Event theme: Reduce, Reuse, Recycle
REDUCE, REUSE, RECYCLE – SUSTAINABILITY COCKTAIL SERIES: JUNE
Laura Offe from Meraki hospitality group (left) Heidi Spurrell from Food Made Good (middle) and Tim Parker from Circular City (right)
By Sarah-Jane Tucker
Food Made Good was welcomed at Uma Nota yesterday for our sustainable cocktail series meet-up this month, as we dived straight into the detail of reducing waste within the hospitality sector to tackle the challenge head on. In addition to the beautiful venue for our monthly meet-up, the Uma Nota team prepared a delicious vegetarian and vegan spread for us to nibble on while we listened to the informative presentations that afternoon. From mouthwatering eggplant tempura’s, vibrant vegetarian ceviche’s to the infamous “Heavenly” pandan, coconut & lime drink, it was truly a delicious set-up.
(Top to bottom): Uma Nota’s delicious food options, Uma Nota’s specifically designed menu, Up close and personal with the food & menu
WASTE MANAGEMENT FACILITIES
The waste management facilities of Hong Kong are poor compared to other developed territories in the region, yet we still generate a whopping 11,000 tonnes of waste each day. That is double the amount generated by Tokyo, yet, according to G.R.E.E.N. Hospitality, Hong Kong depends upon just three waste facilities and currently holds the capacity to recycle less than 2 percent of all that is produced. Today’s international recycling market is weak and since demand from previous consumer countries has all but dried up, local facilities are facing further strain. This puts us all under pressure to prevent materials going to waste in the first place. Recycling only looks like a good option when pitted against landfill disposal, so we need to rethink our use of not only plastic but any single use items in our establishments, starting with prevention first we can work down the waste triangle.
HEARING SOLUTIONS FROM OUR SPEAKERS
Will Bray, Director of environmentally conscious wine brand Sea Change Wines, invited us to sample his delicious wines during the evening, while explaining the impact a venue can make by opting towards sustainable wine choices. The world consumes a staggering twenty five billion bottles of wine per year, yet by reducing the plastic found in packaging, selecting plastic free corks and reducing the emissions made from glass, Sea Change Wines can reduce emissions by 25% per bottle; an environmental win worth raising a toast for, without the need to change consumer behaviour.
Interactive Sustainable Wine Question
Yanina Pilgrim & Chef Richard Ekkebus
Tim Parker presenting
The sustainability meet-up series is a monthly gathering designed to educate and empower the Hong Kong foodservice community – chefs, restaurateurs, FOH, BOH, suppliers and sustainability leads.
Inspired by our framework, the programme is curated to inspire the community, in novel ways through which they can bring in small but significant changes to their sourcing choices, menu design and supplies. We organise talks delivered by sustainable food industry leaders, on various themes linked to UN International Days and our three pillars – Sourcing, Society and the Environment.
There was so much to learn from our speakers this month. A big thank you to them all and again: to Laura Offe and the team at Uma Nota for being wonderful hosts, Will Bray, and Tim Parker. We also want to thank InvestHK for their continued support at our monthly sustainable meet-up series.
Stay tuned for upcoming member events.
The Food Made Good Team
Interested in more?
6 steps to turning messy ideas into concrete next steps with The British Chamber of Commerce3rd November
From Healthy Kids Menu to Asian-Inspired Delights: SpiceBox Organics Revamps Catering Services, Championing Sustainability and Clean Eating in Hong Kong12th October