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, 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%
- 1.9bn Plastic Bottles 32%
- 1.08bn Plastic Straws 25%
- 760m Coffee Cups 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:
- 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.
UPCOMING EVENTS
April 2021 – Celebrate Local and Seasonal
THEME CELEBRATE LOCAL AND SEASONAL Food sourcing can have a surprisingly large impact on the environment and influence on human health. Join Food Made Good HK for sustainable cocktails at The Mira Hong Kong where we will be focusing on how businesses can positively...
Food Made Good Hong Kong SUSTAINABILITY PAVILION September 7-9 2021
The next Natural and Organic Asia (NOA) 2021 will take place on the 7-9th September 2021, and we'll be organising our Sustainability Pavilion again! We'd like to extend an invitation to all our Supplier Members to join us and exhibit under the Food Made Good...
March 2021 – Value Natural Resources
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...
News & Insight
Public Consultation for Disposable Plastic Tableware for Foodservice Outlets
Photo: Hong Kong Environmental Protection Department Food Made Good encourages all businesses and citizens to respond to the public consultation on Disposable Plastic Tableware. For the benefit of all please see the Food Made Good position below and feel free to...
DEVELOPING VALUES ALIGNED, PURPOSE DRIVEN PARTNERSHIPS
Written by Nefelie Kalavrezou in collaboration with Fresh Accounting The need to develop purpose driven partnerships is extremely important. Here at Food Made Good, we recognise the importance of this. Our membership has grown to over 300 business sites around Hong...
TREAT STAFF FAIRLY – SUSTAINABILITY COCKTAIL SERIES: AUGUST
Photo: Gagan Gurung of Tell Camellia (left), Kervin Unido Head Bartender of Please Don't Tell (middle) and Heidi Spurrell from Food Made Good (right)Written by Sarah-Jane Tucker Food Made Good members entered into this month’s sustainability series meet-up through a...
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.
SHANE OSBORN
FOOD MADE GOOD HONG KONG PRESIDENT
Keep Up to Plate
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