By Sarah-Jane Tucker Right now the world continues to lose its rainforests at an alarming rate and intensive agricultural food production is the main driver. Meeting the global appetite for cheap food costs us all our natural habitats, ecosystems, water and the soils...

By Karen Wang Marked annually on March 8th, International Women’s Day is a global day to celebrate the social, economic, cultural and political achievements of women. Celebrated since 1911, International Women’s Day is one of the most important days of the year to...

Good news for those looking to recycle their glass bottles! Although Baguio stopped their bottle collection service for a few months, they have now fully resumed all their collection service. If you want to get your glass bottles collected for free for recycling,...

At our Food Made Good HK Sustainability Breakfast Series for February we asked two major players in the scene how they would approach this month’s theme of ‘Feed People Well’. Whether it’s creating a vibrant and healthy focused menu from scratch or remodelling...

At Food Made Good we recognise the importance of traceability and transparency in supply chains. In fact, we think these two things are essential to creating a more sustainable food system. So do you feel confident that you know exactly where and how your produce came...

Food Made Good HK (FMG HK) is a chapter of the UK’s Sustainable Restaurant Association (SRA) whose joint mission is to scale sustainable operations in the foodservice sector in order to support a sustainable food system. Engaging diners with sustainability is...

This week we gathered a group of Hong Kong’s foodservice sites to launch a groundbreaking programme with the support of Henderson Land Group, who are leading the way by enabling their F&B tenants to drive new sustainability initiatives across their businesses....

We’re in the local press! Students are our future leaders and this is why we closely work with them on sustainability projects. The University of Hong Kong  launched the MSocSc Sustainability Leadership and Governance programme in 2016. The following is an excerpt...

As we head into 2021 we thought we’d share some top tips for the coming year.  Food Made Good Top Ten Tips for 2021 in collaboration with the SRA. Saving the planet starts with people  Numerous studies suggest that employees will be more loyal to and engaged with an...

2020 has no doubt been a year that we will all remember. Only months after launching Food Made Good in Hong Kong Covid-19 swept through China, Hong Kong and the rest of the world, forcing us, and huge parts of the food and hospitality industry to reimagine how we do...

By Sarah-Jane Tucker Food systems account for almost 30% of global greenhouse gas emissions, so it is impossible to think about climate change without thinking about the food we eat and where it comes from. Meat alone produces around half the global food emissions by...

FarmFest Dates 8 January 2021 to 7 February 2021   What is FarmFest? Jointly organised by the FarmFest Organising Committee, the Vegetable Marketing Organization (VMO), and the Fish Marketing Organization (FMO), collectively, the “FarmFest Organisers”, FarmFest...

By Jennie Wong Hong Kong has one of the largest meat and seafood consumption levels in the world. Nevertheless, it is evident that plant-based diets are getting more popular in recent years. Food Made Good HK conducted a survey from 1st to 30th September 2020 with 24...

The entrance to Nine Seafood Place, WhampoaToday, as one of Asia’s most dynamic cities, with one of the biggest ports in the world, we are guaranteed to have on offer some of the freshest and tastiest catches, right on our doorstep. Hong Kong wouldn’t be the same...

Food Made Good is looking for a Membership and Project Assistant - please do take a look at the role description below and get in touch if you feel this is the role for you!Membership and Projects Assistant Wong Chuk Hang 5 days per week 3 months fixed-term contract...

 From left to right: Heidi Yu Spurrell, CEO, Food Made Good HK, Mr. Wong Kam-sing, GBS, JP, Secretary for the Environment HKSAR, and Shane Osborn, President, Food Made Good HKWhat an evening it was! Last week Food Made Good Hong Kong had its first awards ceremony for...

Carbon Brief has put together an informative, interactive look at the impact of eating meat and dairy on the climate. As part of a series exploring issues such as how coronavirus has impacted emissions from food waste to whether expanding middle-class populations will...

The media has the power to hold powerful business interests to account but a recent study by academics from Oxford, Sanford and New York has claimed that it is failing to do this with respect to meat eating and its contribution to climate change. Assessing four...

We know that re-using is better than recycling and now the re-use model is helping to address the growing problem of takeaway packaging. Huge growth in food delivery and takeaway means there is more single-use takeaway packaging than ever. Now, Dispatch Goods has...

We wanted to shine a light on the environmental impact that comes from keeping a pandemic at bay. Tatler Hong Kong has reported that since last December, there has been an increase in the use of disposable items such as cutlery and coffee cups, especially in Hong...

By the Environmental Management and Technology Students’ Society (EVMTSS) What are the main culprits of global warming? What images do you identify as the main contributors of global warming? Power plants with smoking chimneys? Heavy traffic during rush hour? Whilst...

Plastic sous vide pouches have long been a thorn in the side of environmentally-minded chefs looking to reduce their plastic use. Now, Sous Vide Tools claims to have come up with a solution, the first plastic-free, compostable vacuum pouches. Sous vide cooking methods...

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,...

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...

CLOSED 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...

CLOSED 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!

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...