新聞

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 joined our panel discussion to...

Food Made Good Sustainability Pavilion at Natural and Organic Asia 2020

Food Made Good Sustainability Pavilion at Natural and Organic Asia 2020

The Sustainability Pavilion powered by Food Made Good HK will be launched at Natural and Organic Asia 2020. Food Made Good HK is a chapter of the UK's Sustainable Restaurant Association, with the mission to help foodservice businesses to operate more sustainably. Some...

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...

Defining Local Food Distances

Defining Local Food Distances

By Food Made Good Hong Kong The distance used to define what is considered ‘local’ largely depends on who is applying the term, what their overall goals are and where they are located. It is a term that is steeped in regional context. It is often used in regions of...

Re-open Right

Re-open Right

By Isabel Terry COVID-19 has thrown the hospitality industry into chaos. We understand the challenge this developing situation poses to foodservice businesses, and the difficult decisions that it brings into sharp focus around profitability and resilience. We believe...

REPORT: EXAMINING THE FUTURE OF SUSTAINABLE GASTRONOMY

REPORT: EXAMINING THE FUTURE OF SUSTAINABLE GASTRONOMY

By Isabel Terry Findings from S.Pellegrino Young Chef competition reveal the regional differences in how tomorrow’s top chefs may shape our food system for the better With the global food industry in a state of unprecedented disruption due to COVID-19, the future of...

Food Security in an Insecure climate; going local and seasonal

Food Security in an Insecure climate; going local and seasonal

How does sourcing locally & seasonally influence the food security of Hong Kong? We asked Dr Daisy Tam at our April Sustainability Breakfast Webinar   Food security is defined as people, at all times, having access to sufficient, safe and nutritious food to...

Post-Pandemic Eating Out

Post-Pandemic Eating Out

By Isabel Terry The strange and difficult times we find ourselves in raise so many questions around what the future might look like. In the short-term there are immediate uncertainties around when lockdowns will be lifted and businesses re-open. But there are also...

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,...