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. We are proud to announce that we are a certified B Corp.

A chapter of the UK’s Sustainable Restaurant Association, Launched in 2019, 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.

 

THE ISSUES

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 WASTE

Billion

Food losses and waste amounts to roughly US$680 billion in industrialized countries

PLASTIC

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%

GHG EMISSIONS

%

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

Our membership:

  1. Recognizes your commitment towards sustainability
  2. Provides you with consultation services
  3. 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.

UPCOMING EVENTS

AUG 2022 – TREAT PEOPLE FAIRLY

AUG 2022 – TREAT PEOPLE FAIRLY

THEME TREAT PEOPLE FAIRLY Join us for our Sustainability Breakfast on 09 AUG 2022! Details TBC soon. A big thank you to our supporters Fresh Accounting and Invest HK for making this event possible. FOCUS AREA Society - Treat People Fairly BREAKFAST DATE Tuesday, 09...

SEPTEMBER 2022 – SUPPORT GLOBAL FARMERS

SEPTEMBER 2022 – SUPPORT GLOBAL FARMERS

THEME SUPPORT GLOBAL FARMERS Join us for our Sustainability Breakfast on 13 SEP 2022! Details TBC soon. A big thank you to our supporters Fresh Accounting and Invest HK for making this event possible. FOCUS AREA Sourcing - Support global farmers BREAKFAST DATE...

OCTOBER 2022 – WASTE NO FOOD

OCTOBER 2022 – WASTE NO FOOD

THEME WASTE NO FOOD Join us for our Sustainability Breakfast on 11 OCT 2022! Details TBC soon. A big thank you to our supporters Fresh Accounting and Invest HK for making this event possible. FOCUS AREA Environment - Waste No Food BREAKFAST DATE Tuesday, 11 OCT 2022...

News & Insight

Asia’s 50 Best Sustainable Restaurant Award 2022

Asia’s 50 Best Sustainable Restaurant Award 2022

Taiwan restaurant MUME is the well-deserved winner of the 2022 Sustainable Restaurant Award in this year’s Asia’s 50 Best Restaurants and was judged by our very own London team at Sustainable Restaurant Association. The driving force behind MUME is founder and Head...

SOURCE FISH RESPONSIBLY – SUSTAINABILITY BREAKFAST SERIES: MARCH

SOURCE FISH RESPONSIBLY – SUSTAINABILITY BREAKFAST SERIES: MARCH

Fish is one of the world’s most important protein sources. Yet currently 90% of fish stocks are either fully exploited or worse, severely over fished. Our March 2022 monthly meet-up tackled this crucially important subject and asked – what can restaurants and food...

SINGLE-USE PLASTICS  – GROUP & CHAIN QUARTERLY ROUNDTABLE EVENT

SINGLE-USE PLASTICS – GROUP & CHAIN QUARTERLY ROUNDTABLE EVENT

Single-use plastics are causing catastrophic environmental damage – and threatening both animal and human health. There can be few more pressing eco-challenges than reducing, eliminating and ultimately replacing them with sustainable alternatives. Hong Kong has an...

Over the years growing up my values towards planet protection were instilled by my hippy mum. We ate more vegetables than meat and fish and segregated waste; basic principles that set the compass towards a more sustainable living and direction in my life and that of my own family.

RICHARD EKKEBUS

FOOD MADE GOOD HONG KONG PRESIDENT

Keep Up to Plate

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