Food Made Good HK Awards Brochure 2022

Lead Sponsor Co-organiser

Welcome

Hope you’ve brought a hearty appetite to the third Food Made Good HK Awards

5:30PM 6:30PM Follow & share...

Welcome reception

Champagne by Ruinart, Ceder’s, Château Galoupet and Young Master Beer

Canapés supplied by: Amber, The Landmark Mandarin Oriental; Mandarin Grill + Bar, Mandarin Oriental; SpiceBox Organics; Mono; Cuisine Cuisine, The Mira Hong Kong; Grand Café, Grand Hyatt Hong Kong; Uma Nota

The Big Reveal! Take your places… The Food Made Good HK Awards Ceremony 2022 hosted by Debbie Wong

Refreshment break with Sustainable Chivas Highball, Wine from Château Galoupet and Jacob’s Creek, cocktails from Lillet

Pernod Ricard Afterparty

Event ends – go home feeling inspired by the winning ideas

Hard to believe we’re in the final months of 2022 and celebrating our third Awards ceremony. Everyone here tonight has both an appetite for good food – and for creating positive change. So savour everything on the menu, have some well-deserved fun, and share ideas and practical advice.

More importantly, get ready to congratulate tonight’s winners, those local food warriors who are putting sustainability at the top of the menu. The movement for more sustainable food in Hong Kong continues to gather momentum and they’re pointing the way.

Another

challenging and extraordinary year

WelcomeHowever, Russia’s surprise invasion of Ukraine, the world’s bread basket, sent food and energy prices soaring, creating severe food shortages around the world. The era of cheap money is over, we may be on the brink of a global recession, and the fragility of food systems and supply chains around the world has been further exposed.

All this has highlighted why we must urgently transition to renewable energy and more robust and sustainable food production, consumption, and disposal.

Food Made Good HK forging ahead

Against this backdrop, we’ve had another year of progress. Our numbers continue to grow with new members joining up in the last twelve months despite the industry’s struggles. Moreover, after a rigorous 18-month process, Food Made Good HK became a B-Corp, joining a 4,200-strong community of businesses globally who are committed to being socially and environmentally responsible. However, like so many small businesses during these trying times, we’ve also had to adapt, be creative and expand our range of services in order to thrive and survive. More on this coming soon!

I’ll let Richard Ekkebus, our President, share other important achievements this year. Suffice to say, we plan to focus on building bridges between Western and Chinese restaurants in the coming months, so watch this space.

Let’s celebrate sustainability

The sustainability revolution is going from strength to strength. Eco-ideas considered fringe just a few years back are now mainstream. Soaring temperatures around the world, extreme storms and melting glaciers are motivating people like never before.

We need to dramatically improve human and planetary health by recognising that plate, people and planet are inextricably connected.

Unwind and enjoy yourselves tonight, talk with everyone, especially the award winners, and share the energy. Warmest thanks to our lead sponsor for the third year in a row, Henderson Land Group. A big hand also to The Mira Hong Kong, our host for this wonderful venue for the second time – and to the various Members who’ve provided the exquisite canapés you can now indulge in.

Health, strength and bottoms up!

Heidi

HEIDI YU SPURRELL, CEO

A word from our distinguished Hong Kong President... Richard Ekkebus

Dear Colleagues, exactly a year ago, I began my role as President of Food Made Good HK. It’s truly been a challenging time for the hospitality industry during which we’ve had to pick our battles and reset priorities. Hong Kong started reopening a few weeks ago and we eagerly anticipate seeing the city return to normal and welcome international travellers.

For me as Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental, Hong Kong, the past year has been extremely productive. We progressed as a business and grew as a team, improving our internal structures and becoming more sustainable in how we source ingredients and manage natural resources.

Thanks to the three-year journey mapped out by Food Made Good HK, our three restaurants now all hold the coveted 3-star rating. The pandemic created a laser focus both inside the hotel and within Mandarin Oriental Hotel Group and our owners, Hongkong Land and Jardine Matheson. CSR is no longer a buzz term and sustainability is now an integral part of our DNA.

As President of Food Made Good HK, I look back on a year of great progress. We welcomed The Chairman, our first Michelin-starred Chinese restaurant to become a member. Other new Members include Hong Kong Cuisine, Classic Fine Foods and Moët Hennessy Diageo. We had Chef Lee from MOTT 32 serve an incredible eight-course plant-based menu to our members to actively engage Chinese chefs in Food Made Good HK.

We officially launched the global restaurant campaign One Planet Plate

Presented By HSBC in Hong Kong, Singapore and the UK We also expanded our services to design bespoke CPDcertified educational training programs and ran strategy workshops while reaching into the food retail space.

Food Made Good HK partnered with the Hong Kong Chefs Association to deliver a sustainable seafood event at THEI of the Vocational Training Council. We also delivered two important roundtable events on regenerative agriculture and single-use plastics – and curated ten monthly inperson meetings for our members. There is still much, much more to do and we will keep growing our membership to help transform our industry.

During 2023, I will continue sharing my knowledge of and passion for sustainability to all members. Let’s bring Food Made Good HK to a wider audience, continue growing our numbers and increasingly operate in a more carbonneutral way. Thank you!

Host Debbie Wong

As a writer and television presenter in the culinary space, I’ve always been humbled by the power and meaning of food: it is our lifeblood, the source of our energy and sustenance; it is one of our most intimate forms of connection, a symbol of love, healing, and support; and it’s a cultural touchpoint, a reflection of our human diversity and the times we live in.

I have the deepest admiration for Food Made Good HK as an organisation and its truly holistic approach to sustainability, which is why I am honoured to serve as MC of the annual Awards for the third year in a row.

Congratulations to the honourees for your hard work and commitment, and thank you for shining a light on our full-circle connection as humans to the food we love and its journey to our hearts and plates. See you at the Food Made Good HK Awards,

Debbie

President Food Made Good HK

Richard

A huge thank you to our lead sponsor,

Henderson Land Group

We are delighted that Henderson Land Group is our lead sponsor for the Food Made Good HK Awards for the third consecutive year – staying true to their principle that developing more sustainable food systems requires consistency and continuity.

Henderson Land Group, a leading property group with a longstanding commitment to sustainability, puts four primary drivers G.I.V.E that underpin 2030 Sustainability Vision- Green for Planet, Innovation for Future, Value for People, and Endeavour for Community.

Henderson Land Group is the city’s first property developer to proactively engage with its F&B tenants through Food Made Good HK’s framework. Over a dozen of its restaurants have successfully completed Food Made Good’s HK’s meticulous sustainability audits that align with international standards.

In 2023, Henderson Land Group and Food Made Good HK will jointly pilot a sustainable dining initiative – an inaugural Carbon Labelling Programme that will lead a collaborative collective with the shared goal of educating diners on food’s environmental impact.

said, “At Henderson Land, we build developments that enhance people’s lifestyles, while always contributing to a sustainable future. Echoing the Paris Agreement as well as Hong Kong’s Climate Action Plan 2050+, decarbonisation has become a priority for us.

Henderson Land is delighted to continue working with Food Made Good HK to support our F&B outlets and tenants to operate more sustainably and reduce our environmental impact.”

We’re immensely grateful for Henderson Land Group’s support and admire the important role they play in helping Hong Kong transition to a more sustainable food culture.

Dr. Martin Lee Ka-Shing, Chairman of Henderson Land Group,

The Mira Hong Kong

embedding sustainability into everything it does

The Mira Hong Kong has been a Member of Food Made Good HK since 2020 but started its sustainability journey well before that. Back in 2013, the hotel introduced a sustainability policy as part of their ISO 14001 certification along with environmental objectives that are updated yearly.

They introduced initiatives such as creating their own eco-friendly cleaning detergents, reducing energy & water consumption, replacing bathroom amenities with refillables, organising a ‘swap bazaar’ to encouraging reuse of items by staff, and most recently, joining a pilot food waste collection program for O-PARK1.

Chef Sheldon Fonseca, the hotel’s Culinary Director, is a passionate advocate of sustainability – from making the produce they use in their kitchen traceable to supporting local growers and creating mindful menus with organic food for detox retreats.

Menu

Canapés

We have a selection of delicacies and drinks for you to savour tonight. Choose from seven delicious sustainable canapés – all kindly provided by our Food Made Good HK Members who are serving their One Planet Plate creations.

A big thanks to the following restaurants for providing their exquisite planet-first canapés for the evening:

UMA NOTA

Arrumadinho de Jaca; Karana jackfruit, Rice, Cassava Farofa, Carioca beans & Brazilian Vinaigrette V / VE / DF / GF / NF

SPICEBOX ORGANICS

Plant-based Thai Mince Lettuce Wrap V / VE / DF / GF / NF

THE GRAND CAFE KITCHEN, GRAND HYATT HONG KONG

Steamed Patagonian toothfish, Tangerine & Black Bean Sauce, Locally-Farmed Herbs and Greens DF / NF

CUISINE CUISINE, THE MIRA HONG KONG

Stir-fried (ATA) Oasis Giant Garoupa Fillet with Spicy Preserved Vegetables DF / GF / NF

AMBER, THE LANDMARK MANDARIN ORIENTAL

Kinako & Soy Sauce Madeleine V / DF / GF/ NF

MANDARIN GRILL + BAR, MANDARIN ORIENTAL

Plant-Based Milk Chocolate & Pear Tartlet V / DF / NF

MONO

Homemade Chocolate - 70% Fresh Organic Taiwanese Cacao V / VE/ DF / GF/ NF

V - Vegetarian, VE - Vegan, DF - Dairy Free, GF - Gluten Free, NF - Nut Free

Drinks

At the bar, Ruinart will get you in a bubbly mood with some lively champagne as we wait for the winners to be announced. Following this, sample some sustainable wines and beers, courtesy of our friends at Pernod Ricard, Moët Hennessy Diageo, Metabev and Young Master Brewery. And don’t forget to taste a Chivas 12 highball inspired by The Bar World Of Tomorrow.

RUINART

Maison Ruinart’s numerous planet-positive initiatives include sustainable viticulture, a no-air-transport policy and its eco-friendly Second Skin packaging. Intensely aromatic and fresh, Ruinart Blanc de Blancs is the maison’s signature champagne, created with 100% chardonnay from terroirs in Côte des Blancs and Montagne de Reims.

CHÂTEAU GALOUPET

Château Galoupet believes that a dialogue with nature is fundamental to crafting exceptional Côtes de Provence wines. They’ve therefore analysed the soils, climate, winds and water resources – and inventoried every living species – to return the estate to its best natural state. Do try their sustainable rosé.

LILLET

Lillet sources its wines from vineyards that use environmentallyfriendly practices and maintains long-term relationships with producer partners in France. The surplus peels are pressed and composted less than 30km away. Enjoy their sustainable cocktail.

CEDER’S

Part of the Pernod Ricard portfolio, this non-alcoholic spirit is made with rare and exotic botanicals from the Cederberg region. Pernod Ricard takes responsible hosting seriously by working with civil society, governments and other stakeholders to prevent alcohol misuse. Enjoy their refreshing non-alcoholic gin & tonic.

JACOB’S CREEK

A partner of Conservation Volunteers Australia & New Zealand, Jacob’s Creek aims to protect local land and environment while connecting communities. Their responsible wine-making methods include recycling/re-using 100% of waste water and recycling most solid and organic waste.

CHIVAS REGAL

Chivas Regal is produced in sites 100% powered by green electricity and equipped with energy-saving steam and power processes. The new, elevated Chivas 12 bottle design has helped save 1,300 tonnes of glass and 92 tonnes of plastic, and reduced energy consumption by moving to single-colour shippers.

YOUNG MASTER BREWERY

Asia’s leading craft beverage company, Young Master is focused on nurturing a world-class, yet locally-rooted craft culture. Celebrated for injecting original thinking, bold flavours and disciplined brewing techniques, Young Master’s portfolio includes innovative craft beers and modern-day highballs mixed with Asian flair.

FEVER-TREE – PREMIUM MIXERS

The world’s leading supplier of premium carbonated mixers for alcoholic spirits, Fever-Tree drinks can be used in cocktails or consumed on their own. Only the best naturally-sourced ingredients from around the world are used to create mixers that do justice to the world’s finest spirits.

Making sustainability a priority

With temperatures hitting record highs around the world, the last ten months have really driven home the importance of changing our ways. We truly are in the decisive decade.

The major economies must get serious about tackling climate change while we still have time.

Companies and businesses of every size have a criticallyimportant role to play.

Not just another awards ceremony

Today’s finalists are all trailblazers in the food sector. Rather than wait to follow, they have chosen to lead. By integrating sustainability into their kitchens and restaurants through bold and farsighted initiatives, they are showing the way for others to follow.

Let’s give these remarkable individuals a big hand for their vision and resourcefulness. And for demonstrating how sustainability can actually be good for business. You truly deserve our thanks and applause!

Awards up for grabs...

This award looks to identify and celebrate planet-friendly dishes and chefs’ recipes for a sustainable food future. One Planet Plate is calling on chefs and diners from the UK, Hong Kong, Singapore and beyond to cook and eat their way to help tackle the biggest challenge of our time: climate change. One Planet Plate dishes address one or more of these five categories – feature more veg, celebrate local and seasonal, have a lower carbon footprint, source seafood sustainably, and waste no food.

“We always try to use local ingredients such as Chinese garlic chive and turnip, and local fermentation techniques to create our dishes. The acidity and smokiness of the local produce cuts through the fatty salmon, while the leftover scallop trimmings are fermented to make garum to provide extra umami for the dish.”

– Chef Oli Marlow and Fai Choi - Aulis HK

Finalists

Ora King Salmon with turnip, Barbecued Lettuce and Scallop Garum - Aulis HK

Our Chocolate - Mono Arrumadinho de Jaca - Uma Nota

“Originally, the dish was made using only Ecuadorian Cacao. However, our decision last year to reduce the dish’s carbon footprint led us to discover a variety exported from Taiwan that meets the certified organic standards and sustainable farming practices we look for. Now we primarily use Taiwanese Cacao in the recipe.”

– Chef Ricardo Chaneton from Mono

“Inspired to create more vegan & gluten-free alternatives, I’ve replaced the meat in this set lunch special (traditionally made using beef, vinaigrette, beans and farofa) with jackfruit from Karana foods.”

– Chef Gustavo Vargas from Uma Nota

The Food Made Good HK Awards is our platform to reward the bravest businesses, celebrate success stories, inspire collaboration and call for ongoing change.

These Awards honour the chefs, restaurant-owners, managers and producers – those business leaders at the forefront of creating positive change across food services, the supply sector, and the wider food system.

presented by

This category showcases operators that prove you don’t have to ditch principles when serving takeaway food. Deliveries are usually associated with the excessive plastic packaging that harms the environment. The winner must both lead by example and motivate the larger community to take measures to lessen their environmental impact, and also demonstrate innovative practices that span across our framework.

This award is open to both Members and Non-Members.

“We worked together with the kitchen team, to ensure the chosen vessels were suitable for the dish and also presentable.”

– Soren Lascelles, Grand Hyatt Hong Kong

“We were very clear from the start that we didn’t just want to be a place serving food. We want to make it into a brand known to deliver value across formats.”

Finalists

Grissini, Grand Hyatt Hong Kong Bengal Brothers Mott 32

sponsored by

– Vidur Yadav, Bengal Brothers

“We recognised that food packaging waste is of increasing concern in Hong Kong, a problem that was exacerbated by the demand for takeaways and deliveries during the pandemic.”

– Laura Yim, Mott 32

Finalists

Whisk, The Mira Hong Kong

KIN Food Hall Kaetsu & Teppanroom, Grand Hyatt Hong Kong

This category highlights how restaurants responded to Covid restrictions – how they managed to reopen, (or open, for new businesses) adapted to be more sustainable or created innovative new lines to remain in business. The winner of this category must make a compelling case for how sustainability was an integral part of both ‘venue and menu’. The judges will be looking for a winning recipe that minimised the impact of the business from day one.

This award is open to both Members and Non-Members

“We prioritised a happy working environment by improving communication within the team and the rest of the hotel including the purchasing and procurement team. This helped everyone be more efficient and organised.’’

– Chef Sheldon Fonseca, Whisk, The Mira Hong Kong

“By 2025, we aim to eliminate all packaging and replace it with circular packaging.”

– Matt Reid, KIN Food Hall

“All employees of Kaetsu & Teppanroom are provided with sick/ paid days off when they catch Covid or are deemed close contacts.”

– Soren Lascelles, Grand Hyatt Hong Kong

supported by

This category will reward a single, new product or service that’s had a measurable, positive effect on food services, the food system or consumer behaviour. This award is open to all Hong Kong businesses supplying food service with traditional products including any apps, service-led product or technological solution selected by the sponsor and Food Made Good HK.

“Our technology tracked over 1,000 borrowed and returned coffee cups, proving our customers will quickly shift their mindset away from an ingrained convenience culture.”

– Tim Parker, Circular City

“We’ve made a major difference to the environment, saving 9.2 tonnes of bread, 30 hectares worth of landfill space, reducing 1 tonne of carbon dioxide and 4.3 cubic metres of water usage, all while supporting four local breweries.”

– Anushka Purohit, Breer

Finalists

Circular City

Château Galoupet Breer

“Château Galoupet Cru Classé Côtes de Provence comes in a 499g amber bottle made from 70% recycled glass which allows for energy-saving during the production and transportation processes. Château Galoupet is a sanctuary for biodiversity and aims to become the lighthouse for the sustainable high-end wine category ”

– Audrey Onolfo, Château Galoupet

In partnership with

This award recognises those special places that serve great food with a conscience. Anyone can nominate a restaurant that dishes up their favourite, tastiest plates of planet-friendly food.

Finalists

Bedu

Treehouse

Tong Chong Street Market

supported by

Behind every great sustainable hospitality business is an army of suppliers. They have the power to facilitate massive positive change. We’re looking for a business that is measurably helping to drive food service forward on the key sustainability issues.

The winning submission will highlight an initiative that’s helped food service tackle one of those big issues. This award is open to all Food Made Good Supplier Members.

“At KARANA, we want to turn food waste into a food source and help local farmers gain additional income streams.”

– Jessica, KARANA

“Now, thanks to Nordaq’s filtered water solution, disposable bottles can be a thing of the past. It means both better cost-efficiency for F&B and hospitality businesses and a more environmentally-friendly approach to premium water, without cutting any corners on quality.”

Finalists

KARANA Nordaq Zero Impact

– Sammy Mathieu, Nordaq

“We had a solution that could be immediately implemented by using a single product that was mild and would not impact the calcareous stone (marble).”

– Federico Galimberti, Zero Impact Ltd

Finalists

Thai Basil

Zoku Restaurant & The Terrace, The Hari Hong Kong

Alibi - Wine Dine Be Social

To be a finalist, the business has scored highly (within the top 3) in the Environment pillar of the Rating. The winning business has implemented effective practices across all environmental areas including valuing natural resources, and enhancing supply chain and waste management practices. This award is open to Food Made Good Members who have taken their Rating.

“We value saving energy as well as creating a safe and comfortable working environment – taking care of both the environment and our people.”

– Suki Yu, Thai Basil

“By implementing ORCA in 2022, the amount of food waste we recycle has significantly increased to 1,331kg, equivalent to reducing 2,529kg CO2e of carbon emissions.”

– Sugus Ho, The Hari Hong Kong

“By eliminating single-use plastic bottles in our daily operations, we want to combat the single-use culture and change people’s mindset from recycling to reusing.”

– Chloe Li, Alibi - Wine Dine Be Social

Finalists

Clean

MO Bar - The Landmark Mandarin Oriental Hong Kong

One Harbour Road, Grand Hyatt Hong Kong sponsored by

This award goes to the business which has excelled in the Society pillar of the Rating. The Member has demonstrated how they support their staff, customers and the community – showcasing true social responsibility and how they are a progressive business. This award is open to Food Made Good Members who have both completed their Rating and made incredible progress over the last 12 months.

“Being a small coffee shop we have very close relationships with everyone and make sure all employees are doing well.”

– Cynthia Lok, Clean

“The environment will be the biggest benefactor. At MO Bar, we believe that to have a meaningful impact, we must use our knowledge to educate guests and colleagues alike.”

– Hanna Lee, MO Bar, The Landmark Mandarin Oriental Hong Kong

“We ensure that all our employees are treated with respect and dignity.”

– Soren Lascelles, Grand Hyatt Hong Kong

Finalists

Table by Sandy Keung Lucciola Restaurant & Bar, The Hari Hong Kong simplylife

This award goes to the business which has shone in the Sourcing pillar of the Rating. They have excelled in the four key areas which include: offering a range of local and seasonal produce, serving ethically-produced meat, sustainable fish, and ethically-sourced products that support global farmers. This award is open to Food Made Good Members who have completed their Rating.

“We give preference to seafood and other ingredients from Asia over other places.”

– Sandy Keung, Table

“Creativity is the key. Our chefs must be very creative in making use of every part of the vegetables or animals in different dishes and at the same time focus on the quality and authenticity of food.”

– Sugus Ho, The Hari Hong Kong

“Customers nowadays care not only about quality and price but also the source of ingredients. This made us explore using produce from local farms.”

– Sharon Lau, simplylife

Finalists

Amber, The Landmark Mandarin Oriental Hong Kong SpiceBox Organics

The Krug Room, The Mandarin Oriental Hong Kong

The Business of the Year is awarded to the Food Made Good Member who has excelled in their Sustainability Rating. This Member demonstrated true innovation across all three (Sourcing, Society and Environment) pillars, and their business exemplifies how sustainability practices can be implemented in a holistic manner across.

sponsored by lead sponsor

Highlights

Over the past year we:

of 2022

Grew our membership to 80+ food service and supplier members, reaching over 300 sites in Hong Kong, China and Thailand.

Hosted 10 in-person Member events reaching 253 people.

Presented at industry and corporate events including NOA/RBHK, HSBC HQ Central, Morgan Stanley, HKIEE, and HK Chef Association.

Visited

HSBC HQ for Test Kitchen with Compass and Spicebox Organics.

Food Made Good HK Awards 2022 Winners Lunch

Food Made Good HK 2022 Awards Winners Lunch at The Aubrey on Monday 5th December 2022. A wonderful opportunity for our sponsors to celebrate and enjoy an intimate and sustainable lunch with all the winners.

A selection of our Members

Yuzu Salt Homemade mayo

CulivatngSustai abl & HealthyEaingHabts

Aboutus

Food Made Good HK helps restaurants become more sustainable and diners make more sustainable choices when dining out. Our Food Made Good programme helps food services to identify the ethical issues affecting the food system and work towards a shared goal of serving meals that both taste good and do good.

The Food Made Good HK Awards was inspired by our parent organisation, the Sustainable Restaurant Association (SRA). These Awards celebrate everything exciting about the hospitality businesses – especially the chefs and suppliers doing extraordinary things to make food that is delicious, ethical and sustainable.

This is our third Awards show and we are deeply impressed by this year’s finalists and their innovation and commitment. The judging process was based both on our Sustainability Rating Audits and the submission forms which detailed the objectives set and impact achieved. Every entry was intensively discussed and evaluated by a panel of industry experts.

Introducing Future Green, our new consultancy initiative!

The future belongs to green businesses. Many businesses want to join the green revolution but lack the expertise to create an integrated sustainability roadmap. Future Green can give them specialist help. As an evolution of Food Made Good HK, Future Green will provide tailored consultancy services that complement and go beyond F&B. More to come on this soon!

Advisory board

We’re honoured to have a distinguished advisory board who support and guide the programme. We can’t thank you enough!

RICHARD EKKEBUS

Director of Culinary Operations & Food & Beverage, The Landmark Mandarin Oriental Hong Kong President of Food Made Good HK

JUSTINE KWOK Chief Executive Officer, Flow Farm & Sanctuary Vice President of Food Made Good HK

DAISY TAM Associate Professor, The Hong Kong Baptist University

REETA MCGINN Global Director, Product & Experience, Aesop

SHANE OSBORN Chef, Arcane, Cornerstone & Moxie

ANITA CHENG Coach & Manager, Hong Kong Culinary National Team

ALISTAIR MONUMENT Conservation Impact Director, Asia Pacific at WWF

SHELDON FONSECA Culinary Director, Miramar Group Hong Kong

SUZANNE STORMS

Assistant Professor/ Programme Leader, Technological and Higher Education Institute of Hong Kong

PETER CORNTHWAITE

Former Chief Executive Officer, WWF Hong Kong

How Food Made Good HK works with businesses

Got your ‘Michelin Stars of Sustainability’ yet?

The Food Made Good HK Sustainability Rating offers a comprehensive review of your business including food procurement, social responsibility and environmental impact. The best performers are awarded one, two or three stars depending on their operational performance. The ‘Star Rating’ accreditation clearly demonstrates to customers that you care about sustainability. It also shows staff and suppliers that you’re a progressive business which understands that doing the right thing is core to operations, not just an add-on.

These Ratings identify the gaps in your practices and ensure that you’re keeping up to date with current sustainability standards. Look out for our ‘Future Focus’ questions to ensure you stay on top of the rapidly-evolving sustainability agenda.

Addressing specific business challenges

In addition to our Membership programme, Food Made Good HK, through its consultancy services, works with partners to address specific business needs. These include training and education, strategy development for a company-wide food vision, programme implementation and greenwashfree communications. Over the past year, we were proud to work with ten world-class partners including HSBC, Nan Fung, Link Reit, CIS, Henderson Land Group, GAP and Pernod Ricard.

A megathanks

Lead Sponsor

to our incredible helped make the Awards 2022 such

Venue Sponsor

Category Sponsors

Special thanks: Amadei, AMBER, Ceder’s, Château Galoupet, Chivas Brothers, Cuisine Cuisine, Deliveroo, Jacob’s Creek, Lillet, Mandarin Bar + Grill, Metabev, Mono, Nespresso, Pernod Ricard, Organics, The Aubrey, The Grand Cafe Kitchen, Uma Nota, Young

Media Partner