NEWS

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...

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,...

A Menu for Change

A Menu for Change

With a growing abundance of academic reports and scientific studies on the impact of the food systems on our planet, it can sometimes be difficult to pick out what actually needs to be done to improve the situation. Not the case in the latest report from The...

Flower Power

Flower Power

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...

Is Tofu really worse than meat for the environment?  

Is Tofu really worse than meat for the environment?  

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...

Google’s algorithm for getting its employees to eat more healthy

Google’s algorithm for getting its employees to eat more healthy

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...

Why the Michelin Guide’s new Green Clover might not be so lucky

Why the Michelin Guide’s new Green Clover might not be so lucky

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...

Hong Kong’s local farms come to the rescue

Hong Kong’s local farms come to the rescue

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...

Re-imagining A Food Vision for Hong Kong in 2050

Re-imagining A Food Vision for Hong Kong in 2050

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)...

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