AST: The Eco-Conscious Kitchen: Designing Menus that Align with UN Sustainable Development Goals webinar with Rhea Vitto Tabora (Co-Founder of AST), Anna Lees (Culinova Consulting) and Chef Sandy Keung (TABLE).

 

Last week, I was invited to join Rhea Vitto Tabora, Co-Founder of the Asia Sustainable Travel (AST), for The Eco-Conscious Kitchen: Designing Menus that Align with UN Sustainable Development Goals webinar.

Together with Anna Lees (Culinova Consulting) and Chef Sandy Keung (TABLE), we explored what it really takes to design menus that balance sustainability with flavor, profitability, and guest experience.

With over 100 attendees from hotel groups across the globe, it was an engaging session packed with practical insights, and a strong reminder that sustainability in foodservice is no longer a future ambition, but a present-day responsibility.

What emerged was a clear message. Sustainable kitchens are not built through grand gestures, but through smarter, more intentional decisions.

Rethinking what drives impact

One of the biggest misconceptions in hospitality is where impact actually comes from. Many operators focus heavily on local sourcing, assuming it is the most sustainable choice.

But as Anna Lees put it:

 

 

While local sourcing plays an important role in supporting communities, the real environmental impact lies in what is on the plate. Ingredient choice, particularly reducing high-impact proteins like beef, can dramatically shift a menu’s footprint.

As we heard and illustrated this with a powerful example, replacing beef with plant-based alternatives like tempeh can reduce emissions by up to 30 times, with significant water savings as well.

For operators, this reframes the conversation. Sustainability is not just about sourcing closer. It is about choosing better.

AST: The Eco-Conscious Kitchen: Designing Menus that Align with UN Sustainable Development Goals webinar

The hidden challenges inside the kitchen

For many foodservice providers, the challenge is not willingness, but execution.

It was worth highlighting that one of the biggest barriers is visibility.

 

 

Without clear supply chain data, it becomes difficult to establish a carbon baseline or make informed decisions. Yet, measuring impact is not as complex as many believe. With just a few key data points such as portion size, country of origin, and production method, kitchens can begin to understand their footprint.

The real challenge lies elsewhere. Time, ownership, and siloed teams often slow progress. Sustainability initiatives fail when procurement, marketing, and operations and other departments are not aligned.

 

Designing menus that people actually want

Shifting to more sustainable menus is not just a technical exercise. It is a creative and commercial one.

Anna stressed the importance of moving beyond niche thinking.

 

 

Plant-forward dishes must be designed for everyone. That means prioritizing flavor, texture, and experience just as much as sustainability. Positioning also matters. A well-crafted dish can fail simply because it is labeled or placed incorrectly on the menu.

Chef Sandy Keung offered a different perspective, showing how sustainability can be embedded naturally into the dining experience. By integrating principles from Traditional Chinese Medicine (TCM) and seasonal eating, her menus connect sustainability with personal wellbeing.

As she explained,

 

 

By linking food choices to health and culture, sustainability becomes more relevant and engaging for guests.

Turning waste into opportunity

Beyond menu design, operational changes can unlock significant impact.

From repurposing food waste into new products to using technology that reduces spoilage, kitchens have opportunities to rethink waste as a resource.

I shared examples of turning fruit trimmings into high-value products like kombucha, transforming waste streams into revenue streams.

The key is making these changes easy for teams to adopt. Behavior change, not just strategy, is what drives real results.

From ideas to action

The webinar closed with a simple but powerful takeaway. Start small.

Focus on one ingredient, one dish, or one process. Test, learn, and build from there. Sustainability does not require perfection. It requires momentum.

Because ultimately, as the session reinforced, a menu is more than just food on a plate. It is a tool that can influence supply chains, shape consumer behavior, and contribute to multiple UN Sustainable Development Goals.

 

On stage with fellow panellists at the HK Sport & Sustainability Summit 2026: Michael Long (HK Land), Natasha Chawla (Muuse), Jamie Farndale (HK China Rugby) and Martijn Ros (Waste Wise)

 

Last week, I joined the Hong Kong  Sport & Sustainability Summit 2026 – Rugby for Good as a panellist, alongside a mix of venue operators, sustainability leaders, and event organisers.

The conversations were practical, honest, and at times, a bit confronting. Because while sustainability in sport has come a long way, the gap between ideas and execution is still very real.

Setting the Scene

Hong Kong is moving in the right direction.

We heard how 30 million single-use cutlery sets were avoided in 2024 (info.gov.hk, 2024), and how food waste recovery has increased dramatically in just a few years (epd.gov.hk, 2025). Waste is trending down, and there is a clear push toward carbon neutrality (cnds.gov.hk, 2023).

But when you look at large-scale events like the Hong Kong Rugby Sevens, the reality becomes more complex.

Image Source: Rugby for Good

 

The Scale of the Challenge

One stat that stuck with us: over 500,000 cups are used at the Sevens each year.

There have been attempts to introduce reusable systems, but return rates have hovered around 75%. That means one in four cups still doesn’t make it back.

Composting was also discussed as a solution, but it comes with its own constraints. It requires the right mix of materials, enough processing capacity, and time. After a large event, that process can take weeks.

The takeaway here was simple. There is no single fix.

What Actually Works

Across the panel, there was strong alignment on one idea. Sustainability needs to be designed into the system from the beginning.

We saw examples of this working globally:

• Reusable systems hitting over 98% return rates when friction is removed
• Venues turning food waste into compost on-site
• Smarter infrastructure like better bin placement and clearer waste streams

But the biggest unlock is not technology. It is behaviour.

Hong Kong Sevens, Image Source: Hong Kong Tourism Board

Designing for Behaviour Change

This came up again and again during the discussion.

If the sustainable option is harder, people will not choose it.

Some of the most effective tactics are surprisingly simple:

• Putting bins where people naturally walk
• Making waste visible through transparent bags
• Removing bins from exits to avoid last-minute dumping
• Using gamification to make participation more engaging

And one point that resonated strongly. Staff behavior matters. If staff are not following the system, fans will not either.

Connecting with industry leaders and changemakers at the HK Sport & Sustainability Summit 🌱

Food Is the Next Big Lever

Another area getting a lot of attention is food.

Food and beverage makes up a significant portion of event emissions, and there is growing interest in solutions like carbon-labeled menus and more flexible, plant-forward options.

What worked well in other markets is starting small. Test in VIP or controlled environments first, then scale once it works.

So What Happens Next?

The discussion wasn’t just about challenges. There were clear, practical next steps:

• Pilot reusable systems in smaller events before scaling
• Introduce carbon labeling in food and beverage
• Use real-time dashboards to track and share impact
• Engage younger audiences through hands-on activities
• Build local partnerships to close the loop, especially around compost

Final Thoughts

Sustainability is no longer about adding initiatives on top of an event. It is about designing the entire system differently.

Sport has the reach to influence millions of people in a very short time. If we get the systems right, the impact goes far beyond the event itself.

 

 

Reflections on Sustainable Procurement and Impact at a Global Sports Event

There is a moment in every event production cycle where sustainability either gets built in or bolted on. It rarely announces itself. It happens quietly – in a supplier brief, a spec sheet, a contract clause, months before gates open, long before anyone is thinking about carbon reports or post-event audits.

The organisations that get this right are not the ones with the most ambitious pledges. They are the ones with the most deliberate procurement decisions.

Working on the sustainability programme for LIV Golf Hong Kong 2026 reinforced something I have believed for a long time: the contract is where the sustainability outcome is set. Everything else is consequence.

What the Procurement Stage Actually Decides

When you appoint a fuel supplier, you are making a carbon decision. When you write a catering brief, you are making a food systems decision. When you specify sanitation infrastructure, you are making a water management decision. Most event organisers do not frame it that way — but the outcome is the same whether you frame it or not.

At LIV Golf HK 2026, we worked to specify sustainability requirements before suppliers were appointed, while leverage still existed and before budgets were locked:

• On energy and logistics: Generators and vehicles ran on a low-carbon fuel blend, specified in the contract. Ground-level logistics was electrified where possible. A third-party consultancy was commissioned to set the carbon measurement methodology before the event, not after, so the eventual figures would be defensible rather than decorative.
• On water: Sensor-enabled technology was specified in the sanitation contract, monitoring usage patterns and reducing unnecessary servicing cycles. Tanked drinking water stations were written into the catering brief, not left to default, which almost always means single-use plastic at scale.
• On waste: Three-bin recycling was required across both front-of-house and back-of-house operations. BOH compliance is the harder problem, it is invisible to attendees and often overlooked in sustainability reporting, but it is where the real volumes are.

None of these outcomes were achieved by asking on the day. They were locked in at the procurement stage, when the ask costs nothing and the outcome is certain.

 

LIV Golf Hong Kong 2026 event photos

Our community coming together to turn food systems into low-carbon, high-value solutions.

 

Reducing greenhouse gas emissions is often framed as a large-scale, complex challenge. But for the food and hospitality industry, some of the most impactful solutions are surprisingly practical, and already within reach.

At our April Future Green Members Monthly Meetup, hosted at Tong Chong Kitchen, the conversation focused on how businesses can reduce emissions through better decisions across food systems, operations, and waste management. As a space that brings together food, community, and experimentation, Tong Chong Kitchen provided the ideal setting to explore how sustainable practices can be applied in real-world kitchen environments.

The session featured Tommy Leung, Founder, and Warton Chieng, Director of Business Development at HakkoBako, who shared how innovation in food processing and fermentation can transform waste into opportunity

🌍 Why Food Systems Matter

Food systems contribute around one-third of global greenhouse gas emissions, yet they are often overlooked in mainstream climate discussions.

As highlighted during the session, industries tend to focus on energy, transport, or buildings, while food remains “the elephant in the room”, complex, but unavoidable.

This makes food one of the most immediate and actionable areas for businesses looking to reduce their environmental impact.

🍽️ The Operational Challenge

In cities like Hong Kong, food waste is not just an environmental issue, but an operational one.

Many businesses face the same challenge: managing surplus food can be costly due to logistics, handling, and limited processing options.

This creates a gap between intention and action, where businesses want to reduce waste, but lack practical, scalable solutions.

 

From food scraps to flavour: fermentation in action, transforming everyday by-products into high-value creations like bread miso.

 

🧪 Fermentation as a Practical Solution

A key focus of the session was fermentation, not as a niche concept, but as a practical tool for modern kitchens.

By using controlled fermentation processes, food by-products can be stabilised, extended in shelf life, and transformed into entirely new ingredients.

As Warton shared:

This shift allows kitchens to move from disposal to transformation, integrating circular thinking directly into daily operations.

 

🔄 Rethinking Production and Supply Chains

One example discussed was localising production. Instead of relying on imported ingredients like miso, which involve long supply chains and cold storage, businesses can produce similar products on-site.

This reduces transport emissions, simplifies logistics, and gives businesses greater control over their supply chains.

 

 

Bringing ideas to life: exploring fermentation and smarter food systems with Hakko Bako.

 

💡 Where Innovation Meets Business Value

A defining insight from the session was that sustainability is not a cost center, but rather a powerful driver of margin creation. By applying  fermentation to existing supply chains, businesses can move beyond traditional ‘waste management’ and begin the process of resource recovery.

This shift creates value in four distinct ways:

• Monetising Byproducts: Transforming what was previously disposal overhead into high-margin, proprietary inventory.
• Supply Chain Insulation: Lowering the ‘total cost of ownership’ of ingredients by reducing reliance on volatile external logistics and imported goods.
• Maximising Resource Yield: Extracting greater commercial value from every dollar spent on raw materials.
• Competitive Differentiation: Developing signature, ‘in-house’ products that cannot be commoditised or replicated by competitors.

When we transform modest ingredients into premium assets, we aren’t just solving an environmental problem; we are implementing a smarter, more profitable way to operate in a resource-constrained market.

 

💬 Audience Insight: The Challenge of Adoption

During the Q&A, an important challenge emerged around adoption, particularly for larger organisations.

Introducing new approaches like fermentation can be difficult due to internal processes, regulatory requirements, and food safety concerns. The novelty of these methods can make QA and compliance teams hesitant.

However, this also presents an opportunity. Kitchens can begin by experimenting on a smaller scale, outside of core operations, to test processes, build confidence, and demonstrate value before wider implementation.

 

🎉 Engaging the Community

The session wrapped up with an interactive Kahoot quiz, testing participants on key concepts around emissions, food systems, and innovation.

Congratulations to Ced, Yvonne and Veena for topping the leaderboard and winning a Hakko Bako t-shirts.

Moments like these added a fun and engaging layer to the session, reinforcing learning while bringing the community together.

 

🌱 A Shift in Perspective

Ultimately, the biggest takeaway was not just about technology, but about mindset.

When kitchens begin to see by-products as part of the process rather than waste, new opportunities emerge, for efficiency, creativity, and value creation.

And in that shift, food systems move closer to becoming part of the climate solution.

💚 What’s Next?

 If this conversation on reducing greenhouse gas emissions resonated with you:
🔗 Connect with HakkoBako to learn how upcycling and on-site solutions can help transform food waste into high-value products

👉 Join the Future Green Membership for practical tools, expert insights, and a community driving real change in food and hospitality

📅 Book a discovery call to explore how we can support your sustainability journey

Because reducing emissions isn’t just about impact. It’s about running smarter, more resilient businesses.

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How sustainable is your menu?

Are you curious about your food’s impact?

At Future Green, we are incredibly proud to announce a monumental milestone in global climate education.

In partnership with the Speak Carbon Collective, we recently delivered the official Carbon Literacy training to student leaders at AISL Harrow Shenzhen Qianhai (Harrow Shenzhen). Making history, these students are the very first in the world outside of the United Kingdom to undertake this accredited Carbon Literacy course.

 

What happens when you give young people a seat at the table and a real-world system to redesign?

At LIV Golf Hong Kong 2026, Future Green transformed the tournament into a living classroom, hosting a Sustainability Systems Lab that challenged 30 students to rethink how major sporting events can operate more sustainably.

In just 75 minutes, over 50 ideas were generated, proving something we’ve always believed: The next generation isn’t waiting to be told what to do. They’re ready to design what comes next.

A Tournament as a “Mini City”

Rather than treating sustainability as a checklist, the workshop reframed the entire event as an interconnected system. It became a “mini city” powered by food, water, energy, transport and waste.

The central question was simple but powerful: How might we design a tournament that is exciting for fans and athletes and better for the planet?

From there, students mapped out what is working and what is not.

They recognised progress such as EV buggies, refill stations, and recycling infrastructure.

But they also identified the real blockers. Cheap plastic, expensive healthy food, and most importantly, human behaviour.

Because the challenge is not always infrastructure. It is adoption.

From Ideas to Action

What stood out was not just the volume of ideas. It was their clarity and practicality.

Five priority solutions emerged:

• Make sustainable food affordable — If plant-based options cost more, behaviour will not shift
• Eliminate single-use packaging at the source — Do not manage waste, design it out
• Invest in visible renewable energy — Make sustainability something people can see and trust
• Close the loop on waste — From oil recovery to composting, nothing should be thrown away
• Design for behaviour change — Systems must be intuitive, not optional

These are not abstract concepts. They are operational strategies for future-proofing global events.

The Power of Participation

Beyond the insights, something else became clear.

When people are invited into the process, they care more about the outcome.

Students described the experience as both educational and empowering. From engaging with professional athletes to contributing ideas that could influence real decisions, the impact was deeply human.

And that matters.

Because sustainability is not just a technical challenge. It is a cultural one too.

A Blueprint for the Future of Events

What this Systems Lab demonstrated is simple: Sustainability does not limit experience. It enhances it.

When designed well, it improves operations, strengthens brand value, and builds deeper connections with audiences.

For LIV Golf, this is more than a one-off activation. It is a scalable model that can be embedded across tournaments globally.

And for the industry, it is a signal.

The future of events will be participatory, systems-driven, and sustainability-led.

And it is already happening.

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Our community coming together to make access to nutrition a food business priority.

Food sustainability conversations often focus on carbon emissions, food waste, and supply chains. 

But another important question is emerging in the food system: Do people actually have access to healthy, nutritious food and the knowledge to choose it?

That was the focus of our March Future Green Members Monthly Meetup last week, hosted at FEAST, EAST Hotel — the vibrant restaurant space inside EAST Hong Kong that brings together food, community, and conversation.

Gathering at FEAST created the perfect setting for a discussion about the future of dining. Surrounded by chefs, hospitality professionals, and sustainability leaders, members explored how restaurants and food businesses can help make healthier choices easier to understand and access.

The session began with a big-picture look at what “access to nutrition” really means. According to the FAO definition, access to nutrition is not simply about food being available. It includes availability, affordability, and nutrition knowledge, ensuring that people can obtain and understand healthy food choices.

Even in cities like Hong Kong, where food is abundant, there can still be significant gaps in access to nutritious diets. From cost barriers to limited transparency around food composition, many consumers lack the information needed to make informed decisions about what they eat.

🥗Healthy Diets for People and the Planet

The discussion also explored how healthy and sustainable diets shape the future of food systems.

One framework highlighted was the Planetary Health Diet, developed by a global group of scientists (EAT LANCET). It encourages eating more vegetables, whole grains, legumes, and nuts, while reducing red meat and highly processed foods.

These dietary shifts benefit both human health and the environment, especially as the global food system contributes roughly a third of greenhouse gas emissions.

Participants also learned about Future 50 Foods, a list of nutritious ingredients that grow well in changing climates. Foods like lentils, seaweed, chickpeas, teff and quinoa help diversify diets while supporting more resilient agriculture.

Together, these ideas show that improving access to nutrition is not only a public health issue. It is also a key part of building a more sustainable food system.

Conversations, connections, and new ideas on making nutrition more accessible.

🍽️Nutrition Transparency in Restaurants

Our meetup’s guest speaker, Jojo Kwok Ka Po, Co-founder of Body Nova and Dinewell AI, shared insights into how nutrition transparency could reshape dining experiences.

In Hong Kong, nutrition labelling is mandatory for packaged food products, but most restaurant dishes still do not provide this information.

Body Nova is working to bring nutrition labelling to restaurant menus, providing information such as calories and key macronutrients including carbohydrates, protein, fat, and dietary fibre.

Their work reflects a broader shift in consumer expectations.

Health-conscious diners are increasingly looking for restaurants that support their wellbeing, not just their taste preferences.

Through their platform Dinewell AI, diners can explore nutrition information across restaurant menus and filter dishes based on dietary preferences or allergens.

Jojo Kwok Ka Po, Co-founder of Body Nova, sharing insights on bringing nutrition transparency into real-world dining.

🔄 From Commodity to Performance Fuel

One of the most compelling ideas discussed during the session was how restaurants might rethink the way they position food.

Jojo suggested that many restaurants still treat food as a basic commodity — something comparable to fuel.

In other words, restaurants can shift their messaging from simply serving meals to offering food that supports performance, wellbeing, and mental clarity.

For example, a healthy lunch might not just be a salad. It could be positioned as the fuel that helps someone stay focused during an afternoon meeting.

This approach reflects a growing market of health-conscious diners who are willing to spend more on food that supports their lifestyle and wellbeing.

📊 The Role of Data in Changing Food Choices

During the Q&A session, participants explored how nutrition data might influence both diners and chefs.

Jojo shared that early insights from Body Nova’s work already show shifts in consumer behaviour.

Some chefs have also started adjusting recipes after seeing the nutritional breakdown of their dishes. In some cases, this has led to greater use of seasonal ingredients or healthier cooking methods.

Over time, tools like these could encourage a broader shift toward healthier restaurant menus without compromising flavour or creativity.

 

🎉 Kahoot Quiz: Learning Through Play

We wrapped up the session with a fun Kahoot quiz, covering topics like access to nutrition, the Planetary Health Diet, Future 50 Foods, and Jojo’s work on nutrition transparency.

Congratulations to Eddie Pang from EAST Hotel, who won the Nutrition Labelling Trial Service for six dishes, valued at HK$8,280.

 

💚 What’s Next?

If this conversation on Access to Nutrition resonated with you:

• Explore how nutrition labelling and transparency could enhance the dining experience and customer trust
  • Connect with Body Nova to learn how their nutrition labelling and wellness consultancy can support your restaurant or hospitality business

👉 Join the Future Green Membership for practical tools, expert insights, and a community driving real change in food and hospitality
📅 Book a discovery call to explore how we can support your sustainability journey

Because sustainability is not only about the planet. It’s also about people’s health and wellbeing.

——————————————————————————————————–

How sustainable is your menu?

Are you curious about your food’s impact?

At SAVOUR by LIV Golf Hong Kong, food took centre stage alongside world-class golf. Curated by Future Green, the programme brought together leading chefs to explore a simple but powerful idea: sustainable food can be delicious, creative and commercially viable. 

Across three days of live chef demonstrations, audiences experienced how sustainability comes to life in the kitchen – from plant-forward innovation to colourful seasonal cooking and neighbourhood-inspired cuisine.

Each chef approached the challenge differently. Together, they showed how hospitality can play a major role in redesigning our food system.

Day 1: Reconnecting Food with Nature – Chef Christian Mongendre

 

The series opened with Chef Christian Mongendre, founder of TREEHOUSE, known for pushing plant-based cuisine beyond expectations.

His signature dish — The Forest Burger — was a perfect example of how creativity can transform humble ingredients into something memorable. Built around mushrooms, beetroot, oats and aromatic herbs, the burger delivered deep umami flavour while keeping its environmental footprint low. 

Christian’s philosophy is simple but powerful: food should reconnect people with nature. Even the name “Forest Burger” reflects this idea — reminding diners that what we eat comes from ecosystems we depend on.

During the demo, audiences saw how techniques like zero-waste cooking and thoughtful ingredient combinations can elevate plant-based food from niche to mainstream.

The message was clear: the future of food may look greener, but it will still taste incredible.

Day 2: Colour, Nutrition and Balance – Chef Shane Osborn

 

On day two, the stage welcomed Michelin-starred Chef Shane Osborn, the chef behind Arcane.

His demonstration centred on a vibrant concept: “Eat the Rainbow.”

Rather than focusing on restriction, Shane emphasised abundance – encouraging people to cook with a wide range of colourful vegetables and seasonal ingredients.

The dish he showcased celebrated natural colours, textures and flavours while highlighting an important principle of sustainable food systems: diversity on the plate supports diversity in agriculture.

By choosing varied ingredients and seasonal produce, chefs can help drive demand for more resilient food supply chains.

Shane’s approach demonstrated that sustainability in high-end dining doesn’t mean sacrificing elegance or sophistication. In fact, it can inspire entirely new culinary possibilities.

Day 3: Neighbourhood Flavours and Cultural Identity – Chef Gavin Chin

The final day brought audiences into the world of Chef Gavin Chin, founder of House of Culture.

His cooking philosophy centres on “neighbourhood-to-table” cuisine – food inspired by the everyday flavours, markets and communities that shape local culinary identity.

Through his demo, Gavin showed how sustainable food isn’t just about ingredients; it’s also about culture, connection and storytelling.

By celebrating regional flavours and local traditions, chefs can strengthen the relationship between communities and the food they eat.

In a globalised food industry, this approach reminds us that sustainability also means protecting culinary heritage and supporting local food ecosystems.

A Bigger Picture: Sustainability at Global Events

 

SAVOUR by LIV Golf demonstrates how major sporting events can become platforms for culinary education and sustainable innovation.

Food is responsible for around 30% of global greenhouse gas emissions, making hospitality an important lever for change. Events like this help bring the conversation out of policy rooms and into everyday experiences.

When audiences taste sustainable dishes, speak directly with chefs and see how food is prepared, the ideas become real – not theoretical.

Across the three days, one theme emerged repeatedly:

Sustainability does not limit creativity.

It expands it.

Looking Ahead

From plant-based innovation to colourful seasonal cooking and neighbourhood storytelling, the chefs at SAVOUR by LIV Golf showed that the future of food is already being built in kitchens today.

And if the reaction from the crowd was any indication, people are ready for it.

Because the next chapter of food isn’t just about what we eat – it’s about how we grow it, cook it, and share it together.

 

 

📸 Captured moments from attendees

Want to embed sustainability into your events? Let’s talk

 

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How sustainable is your menu?

Are you curious about your food’s impact?

Day 2 at the Savour by LIV Golf

Welcome back to an unforgettable Day 2 at the Savour by LIV Golf stage in Hong Kong. If you missed today’s action, you missed an inspiring culinary masterclass.

Set against the lively backdrop of the tournament, we had the honour of hosting Michelin-starred Chef Shane Osborn for a live chef demonstration. Shane is known globally as a finalist on Netflix’s The Final Table and locally for his acclaimed restaurant Arcane, which has held a Michelin star for eight years.

Together with his talented team member Zoe, Chef Shane shared his passion for sustainability, health, and plant-forward eating during an engaging live cooking session.

Food is not just Fuel: Rethinking Why We Eat

Eat the Rainbow with Shane Osborn Arcane Hong Kong Restaurant

Chef Shane encouraged the audience to rethink their daily food choices. After more than 40 years in the culinary industry, his philosophy has shifted strongly toward longevity and wellness.

“Why do we eat? The primary focus of food should not just be about taste. It should also be about nutrition.”

To illustrate his point, he shared a simple analogy that resonated with the audience.

“You wouldn’t put poor quality fuel into your car. You’d always choose good petrol. You have to do the same thing for your body.”

Rather than relying on expensive creams or external products to look younger, Shane believes in healing from the inside out.

He recommends eating around 30 different plant species each week. This diversity supports a healthy gut microbiome, strengthens the immune system, and improves mental clarity.

Fun times at LIV GOLF with our Day 2 Chef Demo with Shane Osborn

Sustainability at the Forefront

Beyond personal health, Chef Shane also highlighted the environmental reasons for shifting toward plant-based diets.

He shared a powerful example of how climate change is already affecting global food supply chains.

“We were getting a fantastic salmon product from New Zealand for the last 10 years… We haven’t been able to get it in Hong Kong for about 18 months now because the seas around New Zealand have risen two degrees.”

This example reminded the audience that our food choices are closely connected to the health of the planet.

Eat the Rainbow Tartelet

Eat the Rainbow – By Chef Shane Osborn

To show that healthy food can also be exciting and delicious, Chef Shane prepared a spectacular dish called “Eat the Rainbow Tartelet.”

This vibrant plant-based plate included 15 different plant species, covering almost half of the recommended weekly diversity in just one serving.

The dish was a masterclass in texture, flavour, and local sourcing.

It featured:

• a rich pesto made from local dau mu (Chinese green leafy vegetables)

• a creamy dairy-free “cheese” made from macadamia nuts

• fresh local greens and crunchy baby corn

• lightly pickled Chinese lily bulbs

• peppery fresh watercress

To finish the dish, Shane added a delicate nori rice cracker and grated roasted macadamia that beautifully mimicked parmesan.

The result was a visually striking and nutrient-dense dish that demonstrated the power of plant-forward cuisine.

Day 2 at Savour by LIV Golf with Chef Shane

Shane’s Top Tips for Everyday Eating

Thinking about changing your diet can feel overwhelming. However, Chef Shane shared simple advice that anyone can follow.

Start small

“If you’re going to change your diet, it doesn’t have to be radical. You can simply start with one day a week.”

Keep it real

“If you can’t pronounce the ingredients on the packet, don’t buy it.”

These small changes can help people build healthier eating habits over time.

Don’t Miss Day 3

The energy at LIV Golf Hong Kong continues to build, and the culinary inspiration doesn’t stop here.

Tomorrow marks Day 3 and the final day of this incredible weekend. Join us at the Savour stage to catch Gavin Chin from House of Culture at 12:30 PM and 2:30 PM.

Want to join the action?

Use the promo code FGREEN20 for a special ticket discount. Come enjoy the golf, taste incredible food, and be part of the movement toward a healthier and more sustainable future.

See you tomorrow!

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How sustainable is your menu?

Are you curious about your food’s impact?

Welcome back to an unforgettable Day 3 at the Savour by LIV Golf stage here in Hong Kong! If you missed the action today, you missed a truly enlightening culinary masterclass.

Set against the lively backdrop of the golf tournament, we had the absolute honour of hosting a chef demonstration with none other than Chef Gavin Chin. Known for his incredible work at Brut! and his gorgeous Sai Ying Pun restaurant, House of Culture, Chef Gavin brought his unique multicultural perspective to the stage.

Alongside his engaging live cooking session, Chef Gavin shared his profound passion for community, heritage ingredients, and sustainable cooking…

Neighbourhood to Table: Rethinking Local Flavours

Chef Gavin challenged the audience to look closer at the ingredients in their own communities. Born in Perth with Malaysian heritage, Gavin identifies as a “third culture kid” and designed House of Culture to be “a home for many cultures to come together”.

To showcase this, he highlighted incredible local ingredients from the traditional shops in Sai Ying Pun. He spoke passionately about preserving these local businesses: “If these dishes are slowly eroding or fading away… how can we as the next generation create new innovative dishes that can still utilise these traditional ingredients in a contemporary format so that we can sustain these shops”.

Highlighting Heritage Ingredients: Chinese Olives and Soy

Chef Gavin brought this philosophy to life by incorporating unique local elements into his cooking. He introduced the audience to lam gok, or Chinese olives. Unlike western olives, these are marinated in licorice and soy, giving them a “unique earthy umami flavour”. He even shared a fantastic piece of history, explaining how vendors used to throw bags of these “flying olives” up to apartment buildings in exchange for cash thrown down by residents.

He also demonstrated the power of soy, using both light soy for “foundational flavour” and dark soy for a rich “caramel colour tone”. To naturally bind and thicken his dish without corn flour, he utilized white miso – a great sustainable product born from soy fermentation.

The Humble Onion Pie: A Multicultural Masterpiece

To prove that traditional ingredients can shine in contemporary ways, Chef Gavin prepared a spectacular “Humble Onion Pie”. Inspired by the classic Australian pub Guinness pie, Gavin created a completely vegetarian version.

He substituted heavy meat with local fermented vegetables, such as chai poh (salted, aged white radish that provides a “chewy meaty texture”), the umami-rich Chinese olives, and onions deglazed with dark beer. As a special nod to the LIV Golf event, he playfully plated the dish with “grass” made of chives and a brilliant edible “golf ball” made from coconut milk infused with kaffir lime!

Zero Waste and Accessible Advice

Sustainability was also at the forefront of the demo. Chef Gavin shared an innovative zero-waste initiative from his restaurant: instead of throwing away excess lamb fat, they render it down to create a “lamb fat wash old fashioned” cocktail, constantly exchanging ingredients between the bar and kitchen.

Feeling inspired to recreate his pie at home? Chef Gavin offered some incredibly accessible advice: Make it Your Own: “You can definitely use olive oil [instead of butter]… we can actually use soy [milk], which is not a problem at all. That’s also delicious. Or coconut milk”. Don’t Stress the Measurements: “A lot of home cooking and that comfort food comes from a dash of this and a dash of that. And you can always adjust at the end, so it’s never an issue”.

Here’s to sustainability at large scale events like golf tournaments, we hope that through food we can be part of the movement toward a healthier, more sustainable future.

(P.S. Chef Gavin is giving away four free drinks at House of Culture for the best social media post tagging his restaurant and the event today!).

 

Interested in more?

7th March 2026

🌱 Day 2 at Savour by LIV Golf: Fueling the Body with Michelin-Starred Chef Shane Osborn at our Chef Demo – Eat the Rainbow! 🌱

 

6th March 2026

🌱 Day 1 A Taste of Nature: Chef Christian’s Sustainable ‘Forest Burger‘ Demo at SAVOUR by LIV Golf 🌱

Want to embed sustainability into your events? Let’s have a coffee chat!

 

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