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)...

Last week saw the first meeting of our eminent Food Made Good Advisory Board and some lively discussion around how the F&B industry in HK can shift towards a more sustainable food future. Of particular interest was sharing the ‘business case’ for committing to...

By Tara Alderson, PhD, Resident Writer, FMG HK January 2020 I was quite shocked to learn that 80% of the world’s almond supply comes from the Central Valley of California, from large monoculture farms that cover over 1 million acres. That’s nearly four times the land...

By pledging to a plant-based diet for the month of January, Veganuary is a chance for people, and businesses, to start the year with new resolve, new commitment to plant-based eating and a new undertaking to create a happier and healthier planet! The numbers don’t...

We were delighted to host over 20 first-class chefs, restaurateurs and F&B leaders to learn more about the multiple benefits and creative ways of introducing plant-based options into menus in Hong Kong, at Food Made Good HK’s first ever Sustainability Breakfast....

By Mark Driscoll The world is changing fast. This speed of change is faster than it ever has been in human history.  Growing nationalism in some parts of the world, inequalities, the continued terror threat, migration within and between countries, the growth in the...

By Tara Alderson Our friends at The Cakery asked us what we thought about the the recent announcement of Air New Zealand’s trialing of edible coffee cups on their flights which have created quite the buzz in the environmental scene this past week. According to the...

  When it comes to Food Made Good, we gotta start ‘em young! Press Start Academy, a groundbreaking after-school concept where all learning takes place via play and games, is collaborating with JUCCCE to bring the award-winning Food Heroes curriculum to Hong Kong...

Although it's definitely not exhaustive, this list of the world's 10 most controversial foods serves as a reminder that some of what we might consider daily staples are actually having serious environmental and social consequences. Whilst we may be familiar with the...

A new platform in Hong Kong is designed to help food services to operate more sustainably. Meet Food Made Good Heidi Spurrell is the founder of Food Made Good (FMG) Hong Kong. Her work in food policy with London and Amsterdam-based sustainability NGOs and The Worldʼs...

  By Green Queen Media 28/11/19 Food Made Good, the world’s largest sustainability programme for the food service sector, has just launched in Hong Kong. The programme focuses on influencing the sustainability of kitchens, from upping the number of low carbon,...

Supplied by our Food Made Good HK Founder Member, Omnipork launches in China! Vegan pork alternative - Omnipork, is set to launch in 180 restaurants across China amid current pork shortages. This 'new pork' was developed by David Yeung, founder of Green Common, and is...

A US startup claims it can convert CO2 into nutrients, leading to air-based “meat”. Developed by Air Protein, the technology is based on an idea conceived by Nasa in the 1960s as a possible way to feed astronauts in space. Given most meat-free meats are based on soy...

Earlier this year, EAT-Lancet published the first scientific review of what constitutes a healthy diet from a sustainable food system. It recommended people double their intake of nuts, fruit, vegetables and legumes, and eat half as much meat and sugar to prevent...