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Food Made Good awards celebrate trailblazers for sustainability in the Hong Kong restaurant industry

South China Morning Post logo South China Morning Post 25/11/2021
  • Food Made Good HK, a consultancy focused on making the food industry more sustainable, has announced the winners of its annual awards
  • They were dished out in 10 categories, ranging from business of the year to best planet-friendly dish

Hong Kong chefs, restaurant owners and suppliers came together this week to dish out the city's only food and beverage awards dedicated to sustainability.

The awards, which are in their second year, are presented by Food Made Good HK, a consultancy with a focus on the food industry. There were 10 award categories, and the winners announced on November 24 were selected based on Food Made Good's environment sustainability framework.

Somm, a restaurant and bar in the Landmark Mandarin Oriental, took the Business of the Year award, having excelled at executing sustainable practices during the past 12 months, according to the awards' judges.

"Sustainability is important because if we don't do something we're screwed," said Richard Ekkebus, executive chef of Somm and the new president of Food Made Good HK.

A dish from Somm restaurant and bar at the Landmark Mandarin Oriental in Central. Photo: SOMM © Provided by South China Morning Post A dish from Somm restaurant and bar at the Landmark Mandarin Oriental in Central. Photo: SOMM

Somm has been a member of Food Made Good HK for three years. Ekkebus says that joining became a way to legitimise the restaurant's efforts to operate more sustainably, learn from the organisation and focus on working in a more environmentally friendly manner.

The Environment award went to Mana!, a plant-based fast food business in SoHo which operates with zero waste and zero plastics. The award is dedicated to businesses that went above and beyond in implementing effective practices.

"Times are changing and people are getting more aware," said Bobsy Gaia, owner of Mana!, who added that the future is about "diet change not climate change".

Chef Punam Chopra from SpiceBox Organics won the One Planet Plate award, dedicated to the chef who has created the most sustainable and planet-friendly dish.

Chopra and her team created the breakfast biryani burrito, filled with biryani rice, salad, scrambled egg or tofu and mint sauce. It is exclusive to their new location in Tseung Kwan O.

Bobsy Gaia owns Mana! restaurant in SoHo. Photo: Antony Dickson © Provided by South China Morning Post Bobsy Gaia owns Mana! restaurant in SoHo. Photo: Antony Dickson Spicebox Organics' breakfast biryani burrito. Photo: Spicebox © Provided by South China Morning Post Spicebox Organics' breakfast biryani burrito. Photo: Spicebox

"Our challenge was in creating dishes whose ingredients can be used in one or more dishes, keeping it sustainable, helping to reduce waste, [and still] providing flavour," said Chopra.

Kisum Chan, the co-founder of Paddi by Rice Inc, a social enterprise that reinvests profits in vulnerable farming communities, won the Food Hero award for his work promoting substantial change to the food system.

Treehouse, a vegetarian restaurant in Central, won the Good to Go award, dedicated to the service provider that has led sustainable packaging and delivery alternatives. Circular City, which works to make cities more sustainable through technology, took the Innovation award.

Treehouse, a vegetarian restaurant in Central, won the Good to Go award. Photo: Treehouse © Provided by South China Morning Post Treehouse, a vegetarian restaurant in Central, won the Good to Go award. Photo: Treehouse Haoma Bangkok won the Society award. © Provided by South China Morning Post Haoma Bangkok won the Society award.

Haoma Bangkok won the Society award, Sakti Elixir at Fivelements Habitat was given the Sourcing award, while Belu, a UK beverage company, received the Supplier award, and Hong Kong University of Science and Technology was handed the Landlord Choice award.

The Food Made Good network works with more than 12,000 restaurants around the world and is the official sustainability partner for the World's 50 Best Restaurants and Bars. The Hong Kong chapter has more than 70 food service and supplier members.

"As food is a major contributor to climate change we must continuously reinforce the message that all [food and beverage] players can contribute to a better future," said Heidi Yu Spurrell, CEO of Food Made Good HK.

Heidi Yu Spurrell is CEO of Food Made Good HK. Photo: Jonathan Wong © Provided by South China Morning Post Heidi Yu Spurrell is CEO of Food Made Good HK. Photo: Jonathan Wong

This article originally appeared on the South China Morning Post (www.scmp.com), the leading news media reporting on China and Asia.

Copyright (c) 2021. South China Morning Post Publishers Ltd. All rights reserved.

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