NEWS

What is the food system for?

What is the food system for?

Last month saw the finalists for the Food Systems Vision Prize announced (of which Food Made Good HK is a proud semi-finalist). Experts from the world of food agree that a vital first step to food systems transformation is alignment around a vision which unites,...

The varying perspectives on ethical sourcing

The varying perspectives on ethical sourcing

By Barney Smyth Supporting Global Farmers - Sustainability Breakfast - September 2020   As Martin Luther King said back in 1967, ‘before you finish eating breakfast in the morning, you have depended on more than half the world’. This phrase is still so relevant...

Chef Survey

Chef Survey

As awareness increases about the need to eat less and better meat and dairy, chefs have been increasingly looked to as trends setters. With this in mind, the following survey is designed for Hong Kong chefs to find out what is happening in their restaurants. Do we...

Public Survey

Public Survey

Help us understand if people care about sustainable food in Hong Kong! Please take our survey and share widely with your friends! It will take less than 5 minutes of your time. Thank you! Chinese version: https://forms.gle/AuatK1ffH8eKzrKQA...

Food Made Good Hong Kong’s Sustainability Training Programme

Food Made Good Hong Kong’s Sustainability Training Programme

We are delighted to share with you our brand new online training course in Food Sustainability. This course has been certified by the Continuing Professional Development (CPD) Certification Service, a UK accreditation institution. It runs for half a day virtually and...

Sustainability Hackathon at HKU Policy for Sustainability Lab

Sustainability Hackathon at HKU Policy for Sustainability Lab

By Heidi Spurrell, CEO, Food Made Good HKOpening Speech: 7:00pm 21st August 2020 Ever wondered what the state of sustainable food production is in Hong Kong? Well, I will be giving the opening presentation along with Ms Katie Chick, Senior Project Manager, Centre for...

Official dietary guidelines doing more harm than good

Official dietary guidelines doing more harm than good

A new study looking at dietary guidelines from 85 countries has assessed how these guidelines enable, or rather hinder people's health and the health of our planet. The findings present a pretty poor picture, every country studied was found to be overconsuming red and...

Prioritising staff welfare during new dine-in restrictions

Prioritising staff welfare during new dine-in restrictions

It’s undoubtedly been a really tough 12 months for restaurants in Hong Kong and there are new calls on the government to hand out HK$8 billion as catering businesses struggle to survive through August as a result of the new dining restrictions. Delivery and take out...

EU has “no time to lose” on food waste, says WRAP

EU has “no time to lose” on food waste, says WRAP

Food waste is estimated to cost the EU €143 billion per year and is responsible for 15% of all GHG emissions associated with the food supply chain. Following the recent publication of the EU's Farm to Fork Strategy, WRAP and WWF have published a report detailing the...

Methane busting strategies: NZ farmers to pay for their emissions?

Methane busting strategies: NZ farmers to pay for their emissions?

With GHG emissions from agriculture making up almost 48% of New Zealand's GHG emissions, it is clear that any climate targets must include agriculture if they're to have real impact. Currently New Zealand is the only country in the world investigating a compulsory...

Rainforest Alliance aims to help ethical growers get climate-smart

Rainforest Alliance aims to help ethical growers get climate-smart

Rainforest Alliance is to bolster its food certification scheme to ensure growers and brands make better use of technology to tackle climate change, respect human rights and invest in sustainable farming. Known for its certification of coffee, tea, cocoa and bananas,...

Malaysia worries new EU food rules could hurt palm oil exports

Malaysia worries new EU food rules could hurt palm oil exports

The EU is the third-largest buyer of Malaysia palm oil, and suggestions that the EU could enforce a new sustainability standard for palm oil as part of its newly ‘Farm to Fork’ strategy is causing concern to our Southeast Asian neighbour which is the world’s second...

Debating how the tide has shifted for Shark Fin in Hong Kong

Debating how the tide has shifted for Shark Fin in Hong Kong

The sustainability issues around shark fin are shocking and without debate.  Putting aside the barbaric methods of shark-finning, from an environmental point of view the practice of killing tens of millions of sharks annually for their fins has countless impacts on...

How rolling back calorie labelling may impact public health

How rolling back calorie labelling may impact public health

The impacts for food service of COVID-19 have been vast and wide-ranging. Recent research highlights another impact; the negative effect of rolling back US legislation around calorie labelling on menus. A new study shows that in as little as five years, calorie...

Mapping the global food donation landscape

Mapping the global food donation landscape

Every year, an estimated 1.3 billion tonnes of food is lost or wasted globally. At the same time, more than 820 million people suffer from hunger around the world. Food donation offers a critical solution to this troubling paradox, as it redirects safe, surplus food...

Food Made Good HK helping to drive #FoodSystemsAction

Food Made Good HK helping to drive #FoodSystemsAction

Sadly this year's EAT event in Stockholm couldn't take place but thankfully, over 1,700 people tuned in for an online event to discuss how to re-imagine food systems post COVID-19, with an emphasis on driving action. Highlighting the critical need and unique...

The Food Systems Dashboard: a new tool to inform better food policy

The Food Systems Dashboard: a new tool to inform better food policy

Food systems are complex. Encompassing supply chains, environmental factors, individual factors and consumer behaviour. Looking at the system as a whole can be difficult, and that's before external factors such as climate change, globalisation and trade are even...

How on-demand food delivery apps could encourage low-carbon food

How on-demand food delivery apps could encourage low-carbon food

A team of students and scientists from Yale have been looking into a theory that the increased adoption of app-based food delivery presents a unique opportunity to affect carbon emissions of the food sector. They point out that third-party food delivery apps offer a...

The safety problem for restaurants: the kitchen

The safety problem for restaurants: the kitchen

Much has been made of how restaurants and food service will manage in a post-COVID world. We've seen tables in individual greenhouses and perspex screens, but this article serves as a reminder that front-of-house is only half the battle. Crowded, busy, cramped...

Is farmed Bluefin Tuna a more sustainable option?  WWF investigates.

Is farmed Bluefin Tuna a more sustainable option? WWF investigates.

WWF examines the true impact of farmed Bluefin tuna and whether this is actually a sustainable alternative for this popular fish which is commonly known to be one of the most unsustainable seafoods when caught in the wild, and as a result features on the IUCN Red List...

KFC’s plant-based chicken nuggets a flying success

KFC’s plant-based chicken nuggets a flying success

KFC China’s plant-based chicken nuggets have been a sell-out. What greater indication do we need that consumers are ready to make a plant-based change? Producers of plant-based meat alternatives in China, including Omnifoods, Zhenmeats and new brand Plant Ever...

Advancing the growth of the cage-free egg industry in Asia

Advancing the growth of the cage-free egg industry in Asia

Whilst the supply of cage-free eggs is on the rise along with a number of corporate commitments to only source cage-free, globally, the majority of eggs consumed are still laid by hens who spend their lives in cramped cages. Lack of knowledge is a huge barrier to...

COVID-19 and the Future of Food

COVID-19 and the Future of Food

F&B business as (un)usual in a post-COVID era I was recently invited to moderate a stimulating discussion with four APAC sustainability leads for the region’s first ever Food & Hotel Digital Week, where over 500 digital attendees listened in on our panel...

Food Made Good Sustainability Pavilion at Natural and Organic Asia 2020

Food Made Good Sustainability Pavilion at Natural and Organic Asia 2020

UPDATE: In response to the continued travel restrictions brought upon by COVID-19, Natural & Organic Asia originally scheduled for 1 – 3 September 2020 will be postponed to 11 - 13 November 2020 at the Hong Kong Convention and Exhibition Centre (HKCEC), Hong Kong....

Reduce Reuse Recycle: The Plastic Challenge

Reduce Reuse Recycle: The Plastic Challenge

“Reduce Reuse Recycle” - One of the earliest catchphrases of the sustainability movement but now more important than ever as we see plastic pollution clog our waterways, litter our beaches and maneuver its way into our food sources. In Hong Kong we dispose of an...

Cookie Smiles – Baking the world a better place

Cookie Smiles – Baking the world a better place

This month, we welcome new Supplier Member Cookie Smiles to Food Made Good HK!  Amidst the COVID-19 upheaval Agnes Chin, Co-Founder of Complete Deelite, has partnered up with Jo Soo-Tang, Food Made Good Hong Kong Advisory Board Member and Strategic Advisor, to create...

Coping with Covid: Food Made Good Hong Kong Member Stories

Coping with Covid: Food Made Good Hong Kong Member Stories

By Tom Tanner With social distancing rules extended to 4th June, it’s incredibly helpful to hear first-hand from our Members and what they are doing in terms of adapting to the distancing rules and health and safety regulations, as well as the demands of an anxious...

The Fishy Business of Sourcing Sustainable Seafood

The Fishy Business of Sourcing Sustainable Seafood

On average, people in Hong Kong eat an astonishing 72kg of seafood per head annually, which is the equivalent of 7000 pieces of sushi¹!  While the idea of eating that much sushi might appeal to some, it also highlights the importance for restaurants in Hong Kong to...

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