Hong Kong is far from being one of the world’s more eco-friendly cities. Plastic packaging is used for nearly everything, and recycling policies lag far behind comparable cities in the region. In 2021, just 31 per cent of the city’s 5.67mn tonnes of waste was recycled. Food waste accounted for 30 per cent of total waste that year.
When it comes to food, there are myriad challenges in the city, with its lack of space for farms and reliance on imported ingredients. But a growing number of restaurants are embracing more sustainable practices by re-evaluating supply chains, reducing food waste or crafting menus around seasonal produce.
“I think the main misconception is sustainability is all about just using local produce. It’s not true,” says Ashley Salmon, head chef at Roganic, a farm-to-table concept under the purview of British chef Simon Rogan.