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...

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...

By Heidi Spurrell Pulses are not just great for your health, but are absolutely brilliant for soil fertility and biodiversity.  It’s a win-win! While pulses are the mainstay of many national dishes; think dahl, falafel, refried beans, even baked beans, to name a few,...

By Tara Alderson, Researcher & Resident Writer, FMG HK The need for more local and sustainable food sources has never been more apparent due to pressing issues such as climate change, overexploited fish stocks, water and air pollution, and now, a global disruption...

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...

We know that tackling climate change needs a fast, coordinated, collective response. Something not disimilar to the global response to the coronavirus outbreak. Having transformed everyday life, changes have been sudden and wide ranging, on a scale unlike much that...

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...

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...

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...

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...

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...

At the same time as it celebrates the best of global gastronomy, the World's 50 Best (which is assessed using Food Made Good Global's sustainability rating) also recognises the significant role restaurants and bars can play in leading the movement towards a more...

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...

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...

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...

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)...