By Karen Wang   Hospitality has long been one of the toughest industries to work in. In an industry where employee turnover is already very high, the COVID-19 pandemic has made it even harder for restaurants to stay open and therefore retain staff.  This was one of...

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...

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...

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...

As the old adage goes, “Charity starts at home”, or in this case, “on our doorstep”. Never has there been a better time to consider ways that our businesses can support the communities around us, as we navigate the unpredictable challenges of the pandemic and handle...

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...

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 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,...

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...

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...

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...

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...

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...

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...

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...

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...

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 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...

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...

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...

“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...

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...

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...

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...

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...

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...