Get to know us: Navigating Food Sustainability – Future Green’s Journey and Insights

Last week I was invited to RTHK 3 RADIO Trash Talk station to discuss what I’ve been doing over the last year in food sustainability for Hong Kong and the region. Here’s a summary of my conversation on “Food and Sustainability in Hong Kong” with host Marcy Trent. You can listen here or read on!

 

At Future Green, our mission is to empower businesses to embrace food sustainability. As a B Corp-registered consultancy, we collaborate with a diverse range of stakeholders. This includes landlord developers and supermarket groups to restaurants and food manufacturers. Our approach goes beyond mere compliance; we aim to foster engaging and practical sustainability practices that can be seamlessly integrated into day-to-day operations.

Addressing the Sustainability Challenge

In today’s climate-conscious landscape, organisations are increasingly focused on their Environmental, Social, and Governance (ESG) metrics. A critical component of this reporting is managing Scope 3 emissions, which often represent the largest portion of a business’s carbon footprint. These emissions stem from the activities of partners, suppliers, and tenants within the value chain. Future Green provides the expertise and support necessary to help businesses navigate this complex terrain, driving meaningful change in their sustainability practices.

Trends in Hong Kong’s Food Scene

The food landscape in Hong Kong is undergoing a noticeable transformation towards more sustainable practices. Although the momentum for plant-based dining has slowed, practices such as waste reduction, reuse systems, and ethical sourcing are on the rise. Issues surrounding higher welfare meat and cage-free eggs are gaining traction, reflecting a growing consumer demand for transparency and responsible sourcing.

Our educational efforts have empowered food businesses—from cafes to large hotels—to make informed choices. While there is still significant room for growth, the increasing awareness and desire to act among stakeholders is promising. Our monthly meet-ups have played a crucial role in nurturing this awareness over the past four years, allowing industry players to share insights and strategies.

Assessing Sustainability in Menus

When evaluating a restaurant menu for sustainability, we take a holistic approach, considering multiple factors rather than focusing solely on carbon emissions. We assess ingredient sourcing, looking for local, seasonal, and responsibly sourced options while also factoring in social issues such as labour practices and biodiversity concerns.

Additionally, we ask businesses to consider menu carbon labelling, in order to analyse the carbon footprint of each dish, and waste management practices, including redesigning portion sizes and managing packaging. This multifaceted evaluation process ensures that our recommendations are practical and effective for the restaurant.

Our Framework with the UN Sustainable Development Goals

Carbon Labelling: A Case Study

One of our notable projects involved carbon labelling for menus. We collaborated with clients such as HKUST, where we introduced a simple classification system to determine dishes based on their carbon impact. Instead of overwhelming consumers with complex data, we opted for a straightforward system that highlighted high, medium, and low-impact dishes.

Our partnership with Henderson Land Group, the developer, also yielded impressive results. We worked with six different F&B tenants, including a hotpot restaurant, to create a low-carbon menu for a special event. This project not only sparked creativity among chefs but also demonstrated that sustainability can be both exciting and rewarding.

The carbon labelling initiative involved utilising data from our partners to break down ingredients by weight, provenance, and farming methods. The resulting labels allowed diners to visualise the impact of their choices, fostering a more conscious dining experience. Some restaurants have begun to adopt these labels, and we hope to see broader uptake in the future.

Examples of Carbon Labelled menus

Certified Training for Sustainable Practices

To support businesses getting started, we offer various online courses, including our CPD-certified Food Sustainability Foundations Course and Carbon Literacy Training. Being a certified CPD training centre enables us to deliver high-quality courses that contribute to participants’ professional development. Our courses focus on equipping teams with practical skills to understand and reduce carbon emissions, fostering a culture of sustainability within organisations.

The Carbon Literacy Project (CLP) is particularly significant, empowering participants to become sustainability advocates within their companies. Our courses simplify complex concepts and employ interactive design thinking principles, ensuring that learning is both memorable and enjoyable.

The Role of Carbon Credits in Restaurants

I often get asked about the use of carbon credits in the restaurant sector. It is a nuanced topic for sure. While they can be a useful tool for offsetting unavoidable emissions, we advise that they should complement a broader sustainability strategy. Restaurants should prioritise emission reductions and removals, through local sourcing, waste minimisation, and low-carbon menu design before considering carbon credits as an offsetting measure.

Collaborating with Major Grocery Stores

Positive changes are also occurring among major grocery stores in Hong Kong, such as Wellcome and ParknShop. These retailers are increasingly recognising the importance of sustainability, particularly in food waste reduction and carbon footprint minimisation. 

Conclusion

At Future Green, our commitment to advancing food sustainability is unwavering. Through collaboration, education, and innovative practices, we are driving meaningful change across the food sector in Hong Kong. As we continue to work with businesses to reduce their environmental impact, we invite you to join us on this journey towards a more sustainable future. Together, we can make a significant difference—one meal at a time.

 

Contact Us: Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?