Carol Wong，Breadline 早期義工之一，與Breadline 走過疫情爆發至今，見證由八至十人核心義工，互相補位：打電話到門市確認當晚麵包數量、聯絡義工、執包以至幫忙將麵包即晚送往受助團體；直到今日義工數量增加，運作模式穩定，既看著Breadline兩年多來的變化，疫情亦為Carol 個人帶來轉捩點。
Heat Waves are effects of climate change. Food System activities generate large amounts of GhG emissions and have a huge impact on the environment.
「麵包線」Breadline 由2019年成立至今兩年多，作為香港首個回收剩食麵包的網上平台，拯救的麵包數量多達十萬個，有賴一班來自不同背景、自發投身的有心人，願意為有需要人士獻出時間和心力，究竟是甚麼驅使他們投身Breadline？每位救包英雄背後所經歷的故事會是怎樣？麵包線義工 Breadliner訪問系列，首位受訪義工是Simon。
The anxiety of a citywide lockdown due to COVID has driven the population into another round of panic buying, leaving a trail of empty shelves in their wake.
Interview discussing Covid19 price hikes. I share my views on the vulnerability of our urban food system, the opportunity to address food security during times of COVID, drawing on examples of neighboring cities.
The story of breadline is about food rescue and what happens to food when it can no longer be sold at a bakery, a market, or even a city level. So where do the food go when the shops close?
How do you design technology for good? Breadline is not only a webapp that collects surplus food for the poor, it’s also a tool that encourages participation and enables individuals to work together independently.
Food waste is a global issue, but for Asian cities like Singapore and Hong Kong, the majority of the waste comes from the retail and consumption end of the food cycle.
Our dystopic food system produces both both hunger and excess, a logic so contradictory that seems only possible in dystopic futures of cyber punk fiction.
In every crisis there is an opportunity, and now is the time to rethink what living could mean if we were to put urban agriculture on the agenda. Growing food in the city is not a return to the past, it is a vision of sustainability and resilience.
COVID19 is deepening the hunger crisis. According to Oxfam’s latest report, 12,000 people per day will die from hunger caused by the pandemic pandemic – potentially more than the COVID death toll. Daisy Tam discusses hunger crisis with Karen Koh on RTHK Radio – 123 show.
As the world slowly emerges from the COVID pandemic lockdown, many are wondering what lessons can be learnt from this global collective experience – and what we should do differently – to build back better.
Pushing my trolley around the supermarkets’ empty shelves a few months ago – I couldn’t help but replay the scene from World War Z where Brad Pitt stocks up for doomsday. The pandemic has revealed our food system’s vulnerabilities
Sourcing local and seasonal has become the response to the disruptions seen in our food supply chain. More than just a temporary solution, local production should be part of the city’s resilience planning – contingency for future risks.
The food shortage we experienced during the COVID-19 pandemic revealed the vulnerabilities of our food system. In Hong Kong, we are overly dependent on imports and have little buffer in our supply chain.
So proud to see Breadline featured alongside other innovative projects selected to represent the New Asia in Tatler’s launch issue. In every field and discipline, there are those who break the mould and I am pleased to be considered part of that wave.
Having been asked to reflect on my journey so far, I tried to distil the guiding principle of my research on food systems. I was reminded of a conversation I had with a Michelin star chef, I said “go for the good, not the best” to which he asked “but why?”.
Breadline is Hong Kong’s first crowdsourced food rescue web app that connects donors with volunteers and charities so surplus food can be delivered to those who need it. We want to give old bread new life!
What would we eat after the apocalypse? What future foods would be available and in what forms? In this playful take on the future of food, I threw an apocalyptic feast and invited my audience to a tasting menu of reconstituted eggs, vacuum packed steaks, and canned fruit and freeze dried vegetables.
