SUSTAINABILITY IN ACTION – THE FOOD MADE GOOD AWARDS HK 2021
Chef Richard Ekkebus, President, Food Made Good HK & Director of Culinary Operations and Food and Beverage, The Landmark Mandarin Oriental, Hong Kong, Chef Sheldon Fonseca, Culinary Director at the Mira Hong Kong, Nicola Cheung Young, Sustainability Advocate, Heidi Yu Spurrell, CEO, Food Made Good HK, Nefelie Kalavrezou, Team Support, Food Made Good HK, Jessica Chong, Head – Strategic Marketing, Henderson Land Development Co. Ltd., Lead Sponsor, Alex Wassermann, Head of Hotels & Service Apartments, Miramar Group
By Andrea Tan
The Food Made Good family and wider food community joined together on 24 November at The Mira Hong Kong to celebrate Food Made Good HK’s second annual awards ceremony. Everyone celebrated another year of sustainability achievements and demonstrating how to create more planet-friendly food.
Heidi opened the event by introducing the many kind sponsors who made the event possible: Henderson Land Group (lead sponsor), The Mira Hong Kong (venue sponsor); category sponsors, Hysan Development, InvestHK, Sea Change, Department for International Trade, British Consulate General, Fresh Accounting and Pernod Ricard Asia; media partners, Time Out Hong Kong and Localiiz; as well as Urban Spring and Pret A Manger for their generous support. Seeing so many passionate individuals from various industries come together to celebrate sustainability in F&B was truly inspiring. Heidi began the evening by reminding the audience of how sustainability can enhance business competitiveness and the importance of collaboration in creating meaningful change.
Heidi Yu-Spurrell, CEO of Food Made Good HK
Food Made Good Hong Kong Awards brochure and lead sponsor Henderson Land Group
Guests were treated to an exquisite spread of plant-based canapés prepared by several Food Made Good HK members. We savoured Ando’s delicious Rye Crackers with Miso Carrot & Black Olives. Maximal Concepts prepared a scrumptious homemade Katsu Chickpea Tofu, with Shokupan & Papaya Salad. We also got to enjoy exquisite Wild Mushroom Nori Roll with Coriander from Petrus of the Island Shangri-La. The Mandarin Grill + Bar created a delicious local Pumpkin Tart with Hazelnut and Roasted Kombu. Our sweet cravings were well satisfied by Amber’s Chocolate and Sea Salt Tart made with Vietnamese Mekonga Bitter 70% chocolate, and a fruity Coconut Passion Espuma with Crumbled Granola made by The Mira Hong Kong. There was also a generous spread of sandwiches from Pret A Manger, one of our newest members! The bar, headed by by Luca Andrei, brand ambassador of Pernod Ricard Asia was well stocked with Mumm Champagne, Ceder’s non alcoholic gin, and Lillet, whiles Sea Change provided eco-friendly sustainable wine and prosecco. The beer and non-alcoholic drinks, courtesy of Tai-Pan Beer were also a real treat!
Rye Crackers with Miso Carrot & Black Olives by Ando
Wild Mushroom Nori Roll with Coriander by Petrus
One of the night’s highlights was welcoming Food Made Good HK’s new president, Richard Ekkebus to the team. The audience grew quiet as Richard spoke about the growing urgency to transform our business models and shift towards more transparent and low-impact supply chains. It was encouraging and inspiring to see how everyone in the room responded to Richard’s stirring message. Under the helm of talented and sustainability-conscious chefs such as Shane Osborn (Food Made Good HK President 2019-20) and Richard Ekkebus, the local and regional food sector is increasingly embracing sustainability. The work done by the Food Made Good community, and many other activists and change agents, is propelling a shift to ‘planet ahead of profit’ across the food sector. In the century of climate change, nothing is more important.
Throughout the night we also shared our excitment of the upcoming relanuch of the One Planet Plate campaign, an international movement calling on chefs in the UK, Hong Kong, Singapore and beyond to create and showcase sustainable dishes for a better food system. The programme has set a five criteria to guide both chefs and diners in enjoying a more sustainable dining experience: feature more veg; celebrate local and season; have a lower carbon footprint, source seafood sustainably; and waste no food. The audience was treated to a video showing Chef Sheldon Fonseca cooking up his One Planet Plate dish – Sustainable White Radish and Clam Soup. Chef Sheldon revealed how he uses local little-neck clams to make a refreshing soup with the pickled radish adding a tangy flavour.
Chef Raul Tronco Calahorra,Executive Chef at Ovolo Hotels and Chef Sheldon Fonseca, Culinary Director at the Mira Hong Kong
Anticipation filled the air as we moved to the evening’s main business – announcing the award winners. This year, 10 categories were open to the Food Made Good HK community including three new ones – the Supplier Award, the Innovation Award and the Food Hero award. There were loud cheers and big smiles as the finalists and winners were announced in all categories. Glasses were raised to salute all the brave businesses, suppliers, restaurants, partners and private clubs who continue to drive change and set an example for the wider food system.
It was an unforgettable night of celebration, conversation, and toasts to the winners and finalists. A warm thank you to all our sponsors, supporters and passionate changemakers who have joined battle with us! By connecting people, planet and plate, we have the power to create a more sustainable food culture for future generations. Riding this high, we’re very much looking forward to seeing what next year’s awards ceremony will hold! If you’re curious to learn more about how our amazing Members are championing sustainability, head to the Members page on our website.
Debbie Wong, Emcee, Asian Food Network, Punam Chopra, CEO & Founder, SpiceBox Organics, Kyle Ng, Events and Sponsorship Executive, Food Made Good HK, Dr. Daisy Tam, Advisory Board Member Food Made Good HK & Department Associate Head, Associate Professor, Department of Humanities and Creative Writing, Hong Kong Baptist University, Alistair Monument, Conservation Impact Director, Asia Pacific, WWF, Davis Bookhart, Director, Sustainability/ Net-Zero Office, The Hong Kong University of Science and Technology, Arnaud Hauchon, Plant-Based Chef, Luca Andrei, Brand Ambassador, Pernod Ricard, Tim Parker, Founder, Circular City, Hermance de la Bastide, Vice President Corporate Affairs and Sustainability & Responsibility at Pernod Ricard, Danny Cheung, General Manager, Localiiz, Reeta McGinn, Advisory Board Member Food Made Good HK & Director of Digital Product & Experience, Aesop, Nick Heath, Director General Trade & Investment, British Consulate-General, Heidi Yu Spurrell, CEO, Food Made Good HK, Sindy Wong, Head of Tourism and Hospitality, InvestHK, Richard Ekkebus, President, Food Made Good HK & Director of Culinary Operations and Food and Beverage, The Landmark Mandarin Oriental, Hong Kong, Jessica Chong, Head – Strategic Marketing, Henderson Land Development Co. Ltd., Lead Sponsor, Paul Gardner, CEO, Fresh Accounting, Anita Cheng, Partnership & Team Management, The Hong Kong Chef Association, Bobsy Gaia, Owner, MANA!, Angelica Klein, Account Manager, Food Made Good HK, King Mak, Restaurant Manager, Somm – The Landmark Mandarin Oriental, Hong Kong, Nefelie Kalavrezou, Team Support, Food Made Good HK, Nick Cheng, Associate, Fresh Accounting, Alka Datwani, Food Made Good HK and Inky Ip, Junior Sustainability Strategist, Food Made Good HK
This content was created prior to our rebranding to Future Green, as of 28/11/22, when we were known as Food Made Good HK.
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