T.Dining by Hong Kong Tatler - - Sustainability Champion -

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...

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