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Transforming Hong Kong's food system.

Hong Kong will be Asia’s most sustainable food city by 2050 by transforming Hong Kong's foodservice industry via collaborative engagement.

Photo of Heidi Yu Spurrell
10 11

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Lead Applicant Organization Name

Food Made Good Hong Kong

Lead Applicant Organization Type

  • Small company (under 50 employees)

Website of Legally Registered Entity

How long have you / your team been working on this Vision?

  • Under 1 year

Lead Applicant: In what city or town are you located?

Hong Kong

Lead Applicant: In what country are you located?

Chinese special administrative region

Your Selected Place: what’s the name of the Place you’re developing a Vision for?

Hong Kong

What country is your selected Place located in?

Chinese special administrative region

Describe your relationship to the place you’ve selected.

I set up Food Made Good HK after completing my Masters in Food Policy under the eminent professor Tim Lang. My work with the Sustainable Restaurant Association and Forum for the Future - has inspired me to continue collaborating with businesses to highlight the link between food and sustainability and educate and empower the food industry to take action. Seeing this programme succeed in the UK has inspired me to transfer these learnings and practices to HK - a place where my parents originated before emigrating to the UK. 

HK is a place that is even more food insecure and there is potential to transform the region due to its proximity to mainland China where there is little education of the concept that is sustainable diets. 

I selected HK because of its thriving restaurant scene- it has one of the highest densities of restaurants in the world. Unfortunately this is exacerbating HK's growing waste problem. To make matters worse HKU research shows that HK has one of the highest meat consumption per capita in the world. 

The agricultural sector of HK has greatly diminished, and the food system is heavily reliant on imports. HK imports nearly 90 % of its food and the main source of carbon emissions generated by HK is consumption of meat imports, also making it food insecure and heavily reliant on mainland China for not only food, but also water and energy.

We are 2 full time and 3 part-time employees, based in HK and have extensive experience of working in the food and sustainability sector in the region. We have the expertise, local knowledge and networks to transform HK into Asia’s most sustainable food city. We will do this by working with food outlets to reduce their carbon footprint and to increase the nutritional value of the food they serve, as well as helping them to drive up working standards. 

Describe the People and Place: Provide information that would be helpful for an outsider who has never been there and may have no context about this Place to better understand the area.

HK is a semi-autonomous, special administrative region of China and covers an area of 1,098 sq km. The major languages spoken there are Chinese (mainly Cantonese) and English. 

HK's economy is now dominated by the service sector. The sector generates 92.7 per cent of economic output. 

HK has hit a record high of  having 25,000 restaurants and 40.4 restaurants per 20,000 people. HK's food and beverage industry makes around  $141 million per year

Due to its location, HK has a similar culinary beginning to many other coastal regions of the world. Much like other ancient Chinese cities, growth in the region was dependent upon plentiful access to good nutrition. 

In terms of food trends Hongkonger’s Cantonese cafe culture (cha chaan tengs) has been gradually fading out, with many establishments moving out of the city. Young Hongkonger’s nowadays largely enjoy breakfast or tea at Western chains such as Starbucks or fast-food chains such as McDonald's. 

Half of the people living in HK are overweight or obese. As a result of increasingly unhealthy lifestyles, 10.6% of people between the ages of 30 -74 are at risk of developing cardiovascular problems. One of the main causes is an increasing reliance on junk food rather than healthy options for nutrition. NCDs are preventable.

HK is among the world’s most “food-vulnerable” places, importing nearly everything it eats and drinks. About 90% of its food supply is imported, according to the food and health bureau, and most of it comes from mainland China, including all the fresh beef, 94% of the fresh pork, and 92% of the vegetables. HK is also the number one market for Brazilian beef.

HK's over-reliance on imports exposes the city to global commodity disruptions and price fluctuations. Japanese bank Nomura’s latest “food vulnerability index” ranked HK as the world’s 17th most vulnerable place, not far behind Bangladesh and  Syria. 

Sixty-five years ago, HK produced about two-thirds of the vegetables it consumed. Today, it produces about 2%. Until the 1950s, almost all of the food consumed in HK was produced in the surrounding area. But rapid industrialization swallowed up much of the land available for agriculture and and it soon became easier and cheaper to import produce from China and the surrounding area. 

Now, slowly and on a smaller scale, farmers are starting to re-emerge in HK, supported by a restaurant scene that is savvy to the benefits of a fresh local food system, and farmers' markets are popping up across the city, supported by a generation interested in food footprints, supporting smallholder farmers,  and food safety.

Two-thirds of the world's fish farms are in China, but trust for quality local produce and China seafood is low. Many prefer imports from Japan or other places with a better reputation.

HK is one of the world's most expensive places to buy property, this means that using agriculturally zoned land for farming can be much less cost-effective. That is why some of the newest initiatives in Hong Kong, such as Rooftop Republic, are transforming underutilized spaces like rooftops into green, mostly edible oases.

What is the approximate size of your Place, in square kilometers? (New question, not required)


What is the estimated population (current 2020) in your Place?


Challenges: Describe the current (2020) and the future (2050) challenges that your food system faces.

HK has the second highest carbon footprint per capita in the world, due to the city's high consumption patterns and large volume of imports. A great challenge that the HK food system faces is its heavy reliance on food imports: it imports around 90 per cent of its food goods. By 2050 with growing political tension and shortages of land, food is likely to be used as a political weapon which could lead to regional instability. It is crucial to diversify where food comes from e.g. more imports from other parts of SE Asia will help reduce reliance on a single country.

In 2018 HK had fallen 78% short of the 2030 carbon emissions target set by C40 Cities for high emitting cities. HK is trailing behind its counterpart cities in curbing GHG emissions. The accelerating rate of global warming requires cities like HK's leaders to double up ambition level in fulfilling the Paris Agreement. By 2050 we will see increased rainfall causing crops to die, so we need to be smart about rooftop farming, and use of technology to bridge some gaps. 

HK's growing trend for people to eat out (on average 5-10 times per week) and order takeaway has contributed to a substantial waste problem. In 2017, 68% of HK's waste was sent to landfill. Every year, HK disposes of: 3.6bn Plastic Bags; 1.9bn Plastic Bottles; 1.08bn Plastic Straws; and 760m Coffee Cups. HK's recycling rate lacks behind that of Singapore with the overall recycling rate of 34% and 61%, respectively. With the number of restaurants growing - by 2050  the plastic waste problem will be irreversible with no land fill sites left and even more plastics polluting our oceans.  

HK University found that HK's excessive appetite for meat is the main culprit to its high GHG emissions per capita. The results of the study show that if citizens of HK adopt the governmental dietary guidelines on meat consumption, HK would achieve a 43% reduction in GHG emissions. Thus, simply by adopting a healthier diet and shifting to a less meat and more plant based protein diet, the HK population can actually have a very important role in reducing GHG emissions to the level required to reach the Paris agreement. However this is unlikely with an increase in population and wealth means that meat consumption is likely to continue on an upwards trajectory if there is not a big shift in culture around meat consumption.  

The Coronavirus was likely transmitted from touching or eating an infected animal. Evidence suggests that this was from the tradition of selling fresh meat. By 2050 the population is set to reach 9.8 billion, this increases the likelihood of new infectious diseases spreading, especially when populations are becoming resistant to antibiotics. This points to an urgent need for education and changing cultural patterns to catch up with changing environments; and moving to either modern ways of selling food or better traceability, and hygiene to reduce the likelihood of the transmission of new diseases across international borders. 

Address the Challenges: Describe how your Vision will address the challenges described in the previous question.

Our vision is to make HK the most sustainable food city in Asia by making sure that eating out is good for everyone and has a restorative impact on the planet. We will achieve this by working hand-in-hand with businesses from across the foodservice sector as well as like-minded industry bodies, campaign groups and businesses that supply the sector. We invite businesses to become Members, they then can start to benchmark themselves on sustainability in a standardised way. By improving the urban food system we will contribute to the SDGs.

We will support a constantly growing group of restaurants, cafés, bars, cha chaan teng, workplaces and university caterers across on HK to:

•Use local and seasonal produce to reduce haulage costs and the environmental impact of transport & by collaborating with local smallholder farmers

•Increase the proportion of veg-led dishes on menus, purchasing high welfare, traceable meat and dairy products and address the culture of wet market meat

•Serve sustainably caught fish

•Source fairly traded produce, without modern slavery in the supply chain

•Provide equal opportunities, training, living wage, and clear policies

•Engage with the local community, with schools and charities to support the people supporting business

•Offer advice on balanced menu options, reasonable portions and healthy cooking options

•Improve energy efficiency to save resources to protect the environment and manage water usage

•Manage what comes in and goes out business to reduce wastage and eliminate waste-to-landfill

•Monitor, manage and innovate to reduce food waste

How will we do this:

THE SUSTAINABILITY FRAMEWORK - providing foodservice businesses with a manageable means of understanding, reviewing and acting on the issues that matter. Ten key areas of sustainability are divided under three pillars – Sourcing, Society and Environment, reflecting the need to focus on the food that’s sourced and served as well as the impact that it has on the people growing, rearing, cooking and serving it.

SUSTAINABILITY RATING - is the key tool for assessing how successfully a business is addressing the ten key areas of the sustainability framework and for tracking their progress and that of the industry.

AWARDS-the awards will recognise and celebrate the individuals and businesses at the forefront of the sustainable food movement and provide a platform for businesses to communicate the successful initiatives and innovative ideas they have implemented.

COMMUNITY-our online platform is where businesses can engage, connect & seek solutions, share successes (and failures) and communicate with like-minded individuals who are committed to meeting the same goals. Our monthly gatherings also facilitate networks that cross between Western and Chinese restaurants.  We nurture cross-cultural learning as Western and Chinese restaurants/chefs interact in a closer fashion than normal.

High Level Vision: With these challenges addressed, now provide a high level description of how the Place and the lives of its People will be different than they are now.

HK is Asia’s most sustainable food city. Eating out choices are based on sustainability Ratings. Mililenials and Gen Zs will choose sustainability, and avoid outlets that ignore the issues. Polystyrene packaging and single use coffee cups will be frowned upon, and plastics will be used only for safety reasons. Innovation on cling film replacement means no SUP in the kitchen. Fish, meat and dairy will be a treat. Plant based eating will be the norm and people will be keen to live lives that protect human health and planetary health. Animal welfare is a mainstream topic.  

The city is re-designed to grow plants due to rooftops being utilised for edible herbs and flowers. Sustainable consumption and responsible packaging is the norm and prices are lower due to the availability of alternative packaging. Recycling is mandatory. Carrying reusables is the norm.  Animal derived sickness affecting humans is lower due to stricter government regulation, guidelines and awareness around animal welfare issues. Eating less and better meat will be the norm as well as an abundance of  healthy protein alternatives including cell based fish and Omnipork, at reasonable prices. Routine use of antibiotics has lessened, growth hormones will be banned and the government will be taking a stronger stance in the region on animal farming practices that favour agroecological and regen farming practices. Negative externalities are costed for.

The population will be healthier due to a i) substantial reduction in air pollution; respiratory diseases will be a thing of the past ii) food decisions is not the first thing that is compromised due to reasonable prices. iii) normalised plant-based diet; iv) heart disease, certain cancers, obesity, diabetes and cognitive decline, significantly reduced across the population. Valuing natural resources and food growing is a norm. People feel empowered to make informed food choices when eating out. Experiences are preferred over consumption of goods.

Full Vision: How do you describe your Vision for a regenerative and nourishing food future for your Place and People for 2050?

Our vision is that by 2050 HK will be Asia’s most sustainable city. We will achieve this by creating and supporting an increased reliance on a local food system that produces food safely, transparently, and creates food in a way that is affordable; healthy and good for the planet. We will collaborate with other organisations that are helping to shift population diets towards those that are healthy and sustainable.

2050: HK's food system has been transformed 

In 2020 unsustainable food production was about to tip the world's natural resource balance. Over the last 30 years we have shifted the sector away from high impact foods through education and empowerment- there are now a vast array of alternatives that support for a healthy sustainable diet. Using a pragmatic approach farmers whose livelihoods depended on selling meat now have fulfilling and sustainable jobs. Our ‘less and better meat’ toolkits highlighted the need for high welfare standards and this has led to the introduction of new and ‘better’ suppliers, this was achieved through working with experts such as NGO CIWF. Sustainable suppliers are now the norm and monoculture practices, low welfare meat, unsustainable fish are now a thing of the past. Hong Kong's foodservice industry via collaborative engagement has created a push towards more regenerative agricultural practices and this is contributing to climate stability. 

Through our ethos of collaboration and our community approach we are working with a diverse portfolio of stakeholders who are affecting real cultural change. We are collaborating daily with sustainable suppliers, food service providers, caterers, restaurants, NGOs, chefs, and university academics. Our network continues to grow everyday along with people's understanding of good sustainability practices. 

Our advisory board continues to attract a cross-section of experts and influential people, with diverse backgrounds from across the food and environmental sector, we are drawing on different perspectives to diagnose the priority issues each year. Their term still runs on a rotating 2 year cycle since systems challenges are still complex and changing. Our founding board have been awarded with a number of honours due to their contributions to tackling climate change by transforming the food system in HK. This is where they started from:

Our framework and ratings system devised by working closely with diverse stakeholders: including single issue NGOs like Oxfam for research on the living wage, WWF for climate change and World Research Institution (WRI) have led to real behavioural change, including a 90% reduction in meat consumption and a 90% increase in plant based diets. We have continued to collaborate with Forum for the Future on our work with chefs and this has led to an increase in plant based culinary education.

Through our framework HK diners now choose sustainable options when eating out of home guided by the stickers we provide our restaurant members. 100% of HK’s population now identify as flexitarian; the desire for sustainable plant-based dining has overtaken the desire for meat. Our ‘serve more veg and better meat’ has educated and empowered both members and the public on the need to shift to a more plant based protein diet, and away from meat heavy protein. 

Our Ratings is widely accepted by the industry and has been rolled out across HK. Local businesses (sustainable suppliers with sustainable restaurants) are all connected with each other and this has led to rapid progress. Due to our low Membership fees all food outlets have joined. Our Members use our toolkits on a daily basis and they are available in bilingual format which has helped reach the local market where most of the changes have happened. We have helped them engage and taught them how to communicate sustainability issues with their diners. 

The Ratings system addresses the costs of food and how to make sustainability changes that are economically viable. Our ratings have led to an increase in: diversity and inclusion, gender diversity, equal pay and the living wage across the food sector. Before it was a race to the bottom; now organisations are racing to the top in terms of how they treat their workforce. Small holder farmers are working hand-in- hand with our Members. This has increased understanding of agricultural practices and how food is grown. Our toolkits have led to a substantial reduction in waste. Everyone using our Ratings system is scoring highly because they have increased plant-based recipes, and are sharing knowledge around clever ways to introduce healthy options in eating out of home settings. Our toolkits, for example, have led to communities working together in order to create collective food collection points.

We are now the THE GOLD STANDARD for restaurant sustainability ratings and the HK government has endorsed our programme. The local food culture has now shifted and this has led to a healthier population. Obesity and cardiovascular diseases are now a thing of the past. There is now less strain on the local health service and this has resulted in surplus funds being invested in sustainable community projects and better education. HK has helped to reduce the worlds GHGs and is more politically and economically stable as it no longer relies on one country for most of its food goods. 

Chefs have played a major part in shifting the food system. Through our work the global chef community have been working together in different regions and cities; including the Chef Manifesto initiative- this has led to the scaling up of plant based diets. High profile and food service chefs in HK are working together and continuously developing and promoting regionally appropriate approaches to influencing diets.  

Chefs are designing what we choose to eat, driving innovation in product design for food service and manufacturing, and they are shaping the way the world thinks about food. Chefs are trend-setters and leaders in the food industry and have been critical to shaping a more balanced plate and diversifying our protein choices. Yesterday’s students – are now today’s chefs – and they are playing a crucial role in transforming our attitudes towards food in a healthy and environmentally responsible way. 

Our work has encouraged changes in technological innovation and the way food is produced and consumed. New organisations and methods that started to emerge in 2020 such as Kadoorie Farm and vertical farming have taken off. Cultural conservationists, such as Craig Au Yeung, have been brought together by a sustainable food approach. HK’s indoor fish farming innovation has led to sustainability in the fisheries sector. ChineseU launched the first plant-based studies course in Asia in 2020 now this course is commonplace in every college and university. The amount of plant-based food tech companies from Asia had trebled, before there were only a handful including, Omnipork in Hong Kong and Zhen Meats in China. Cell-based foods are now widely available across Asia. Every food outlet has recognised the potential of moving to a more sustainable approach and this has led to a massive increase in food innovation. 

Our large Membership programme has given us a bigger voice to influence change. We have mobilised and found consensus in areas and this has driven change at a policy level: sustainability solutions are now the norm, there is a comprehensive recycling system and a sustainable fish sourcing policy. HK has banned all plastic and all packaging is now sustainable. HK now has strong policies in food waste, animal welfare and fair trade. Through our large network all restaurants are part of a collective recycling scheme this has lead to a substantial reduction in waste and carbon emissions.  

Our vision has always been informed by the community and our understanding of the local culture. We have been sensitive to the cultural influence of food and understood that a shift in mindsets regarding food habits will take time. That is why we employed sustainability by stealth, and behaviour economics and Service Design to our services. By working with wet market and consumers we have reduced the demands for ‘warm meat,’ this has led to a decrease in the outbreak of deadly viruses. 

In 2020 after only 2 months of operation we had already signed up 26 chefs and restaurant Members and 5 supplier Members and were in talks with the Mandarin Oriental Hotel and by the end of 2020 we had 100 members signed up. Through the Food System Vision Prize funds we were able to scale at speed. This was achieved by bringing more staff on board to help make our vision reality. By creating a mobile version of our Community platform Chefs and restaurateurs were able to really engage with the platform and speed up the movement. 

Thanks to winning the Food System Vision Prize in 2020 we were able to expand our reach to create greater sustainability in the food sector- within 3 years we had reached 5% of the 25000 outlets in HK and by 2050 we have now reached 60 % of all outlets. 

Through our work with chefs, restaurants, food suppliers and food producers, consumers have access to a wide variety of sustainable food options -HK is now the greenest City in Asia.

How did you hear about the Food System Vision Prize?

  • Website

Describe how your Vision developed over the course of the Refinement Phase.

We are collaborating with Professors on ways in which we can educate our future leaders — students from academic institutions as well as from HK’s ICI the Culinary Institute. Our discussions have resulted in a plan for a lecture series on food’s future which has the potential of developing into an annual symposium that would attract visionaries in the industry. We are working to enhance the quality of our toolkits which are designed to provide a synthesis of research along with pragmatic actionable tasks. We are also in the process of redesigning our plastics toolkit for the foodservice sector and localising it for the HK market with the help of the World Wildlife Fund (WWF-HK). Another fruitful partnership has been with the Service Design a School of Design to seek human–focussed solutions for the food industry. We have used the Forum for the Future website, their webinars, and their Futures Centre to seek signals to enable us to be more precise in our refinement content.

Please provide the names of all organizations you meaningfully partnered with to develop this latest version of your Vision (they contributed at least 10 hours of time to the Vision development during the Refinement Phase).

A list of our partners is as follows:

1. Associate Professor Justin Robertson, City University

2. Assistant Professor Bruce Wan, Hong Kong Polytechnic University’s School of Design.

3. World Wildlife Fund (WWF)-Hong Kong

4. The Hong Kong University of Science and Technology (HKUST)

5. The University of Hong Kong (HKU)

6. Informa Markets Industry Event

8. The Sustainable Restaurant Association

9. Assistant Professor Shauhrat S. Chopra, City University of Hong Kong.

Describe the specific steps you took during the Refinement phase to include different stakeholders to develop your Vision, including a description (age, profile, and total number) of the stakeholders engaged, and how you engaged with each.

Our stakeholders include individuals from various sectors of society. Specific stakeholders we engaged with during the refinement stage  included NGOs, suppliers, chefs, our advisory board members, academics and students.

 1) We worked with WWF-HK on an ‘Earth Hour’ candlelit dinner Our expert liaison at WWF is 56 years old and has worked in ocean conservation for over 10 years.

 2) We contacted government-affiliated NGO, Fish Marketing Organisation to potentially collaborate on spreading awareness that local HK seafood is safe, despite myths to the contrary. 

 3) We have joined forces with NGO Lever to utilise their expertise to create a toolkit on cage-free eggs. Lever also provided a supplier list for our members (Nick Cooney).

 4) We invited chef members to talk at our breakfast event as we encourage our members to share successes and failures so we are able to learn from each other. Chef Richard Ekkebus, to share his knowledge and passion about fish with members.

 5) We have engaged 16 MDes students (ranging in age from 21-40) from the Hong Kong Polytechnic University, who are studying Interaction Design and Design Thinking. The students’ work on customer types will be published and enable our members to refine their marketing strategies to target an audience that is sustainably-minded. 

 6) We have engaged 50 undergraduate students from Hong Kong University of Science and Technology to take part in a lecture and foodprint workshop. We piloted the feasibility of our ‘Food’s Impact on the Environment’ workshop and associated interventions for a HK audience before actually offering it as a paid service. 

What signals and trends did you draw from to inform your Vision? Please provide data or examples that back up each signal or trend.

Current signals and trends that inform our Vision span policy initiatives, changing consumer preferences and lifestyle shifts.

Plastic Policy Initiative:

China is banning single use plastics by the end of 2022. Cities like Amsterdam are already integrating sustainability and wellness into their strategy for economic growth, using the ‘donut economics’ model, is a clear indicator that a strategy for green growth will spread. Thus our vision of a more sustainable food future in HK is a logical next step.

Home Redesign: Twitter has offered workers to work from home forever. Homes will be important in personal, social and work life. Our website supports home cooking and chef led recipes are both sustainable and desirable.

Urban Planning: Transportation is free in Luxembourg. Following this trend, it will also be free in our future Vision and our government will fund transport through taxes and subsidies.

With the 4 day work week people appreciate their down time more and will have started to cook more from scratch. CSA boxes will remain popular over the years. The fragility of the food system exposed during COVID-19, will result in a new appreciation for farm workers.

 Restaurants will have more choice of ingredients but within reason. Diversity of plants will be the priority and chefs will have learnt to address this challenge through creativity and menu redesign. Also, chefs will feel obliged to source biodiverse ingredients, as climate change will mean that monocropping is no longer feasible.

 Transition to Plant-based Foods: Plant-based investors have increased according to the Good Food Institute. According to their recent report, “Investments in plant-based food brands have topped US $17 billion since 2009, with the lion’s share happening in the past two years and HKU study showed that by simply eating according to dietary guidelines we can reduce our GHG emissions by 67% (Yau 2018).

  In addition to these trends, other topics from the Forum for the Future website, their webinars, and their Futures Centre also inform our Vision. These are:  (1) transformative mindsets are needed post COVID-19 ‘Planetary Health is Human Health’ — this statement reinforces the work we do in taking a holistic approach to benchmarking our members, (2) coral reefs and fisheries are collapsing, (3)  zoonotic pandemics (4) the Financial Times piece about the need for a universal basic income, (5) the ‘collapse’ mindset with the example of the closing off of supplies of rice trade in Vietnam, (6)  the need for biodiversity heightened, (7) convergence of power, big technology and government surveillance models and dangerous narratives of authoritative control, (8) businesses confronted by deep inequality, (9) restaurants stepping up to feed nations, (10)  the need for a regenerative and distributed model, (11) greater emphasis on wellbeing — only 9% of the UK’s population want to return back to their lives before lockdown.


Describe a “Day in the Life” of a key food system actor within your food system in 2050 (e.g., farmer, chef, supply chain actor, food policy actor, etc.).

Chef Richard eats only plant-based foods as he has seen first hand the atrocities of conventional farming. Eating plants gives him more energy.  He has introduced plant-based foods in his staff canteen. Work meals are 70% plant-based now, in alignment with the planetary health diet recommended by the Eat Lancet Commission. He lives in a community not far from the sea, he chose to place his fish restaurant near the source of his main ingredient. Chefs now look to their surroundings for ingredients and aim for  a minimum of 50% of locally sourced produce. The first thing he does every day is to go for a run. He has a light plant-based breakfast. His menu planning is based on the seasons, but he will still pay a personal visit to the butcher and fisherman on a weekly basis. The short supply chain his restaurant is dependent on ensures resilience, reducing the need for middle men and storage of produce. All stakeholders in his business exhibit strong shared values. He cycles to work. When he arrives he gets an answer on options for a heritage breed. He interacts with his FMG HK app, and checks if his advice notes have been received by his restaurant team who are ready to start prepping for the day. He has a lunch time meeting with FMG to discuss plans to curate a large-scale Future of Food summit. After this he returns to his office he sits at his laptop at his office, to work on his sustainability ratings before going into the kitchen to meet his team. He interacts with HR, Operations and with marketing to get answers required for the Ratings.  

Environment | How will your food system of 2050 adapt to climate change and remain resilient?

We have moved away from consuming 60% of our calories from 4 crops only, giving more room of calories consumed to a wider crop selection. Pulses and legumes are grown everywhere but diverse versions have been cultivated to leverage their incredible versatility. These crops remain healthy for both humans and planetary health and are recognised as a wonder food. We have seen that forgotten or ‘orphan’ crops are no longer rare, but instead used by chefs  as a creative tool. The novelty factor of these gives diners a thrill and  restaurants a competitive edge. Certain diverse crops like the African Pearl Millet,  a small nutrient rich cereal grain, is more commonly grown and eaten throughout the world now, because they thrive in harsh conditions and can grow on marginal lands.  Crops like this make our food system resilient as climate change has meant we have a lot of wet seasons, along with incredibly dry spells. 

Food companies like Knorr with their 50 biodiverse crops, see this as a way to position themselves as  future thinking organisations. They have enabled us to maintain a solid abundance of plant-based foods that thrive in both high water and high dry temperature conditions. Clever scientists have ensured that orphan species (foods that used to be unpopular), are now abundant. Those that are especially good for soils like pulses that fix nitrogen to soil and are beneficial for agroecological farming practices are favored. 

Knowledge about sustainable food systems is high. Our members are getting more and more competitive and have started demanding that farmers grow diverse and exciting crops rather than monocrops. With government subsidies in place, farmers are paid a living wage and in some cases more, as there is a system that rewards sustainable stewarding of land.

We have shifted away from high input practices such as using synthetic fertilizer, extractive methods and monocropping farming systems. Instead we have moved towards a diverse crop system using regenerative practices that is good for managing future unpredictable weather patterns and shocks including drought, disease, pests, supply issues and storms.

We have also found a balance between too little diversity and too much when it comes to crops, because policy makers addressing climate change at the highest levels are considering the wellbeing  of actors across the entire food system rather than just the interests of the privileged few.

Since microplastics were found in human excrement, governments now  take plastic pollution seriously. Single use plastics for kitchens are no longer available for purchase. Less raw material is drawn from the earth to manufacture plastics and demand has fallen dramatically. As a result, alternative solutions are doing well in the market as people not only consider the environmental cost of using plastics but also the social cost. Plastic use is frowned upon in society much like smoking in public or not wearing a seatbelt in cars is today.

Animal derived sickness affecting humans is lower due to stricter government regulation, guidelines and awareness around animal welfare issues. Eating less and better meat is the norm and healthy protein alternatives including cell based fish and Omnipork, is abundantly available at reasonable prices. Routine use of antibiotics has lessened, growth hormones are banned and the government is taking a stronger stance in the region on animal farming practices that favour agroecological and regenerative practices. As a consequence, food is richer in nutrition, and contains fewer traces of synthetic fertilisers and pesticide. Animal derived products are regarded as a treat and therefore these foods are no longer the highest rated cause of mortality on the WHO’s list. The concept that health and diet is intrinsically linked is now common knowledge and widely accepted.

Diets | How will your food system of 2050 address malnutrition in all its forms (undernutrition, micronutrient deficiency, metabolic disease) for the people living there?

Overall our food system directly tackles all forms of malnutrition as a new found appreciation for natural resources and food growing along with a substantial reduction in pollution and synthetic additives means the availability of better quality food for everyone. As our food system is centered around consumption of plant-based food derived from whole foods, and demand for this is high, the cost has come down for popular foods. The government's subsidies for plant-based foods have resulted in affordable, widely available, accessible and equitable food systems for all.
Animal derived sickness affecting humans is lower due to stricter government regulation, guidelines and awareness around animal welfare issues. Eating less and better meat is the norm and healthy protein alternatives including cell based fish and Omnipork, is abundantly available at reasonable prices. Routine use of antibiotics has lessened, growth hormones are banned and the government is taking a stronger stance in the region on animal farming practices that favour agroecological and regenerative practices. As a consequence, food is richer in nutrition, and contains fewer traces of synthetic fertilisers and pesticide. Animal derived products are regarded as a treat and therefore these foods are no longer the highest rated cause of mortality on the World Health Organization’s list. The concept that health and diet is intrinsically linked is now common knowledge and widely accepted. The Eat Lancet Commission Report is widely accepted in Hong Kong and this means we are seeing fewer diet related diseases as diet as the number one risk factor for mortality has fallen away.
Fish stocks are regaining their numbers, the quality of the fish is high and Omega 3 and 6 no longer need to be added into fish meal. Fish farms are now the exception, with fish predominantly finding their natural feed in the wild ocean. Also, cage free eggs are no longer the exception but the norm. Since hens laying eggs produce eggs that are higher in nutrition such as Omega 3 and 6, our populations automatically benefit from this position. Healthier fish stocks, eggs and food growing is linked to healthier population diets.
Governments have encouraged shorter supply chains due to food security needs, mitigating some of the risk with long supply chains. This means food that is grown retains more of its freshness, and nutrients. Farmers are motivated to grow biodiverse ingredients because climate change means mono cropping is no longer viable. By growing more sturdy grains like millets and practicing more rotation of crops to fix nitrogen, farmers have enabled chefs to elevate the biodiversity of foods on our plates and this has resulted in diners eating more of these now popular crops. Chefs are learning about nutrition through our educational programmes and redesigned toolkits which feature accessible infographics that are user-friendly and effective. Their creativity is pushed to serve not only tasty but highly nutritious food, making eating out much healthier.As people feel empowered to make informed food choices and diners show a new appreciation for experiences, chefs now compete on diverse ingredients in their menus, along with the taste and nutritional benefits they are able to provide. With the food system  working with the environment rather than against it, undernutrition, micronutrient deficiency and metabolic disease (including heart disease, certain cancers, obesity, diabetes and cognitive decline) are significantly reduced.
Food Made Good collaborates with like minded organisations to accelerate the changes we need. Groups like Chefs’ Manifesto visit HK on a yearly basis to partake in our annual awards event and side projects like collaborative cooking pop ups, to maximize awareness of nutrition issues.  But this effort to spread awareness is not limited to higher income groups. While HK is a rich territory, it was an unequal society with 21% of the population living below the poverty line in 2020. Recognizing that poor nutrition and the resulting health problems are linked to lower income groups, chefs are now actively involved in building knowledge about food and nutrition among demographics that were historically vulnerable.

Chefs are highly involved in charitable organisations such as food banks and homeless shelters where they volunteer their time to teach about nutrition. By integrating the time spent volunteering into their KPIs, chefs can organize and plan their work in advance. In this way they help to tackle the big issues such as malnutrition in our population  and food’s impact on the environment.

Economics | Where and what will the jobs be that support living wages in your future food system of 2050, and how will these jobs impact gender equality?

In our food system of 2050 wages are set according to ability, ideas, and track record. Hong Kong’s living wage is set much higher than what it was in 2020. The living wage is calculated by considering what it costs to live healthily (accounting for typical rental costs, wellbeing, and travel). Rather than basing on traditional calculations, value is placed on health and wellbeing. Also, gender equality is normalised and there is no need to set quotas for this criteria in the workplace. Governments realise that it is better in any circumstance, to support unemployed people than to allow them to fall into debt, lose their homes, and have to re-start their lives. Unionism is strong in HK and that was the driving force to get businesses and governments on side.
Growing interest in concepts like the Ellen MacArthur Foundation’s circular economy and ‘donut economics’ mean that grassroots, back-to-basics circularity is on the rise among companies and in neighborhoods around the world. At the community level, people are reusing, fixing and sharing more than ever. Bartering is back, and gift-based economies are thriving as neighbors exchange and offer through platforms like Buy Nothing, NextDoor and Facebook.
Although sustainable intensification of farming practices seemed like an oxymoron in the past, we are managing to increase yields now with regenerative methods because our younger generation are taking more interest in where food is coming from. The importance of implementing a circular economy is accepted by not just governments but businesses too. We try to avoid the linear way of designing our services and products but rather think in a model that allows for reuse. As a result, soil health science is given more research funding than ever before.
Due to repeated occurrences of grand scale animal derived diseases, zoonotics research has also received plenty of attention and resources. It was a pivotal moment for governments worldwide when global pandemics repeated themselves after COVID-19. This led to the creation of strong social welfare systems which have allowed workers in all front line roles, including healthcare, firefighting and  F&B  to feel safer in their jobs, and  happier in their workplace. This has resulted in higher quality of service and a preference for a community focused way of life  over individually-minded lifestyles.
Restaurants that focus on high welfare meat consumption have benefited due to the increased knowledge, awareness, and demand for transparency and traceability in supply chains. Members of Food Made Good are well positioned to speak confidently on the issues and challenges facing eating out establishments as they strive to adopt 100% transparency in procurement.
Thanks to the efforts of local food policy councils, the economic impacts of not protecting diverse ingredients such as the risk of floods, tsunamis, or wildfires are well known. These topics are now embedded into education curriculums across all culinary schools and biodiversity is a top priority globally. As consumers and chefs appreciate the important role of farm and food workers, they are paid a living wage and their livelihoods are no longer dependent on low income, hand to mouth jobs.
In 2050 people from both middle income and lower socioeconomic backgrounds work in restaurants, learning about the importance of nutrition for their wellbeing. Restaurants are no longer seen as a place for work as the last resort. Food service is a highly respected industry because the sector is well educated and informed on climate and health issues - through the lens of food they benefited from Food Policy Council education funds. Restaurants and food establishments provide inclusive work environments for all, including those who may need flexible, short work days or environments that cater to individual needs. Back of house jobs are well suited to those with special needs who enjoy defined routines and thrive in jobs such as slicing and chopping. Social enterprises such as Dignity Kitchen and The Nesbitt Centre’s Café 8 are helping to pave the way to bring more opportunities to the homeless and the disabled to better the economic situation of all members of society.

Culture | How will your 2050 food system ensure that the cultural, spiritual and community traditions and/or practices in your Place flourish?

Thanks to education and awareness around ingredients, appreciation of biodiversity has become part of our culture over the years. Interest in the natural world is an inter-generational phenomenon as people of all ages understand the importance of sustainable living.
Social norms have been slow to change as food cultures that consume large amounts of meat and animal derived produce found it most difficult to shift. However, just as shark fin soup at Chinese banquets eventually became a rare menu item, meat and fish days have become only for special occasions.
We now value over 1000 of the over 30,000 plant species we have and consume them regularly and widely as opposed to the 150-200 we consumed in the past due to mono cropping and monoculture. Communities are experiencing a steep learning curve around crop diversity. They have started to grow a wider range of crops to keep soils fertile due to the natural mix of a variety of nutrients. Diverse ingredients are now standard in all eating out establishments and  are much appreciated due to their novelty.  Diners also value the benefits brought about by the shorter supply chains of the food they consume. Shorter supply chains have also led to a shift in community ties as relationships with farmers have become much stronger. Empathy has become the norm during crisis situations and joint community action has become easier due to these closer ties.
Hong Kong has a large coastal community and the fishermen and women are still vulnerable to changing weather patterns, but governments have restored mangroves and peatlands so that this industry is protected. Hong Kong now sells local fish to over 50% of the population as governments have re-focused their food systems to support local, short supply chains. Fish is a low hanging fruit due to the abundance of waters around the territory.  As fisher people are not immune to climate change, they must also strive to sell diverse species in accordance with quotas. Working with the environment rather than against it defines our culture and community values as the natural world is respected.
Food tourism is growing because the interest in farms and fisheries is high. Although land tourism is more popular now due to the high costs for tourists arriving by air.

The heritage of plant and animal breeds is kept alive through tourism and this industry supports small communities.  Experiences are preferred over material goods and visiting a food producer or local market to discuss ingredients is deemed enjoyable. Moreover, doing rather than observing is a popular pass time. Paying for an activity that involves participating in the physical labour of growing food for example, has become desirable. Instead of watching these activities from afar people have become curious about creation, soil and food. People can do this at lunch time when they are working from their offices. Rooftop farms are sponsored by employers and integrated into buildings as they are seen as a wellness benefit. Growing your own herbs and vegetables is considered a therapeutic week day activity.



Technology | What technological advances are needed to transform your food system into one that meets your goals and embodies the values of your Vision in 2050?

Technology must become cheaper and accessible for all. The Internet should be freely available and allow for more transparency and equal access to knowledge and information. For the industry, technology must allow us to anticipate drastic climate impacts such as sudden heavy rainfall and also help us to mitigate the damage by facilitating water collection and turning water into grey water for second use around buildings, gardens and cleaning. Due to melting ice caps, water will be abundant in 2050. However open source technology put in place by government and business leaders should ensure all water is captured in a way that can be efficiently used for consumption by households or other facilities like restaurants.

Food systems actors such as local fisher people must have access to and knowledge about technology that enhances the efficiency of their catches and harvests. AI and blockchain advances should allow for transparent supply chains so restaurants can source from traceable fisheries. These technological developments will save chefs much needed time in 2050. Chefs will be able to use the our Platform to see real time information on their fish orders. Tagging will be widely used on fish caught so chefs can tell the sustainability story to their diners with confidence.


The experts who provide Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) certification along with larger non profit organisations like the Hong Kong Exchanges and Clearing (HKSCC), the Marine Conservation Society and Asia’s Global Dialogue of Seafood Traceability (GDST) must shift their focus and use technology to record and share data, rather than simply reporting on illegal and unregulated practices which will no longer be prevalent.


Technology should be able to help farmers reduce antibiotic use and maintain high health standards expanding on the dairy farm field trials conducted by Connecterra BV in 2020.  Technology should be able to track the likelihood of animals getting sick by watching their steps and roaming patterns and detecting anything out of the norm. Wellness of the animal will be high on the agenda, so technology must be created for that.


Technology should become a true leveller that helps all chefs to source and manage food supplies differently from today. When excess food is unexpectedly available, chefs should be able to  share it on our digital platform for others to use. In this way, technology will ensure excess does not go into a landfill, eliminating GHG emissions from that batch of harvest, while still giving the farmer an income.


In addition, technology must play a larger role in reducing food waste emissions. Rather than forcing sustainably minded restaurants to pay for the privilege to upcycle food and have restaurants bear the costs, government and business should step in. By sharing tools and knowledge, freely available apps which enable sustainable choices to be the easy choices should ultimately be created. Early believers in upcycling of food such as Toastale serve as an example to organisations using this business model. Chefs should be able to prioritise these suppliers over others as the principles of sustainable eating will be at the center of their efforts.  


Our Food Made Good digital platform which is already optimised for laptops, digital handheld devices, and smartphones, will allow members to access all of these technological advances efficiently as the ‘go to’ food sustainability platform for the community.(555)

Policy | What types of policies are needed to enable your future food system?

In order for our 2050 Vision to to thrive a number of diverse policy initiatives will need to be adopted as follows.
1) Polluters must start to pay for externalities. Waterways and air pollution in Concentrated Animal Feeding Operations (CAFOs) must be eliminated. Subsidies must be offered for farmers to become true stewards of the land, so that polluting practitioners are forced to shut down and innovate leading plant-based meat companies to work together, for their cause.The plant based meat companies form a union to make plant based more easily marketable, such as creating policy that food policies can agree to on the terminology, such as plant based hamburgers. This type of policy allows for the public to transition without confusion. The competing meat companies can no longer use their dominance to lobby government.The influence of food companies on governments is a thing of the past.  Also, governments must incentivise green and equitable solutions such as shifting to agroecological farming in order for us to realise our vision of becoming the most sustainable food city in Asia. If farmers are subsidised to be stewards of the land instead of growing for yield then they will feel more purposeful. We need green economy incentives.

2) There needs to be a global food policy council that interacts with smaller city level food policy councils. These councils must issue sustainable policies that are enshrined into law so that globally we are in communication with one another and thinking systematically rather than in silos. Specialism should no longer be seen as the ultimate profession, but rather interdisciplinary thinking and working together for the greater good should be the goal. Holding a position at a food policy council should be seen as prestigious.
3) Food delivery companies should pay a tax for their role in encouraging the use of single use packaging and the transport of goods to individual locations. Regulations that deter the use of plastic will spur innovation in the field of eco-friendly alternatives. This will also help to increase awareness about the problems with plastic-use and change mindsets.  
4) Chefs play a huge role in influencing diets and educational policies. Government and business should offer sizable subsidies to favour and support chefs who choose to educate themselves and their apprentices about sustainable practices. Their elevated position should be predicated on the expectation that they will use their knowledge of food to educate apprentices about the downstream and upstream challenges of the food system.
5) Taxes must become common for high impact foods such as beef, lamb, chicken, pork, cheese and other dairy products. We must farm fewer livestock animals and adopt policies on animal welfare. Policies that enforce a green economy, whereby animals must be used for grazing and intercropping will be beneficial for both animal and planet. Carbon labelling policies should also be in place to entice distributors to consider choosing lower carbon produce.
6) Public transport must be made free to enable equitable food systems. Workers on fields, farms and in processing plants should be able to travel to work without worries of transport costs. Once access to food markets become less burdensome, food deserts will be eliminated and diets will become healthier for all. This will also result in fewer private vehicles leading to a decrease in pollution.
7) Companies must have a subsidised healthy food policy. Healthy meals should commonly be served at work as a result of government and business policies that prioritise health and diet. This will lead to lower employee turnover and higher staff loyalty. Future companies should follow Google’s example in integrating health and wellbeing into an employee’s daily life by reducing the barriers to living healthily.
8) Adoption of a ‘donut economics’ model in HK will allow for integration of wellness into our strategy for economic growth. This model will enable green growth strategies to gain acceptance at all levels. As environmentally favorable policies compel more organisations to work towards a holistic approach, it will become easier to normalise sustainable practices in our community.

9) Work-life balance policies such as working from home and  the 4-day work week should be encouraged.

10) Food and water should be enshrined as a human right. Once food is a right and no longer viewed as a commodity the income gap for global farmers will be reduced and income from food will be spread throughout the value chain more evenly. There will no longer be a bottleneck of a few retailers squeezing profits from the supply chain, and the foodservice sector will also benefit.

11) Policies encouraging the increase of locally sourced produce should be implemented. Governments should incentivise food systems to support local, regenerative, and shorter supply chains.

Describe how these 6 Themes connect with and influence one another in your food system.

Eating patterns have changed. Data shows that increasingly people are eating out more than at home. We’ve reached a tipping point. With this in mind, we have taken a systems approach to tackling food sustainability and consumption. We have focused our work on chefs as one the agents of change. This important stakeholder in the food system is central to shifting diets towards preferences that are healthy for humans, our environment and also animals. Chefs massively influence how we eat, what we eat, when we eat. They are the architects and visionaries of our food culture. We will achieve our sustainable food system by working hand-in-hand with businesses from across the foodservice sector as well as like-minded industry bodies, campaign groups and suppliers. We invite businesses to become members so they can start to benchmark themselves on sustainability in a standardised way across their cohort in that year. We help them to set targets. 80% of populations will be living in urban or peri-urban environments by 2050. We need to ensure that foodservice providers across these spaces are engaged with sustainability in a meaningful way. Our programme has supported chefs in engaging on the topic of sustainability and most importantly on how they can engage with their diners to shift behaviours and cultural norms.

We will support restaurants to:

•Use local and seasonal produce to reduce haulage costs and the environmental impact of transport & by collaborating with local smallholder farmers to improve  local economies. Smallholders are proved to be stewards of the land and care for a resilient farming system since they are motivated to see the long term viability of their livelihoods thrive

•Increase the proportion of veg-led dishes on menus, encourage the purchase of high welfare, traceable meat and dairy products and promote the local culture of consuming wet market meat

•Serve sustainably caught fish

•Source fairly traded produce, without modern slavery in the supply chain

•Provide equal opportunities, training, living wage, and clear policies on ways to embrace sustainable practices

•Engage with the local community, with schools and charities to support the people supporting business [R5]

•Offer advice on balanced menu options, reasonable portions and healthy cooking options

•Improve energy efficiency so as to save resources to protect the environment and manage water usage

•Manage what comes in and goes out of their business to reduce wastage and eliminate waste-to-landfill

•Monitor, manage and innovate to reduce food waste

How will we do this:






Describe any trade-offs you may have to make within your system to attain your Vision by 2050.

What influence might that Economic impact have on Diets?
1. Lower returns for shareholders as food will no longer be a commodity. The Right To Food being enshrined by the Food Policy Councils will mean shareholders looking for quick returns will have to move away from food into other industries.
2. Water will no longer be scarce but the trade off will be that water will be highly managed and controlled, so that it cannot be used by large companies to feed their plantations without the support of local communities.
3. To capitalise on efficiency, leafy greens will be grown in more efficient indoor farms rather than outdoor farms preferred by consumers.
4. Traditional farmers who grow livestock and workers in all related industries will lose their livelihoods. These will include producers of pesticides, packaging and many other such products and services that will no longer be in demand as a result of our new sustainable food system.
5. To maintain free public transport, governments will have to have to put more resources towards the quality and efficiency of transport systems.
8.  Locally sourced food also will mean less choice. For diners, the trade-off will be that eating will not be solely led by want and pleasure anymore.  Likewise chefs will face a trade-off whereby their choice of ingredients will be somewhat limited for the benefit of the environment.
9. A trade-off of healthy plant-based diets will be that the macrobiotic approach to food will have to grow to support a new world of plant-based diners.
10. Supporting sustainable, healthy diets in the community will mean that the elderly will live even longer. The trade-off for governments and societies will be that more resources will need to be allocated to the care of elderly populations.
11. Our digital platform will allow members to share knowledge quickly. The ubiquitous use of advanced technology will ensure transparency and traceability but the trade-off will be the surveillance and privacy concerns that result from too much power in the hands of those who will own and control the technology.
12. Regulations on valuing natural resources will be for the long term. The resulting trade-off will be that food-system policies will take longer to finalise and implement.

3 Years | Describe 3 key milestones that you would need to achieve within the next three years for your Vision to be on track?

Within the next three years we will aim to achieve the following milestones:

i) Increase usage of our digital platforms to build awareness about how everyone can take action to transform HK into Asia’s most sustainable food city. We currently have an average of 2000 webpage views per month. In Q1 and Q2 of 2020 we recorded the below number of followers on our social media platforms: :

Instagram: 487, Linkedin: 295, Facebook: 106

We aim to increase our website monthly visits by 50% and social media following by at least 200% within the next 3 years

ii) Growth: we currently have 30 members of the Food Made Good Platform in HK and the plan is to grow to 100 members in 2020, and 2000 members by 2022.

iii) Digitalisation of all of our materials especially our toolkits, recordings of video content including testimonials and videos of our awards ceremonies. This will serve to make our toolkits and other content accessible to everyone.

10 Years | What progress will you need to make—by 2030—that would set your Vision up to become a reality by 2050?

By 2030 we will need to accomplish:

Policy shifts to reduce waste to landfill (and oceans): Support existing HK government policies aimed at decarbonisation and managing food waste as well as the SDG12.3 goal of halving food waste by 2030. 

Good working relationships with farmers and respective associations. Our target is to work with local farming associations, enabling them to have a bigger audience. 

Close relationships with suppliers. Collaborate with our supplier members will allow for smoother, shorter and more resilient supply of local foods to HK. 

Annual sustainability ratings become the norm. We will have successfully persuaded our members to take their ratings annually and to celebrate these each year with an awards ceremony. 

A growing membership. We will reach 20,000 new member kitchens every three years and maintain a solid membership base over the period.

A strong online presence. To increase activity in our online community and increase of 10% per year of unique and regular visitors to our website.

Strong expertise amongst staff members. Stay on top of  research and trends by ensuring that staff have ongoing professional development opportunities in Food Policy and Food Systems Thinking.

Key to all of this is buy-in from our various stakeholders:

i) Sustainable restaurants will use the sustainable suppliers that we introduce.

ii) Farmers of local and seasonal produce continue to be our allies, providing affordable, accessible and desirable food to all restaurants/chefs.

iii) Farmers will educate themselves on food sustainability issues.

iv) Chefs will champion the programme. 

v) Farmers will connect with our members through the digital platform.

 viii) Members maintain an interest in our digital platform.

viii) Suppliers need to understand that the choice of produce they import to HK has a consequence in terms of their impact such as the carbon footprint, and that they have the power to choose wisely

If awarded the $200,000 prize what would you do with it?

The prize will be used to: 

i) Pay salaries and associated costs of growing the membership platform, and ii) carrying out our project work. 

ii) Cover the monthly costs of supporting activities such as our Sustainability Breakfasts Series.

vi) Organise co-operatives with the likes of upcycling organisations and small fisheries to forge ties for educational purposes.

iv) Digitalise toolkits to make them easy to access and absorb for busy chefs. We have a plan to innovate by introducing webinars and online workshops to make our content more appealing and extend our reach. 

v) Support local enterprises with marketing expertise to spread the word about their role in sustainable food systems in building their presence in the market by providing sustainability communications.

So we can

i) Build  New Membership: to reach 2000 members within 36 months  ii) Driving 6 consultancy projects over the same period will require knowledgeable staff to carry out workshops, consultancy, and training iii) Raising awareness through school and university talks. Setting up sustainability workshops and pavilions at industry events. iv)Hire researchers to follow food trends relating to the future of food and engage local talent by working with researchers such as prof Dirk Pfeiffer.

If you are chosen as a Top Visionary, The Rockefeller Foundation would like to share your Vision widely with a global audience. What would you like the world to learn from your Vision for 2050?

Our Vision for 2050 shows that a systems approach is essential to seeking solutions for a better world. Food is at the heart of many sustainability challenges, whether climate, public health, or biodiversity related. We would be growing the Food Made Good programme outside of the UK where it was born 10 years ago, and localising and adapting it to the local context. 

All stakeholders have important roles to play if we are to shift towards normalising sustainable food systems. We cannot measure what we do not manage, therefore we see our ratings system to be the gold standard in helping the industry to benchmark themselves against each other, and also in setting targets to improve year on year. 

Our framework is standardised, meaning there will be no shifting of the goal posts, all members will use the same structure. 

We can expedite our mission of supporting the foodservice industry to operate more sustainably only by cultivating partnerships with universities, think tanks, businesses, civil society, government departments, and likeminded NGOs. 

We simply cannot go back to before - we need to shift toward a more resilient system, a more distributed system/

Please share a visual that communicates the structure and operation of your food system in 2050. Describe the visual.

Our Chef focused programme.

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Join the conversation:

Photo of michael akande

Hello Heidi,

I really like your vision and I enjoyed reading through your submission. Good luck.

Photo of Heidi Yu Spurrell

Great, thanks Michael!

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