Why Hong Kong’s food industry is reducing waste and serving more vegan meals than ever before

Chef Shane Osborn is driving Hong Kong’s arm of Food Made Good with the aim of making the food industry more sustainable – with results that include reducing the amount of plastic used, to increasing the variety of vegan options available in the city.

Last December, restaurateur and chef Shane Osborn became president of the Hong Kong arm of Food Made Good, the world’s largest sustainable programme for the food industry which originated in the UK 10 years ago.

Osborn’s aim is to get Hong Kong’s food industry on board with plant-based eating and reducing waste. “It's my job to promote the sustainable initiative and to get people on board to talk to each other, sharing ideas on what steps they can take to make their business more sustainable within their restaurants and the whole food service industry,” says Osborn.

Watch to see how they cook both vegan and sustainably at Osborn's Michelin starred restaurant Arcane in Hong Kong so that you can try the recipe yourself.

Follow STYLE on:
https://www.scmp.com/magazines/style
https://www.facebook.com/scmpstyle
https://www.instagram.com/scmp_style
https://www.twitter.com/scmp_style
https://www.youtube.com/c/SCMPStyle
https://www.dailymotion.com/scmp_style