FOOD MADE GOOD Hong Kong
is a Sustainability Consultancy with a focus on food that supports the F&B and retail sector in anticipating and taking action on future challenges.
Our membership programme is one of the ways we continue to support the long-term needs of our clients. A chapter of the UK’s Sustainable Restaurant Association, Food Made Good Hong Kong is dedicated to making every meal served out of home as sustainable as possible. Members are supported and inspired to fulfill this mission through a programme of assessments, campaigns and awards.
In 2019, 71% of Hong Kong’s waste was sent to landfill, averaging 15,637 tonnes per day. 30% came from food (3,353 tonnes daily), 21% came from plastics (1,073 tonnes disposed daily by the commercial and industrial sector alone).
Environmental Protection Department, Monitoring of Solid Waste in Hong Kong 2019
Food losses and waste amounts to roughly US$680 billion in industrialized countries
Every year, Hong Kong disposes of
- 3.6bn Plastic Bags 61% 61%
- 1.9bn Plastic Bottles 32% 32%
- 1.08bn Plastic Straws 25% 25%
- 760m Coffee Cups 17% 17%
The 330m tonnes of meat and 812 tonnes of dairy produced globally each year accounts for 60% of farming’s GHG emissions.
Join our membership
- Recognizes your commitment towards sustainability
- Provides you with consultation services
- Connects you with like-minded businesses in the foodservice sector
Our food sustainability awards
The Food Made Good Awards are the culmination of a year of ambitious progress and innovative change across our membership. Our awards are inspired by our 10 core focus areas within our framework.
Discover amazing places to eat
Food Made Good is helping more and more restaurants operate sustainably so that diners have more choice when it comes to spending consciously. See which restaurants near you are working to source, cook and serve food in a planet-friendly way.
FOCUS AREA Environment - Value Natural Resources THEME VALUE NATURAL RESOURCES Join Food Made Good HK for sustainable cocktails at Limewood (The Pulse) to find out how the business choices you make can positively influence the environment. On the 9th of March, we'll...
THEME Feed People Well Join us at Classified Tai Hang for a socially distanced, Sustainability Breakfast on Tuesday, 9 February 2021! At this second meet-up of the year, we are inviting Arnaud Hauchon, Culinary Curator of Fivelements Habitat and Sheldon Fonseca,...
THEME Serve More Veg & Better Meat We are back! Join us on Tuesday, 12th January 2021 for our first sustainability event of the year! We are inviting Chef Neil Tomes from Beef & Liberty to speak alongside Juan Gimenez, the Food & Beverage Manager from...
News & Insight
Accredited Fish Farm Scheme on-site inspection for a local fish farmThe Importance of Safe and Good Quality Food The sustainability challenges of the seafood industry is one of the hardest to monitor. For instance, it is often overlooked how closely interlinked food...
By Jacqueline Faulkner As we head into another year filled with challenges to our global food supply and food system, COP26 is set to be held in Glasgow this November. It will be the biggest climate conference the UK has ever hosted, and offers the potential for a...
Transitioning toward sustainable and high value-added fishing operations – two case studies from the Sustainable Fisheries Development Fund
In the recent seafood articles that we’ve written, we have explored sustainable seafood from different angles. We started with labelling, and demonstrating how the AFFS seafood label can provide assurance to customers that particular standards have been met, and that...
I’ve been aware of what Food Made Good has been doing in other parts of the world for some time now, so I am extremely excited to be part of the movement in Hong Kong. I am looking forward to being inspired by my fellow peers to see what further changes we can adopt to make genuine change across the food and beverage sector.
I have been conscious of the effect our industry has on the environment and have taken steps in both my restaurants to lessen our impact where we can. I am excited to be part of Food Made Good HK, as it supports all foodservice in operating more sustainably, and working together to reduce our impact on the environment and generate social good.
FOOD MADE GOOD HONG KONG PRESIDENT
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