{"id":188044,"date":"2022-01-26T08:00:12","date_gmt":"2022-01-26T00:00:12","guid":{"rendered":"https:\/\/thehoneycombers.com\/hong-kong\/?p=188044"},"modified":"2022-01-26T08:36:07","modified_gmt":"2022-01-26T00:36:07","slug":"heidi-spurrell-food-made-good-hk","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/heidi-spurrell-food-made-good-hk\/","title":{"rendered":"Heidi Spurrell from Food Made Good HK is leading the charge towards a more sustainable F&B industry"},"content":{"rendered":"

If you\u2019ve enjoyed a meal at one of Hong Kong\u2019s many restaurants<\/a>\u2014from yum cha<\/a> to fine dining<\/a>\u2014then you\u2019ve likely experienced the input of Heidi Spurrell, CEO and founder of Food Made Good HK. As Hong Kong\u2019s go-to sustainability consultancy in the Food & Beverage sector, Food Made Good partners with restaurants to provide insight and education on how F&B businesses can be more sustainable. We chatted with Heidi about her journey and what excites her for the future<\/p>\n

Heidi Spurrell, CEO of Food Made Good HK<\/h2>\n

Tell us about the story behind Food Made Good HK?<\/h3>\n

Food Made Good was founded in the UK over 10 years ago under the Sustainable Restaurant Association. Its mission is to help foodservice businesses operate more sustainably. In late 2019, they began expanding internationally, opening offices in Hong Kong, Japan, and Greece as well as setting up smaller affiliates.<\/p>\n

Around this time, I had just completed my Masters in Food Policy and a Diploma in Research Methods in the UK. I was also relocating to Hong Kong with my family so everything just aligned for me to begin here.<\/p>\n

Our growth over the last two years has been extraordinary and we now work with more than 70 members with over 300 outlets across Hong Kong. Given that roughly 25% of all greenhouse gases are emitted by the food system, this is a small\u2014but important\u2014step in the right direction. We\u2019re highly motivated and ambitious; we plan to double our membership in the next two years.<\/p>\n

What are some common misconceptions about sustainability and the restaurant industry?<\/h3>\n

I think the biggest is the cost required to operate more sustainably. Most individuals and restaurants believe it\u2019s very expensive to become greener. However, we\u2019ve collected ample data that proves that you needn\u2019t lose money by doing things sustainably. For example, one of our restaurants stopped buying bottled water and instead installed a high-quality water filtration system that provides delicious still and sparkling water. This saves not only the cost of importing bottled water, but also storage space and all the time and effort spent on reordering. And of course, there are all the benefits from eliminating single-use bottles. The return on investment has been incredible. It took the restaurant just one month to recover the initial outlay!<\/p>\n

This is just one of many case studies showing that being sustainable needn\u2019t be costly, and can even be profitable in the long run. It\u2019s truly about educating our clients and members and shifting mindsets. Taking time to fully evaluate your operations, from sourcing ingredients to waste management, will show how even small changes can make a big impact.<\/p>\n

I recommend getting an external perspective, specifically from a third-party consultant like ourselves. This makes it easier to identify the changes you need to make. There are so many aspects to sustainability that it initially can be overwhelming. You just need a moment to stop and think. To slow down from business as usual in hectic Hong Kong.<\/p>\n

If you had to highlight one project which would it be?<\/h3>\n
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A post shared by Future Green Global – B Corp \u2122 (@futuregreen.global)<\/a><\/p>\n<\/div>\n<\/blockquote>\n