PEGGY CHAN, GRASSROOTS PANTRY

More than ever, we’re thinking about what goes on our plate. To reflect the urgency of what needs to be done to protect the planet, and to acknowledge the challenges that are omnipresent in the world of F&B, we feel that now is the right time to commend those who are putting themselves forward to enact real change. Peggy Chan’s ongoing

advocacy for plant-based cuisine and more sustainable practices in the kitchen is gaining momentum. Despite being a self-proclaimed introvert, Chan has hosted talks and participated in countless panels on sustainability and green eating to sow the seeds of her beliefs. The Collective’s Table series encourages chefs to think more about how they can cook meat-free—and preferably egg-free and dairy-free as well—

while getting creative in the kitchen, too. While Grassroots is small, it’s also living proof that every person has an important part to play in the health of the planet—and

that doing good doesn’t mean sacrificing flavour.

Grassroots Pantry, Shop D, 108 Hollywood Road, Sheung Wan, Hong Kong

RUNNER-UP David Yeung of Green Monday has made waves this year by engineering the product launch of the US-based Beyond Burger— Hong Kong was the first Asian city to get this innovative protein patty in summer 2017, reigniting interest in a meat-free...