Carbon Labelling Pilot with Henderson Land Group

Our approach

In February and March 2023, we initiated a Carbon Labelling Programme with the support of Henderson Land Group. Six of its tenant restaurants in the HK F&B industry – Tell Camellia, Chinesology, Gassan, JAJA, Wulao (HK) and TREEHOUSE – all had their menus carbon labelled for diners to learn about the carbon footprint impact that each dish has, from low to high.

We collected data from the six participating restaurants to analyse changes in diner behaviour. By comparing sales before and after carbon labelling, we determined if diners were opting for lower carbon footprint dishes. Our assessment considered factors like land use, transportation, and packaging. A low-impact meal was defined as emitting 0.5 kg CO2e or less, aligned with the WWF’s One Planet Plate initiative for how to eat, to reach the UN’s climate goals.

Aimed at fostering a more sustainable food culture, the media were invited to taste and experience these menus, in order to understand the campaign’s concept, its data collection methodologies, and help build awareness through their media platforms and publications.

Heidi Yu Spurrell said, “Global food systems currently account for around a third of greenhouse gas emissions. With the world’s population rapidly growing, demand for food is expected to double by 2050 leading to more intensive food production – and dramatically higher emission levels unless we radically change how we produce, consume and dispose of food.”

The programme’s restaurants are showcase of a diverse range of cuisines and culinary styles from Chinese and Japanese to Western experiences. Recognised for their outstanding food, service and overall culinary experience, chefs and managers from these establishments agree that the programme not only raises the awareness of F&B’s carbon footprint, it also allows supply chains to be evaluated to ensure sustainable dining experiences are offered, from ingredient sourcing to local supplier relationships.