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...

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...