy, had our mouth’s watering with environmental...

Hong Kong’s local farms come to the rescue

Hong Kong’s local farms come to the rescue

As the coronavirus continues to impact thousands of people and businesses, a drastic drop in the number of people eating out is affecting not only businesses in China but neighbouring countries, and as far away as London's China Town. But here in Hong Kong, as prices...

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 HK January 2020 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,...

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