We are BACK! After a long hiatus from face-to-face events, our final Sustainability Breakfast of the year will be at The Landmark Mandarin Oriental, Hong Kong on Tuesday, 6 October

A big thank you to The Landmark Mandarin Oriental, Hong Kong and Oatly for making this event possible.

THEME Waste No Food

By the end of 2020, Hong Kong’s 3 landfills will be exhausted, yet every day in Hong Kong, we are throwing away 3,565 tonnes of food waste to landfill and recycling only 2.03% of our total food waste. 

Preventing food waste is always the priority but if that is not possible, reducing food waste can help cut greenhouse gas emissions, have significant financial gains and at the same time, please your conscious customer base. Redistributing surplus food can also support people in need, while inedible food waste can be sent to facilities for turning into animal feed. Recycling unavoidable food waste, by way of aerobic or anaerobic digestion, is another way to reduce food waste to landfill, and you can even get useful products out of it, such as compost!

This month, we are also celebrating World Mental Health Day (10 October).

BREAKFAST DATE Tuesday 6th October

TIME 8:30-10:00am

VENUE The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, Hong Kong


Members (Priority): Free (1 person per membership, then fee applies as below)

Non-Members: $250 + $14.98 administrative fees

LEARN about monitoring, managing and innovating to reduce food waste as well as ideas for food waste management such as implementing a waste reduction plan in order to reduce the amount of waste that goes into the landfill, guided by our Food Waste Hierarchy.

DISCOVER two practical options for inedible food waste that can be implemented right away.


  1. Shawn Cheng, Founder of FoodCycle+ talks about how they upcycle food waste, turning it into animal feed and compost, which can then be used for organic farming.
  2. Anne Copeland, Founding Partner and Advisor of ORCA Asia will be telling us about their food waste digestors and how they use aerobic digestion to turn organic waste into an environmentally-responsible effluent.

The Sustainability Breakfasts Series is a monthly gathering designed to educate and empower the Hong Kong foodservice community — chefs, restaurateurs, FOH, BOH, suppliers, and sustainability leads.

Inspired by our framework, the programme is curated to inspire the community, novel ways through which they can bring in small but significant changes to their sourcing choices, menu design, and supplies. We will be organising talks delivered by sustainable food industry leaders, on various themes linked to UN International Days and our three pillars – Sourcing, Society & the Environment.

Join us for a hearty, healthy breakfast, courtesy of Richard Ekkebus and the team at The Landmark Mandarin Oriental, Hong Kong!

Limited spaces available. Sign up now to avoid disappointment.

In the event that we have to postpone, we will contact you directly.