It’s Food. Not Waste

In my talks, I have often spoken of the benefits of food donation or food rescue. In this video, I followed one of Hong Kong’s leading food rescue organization – FoodLink to share a meal at one of their beneficiaries – Grace and Faith Church in Kwun Tong.

A meal is more than just food – it becomes an opportunity to share, to care, to rest and to come together.

 


Event: It’s Food. Not Waste.
Organiser: Daisy Tam
Venue: Hong Kong
Video (credit): Richie Fowler
Video URLhttps://youtu.be/S90iBDk5RII

The Future of Food and the City: Security, Sustainability or Resilience?

Hong Kong and Singapore are often considered twin cities on the global stage – it is similar in terms of size and wealth. In this long awaited opportunity to speak in Singapore, I presented the case of Hong Kong. I also learnt a lot about Singapore initiatives from Saidul Islam, Associate Professor of Sociology at NTU, whom I met at MIT when we were both visiting scholars. The cherry on top of the cake is meeting the Foodscape Collective, a group of like-minded scholars, students, activists who are working towards a more food secure Singapore.

 


Event: The Future of Food and the City: Security, Sustainability or Resilience? A critical view on Hong Kong’s Urban Food System
Organisers: Nanyang Technological University Singapore School of Social Sciences & Environment and Sustainability Research Cluster.
Venue: Nanyang Technological University Singapore.

Cultivating a better Hong Kong through Urban Farming

Very pleased to be invited to speak on the topic of urban farming at the launch of the Rooftop Republic Academy at the Business Environment Council.

My view is that urban agriculture is not a thing of the past, many cities in the world are experimenting with different modes of growing food in the city as a way of building resilience. Initiatives like the Rooftop Republic Academy is a forward looking initiative that trains future farmers, farming can be a vocation and not just a hobby!

Fellow panel members include:

  • Peggy Chan Chef & Owner of Grassroots Pantry,
  • Tony Ip Founder of Tony Ip Green Architects Ltd,
  • Yu Wing Wong CEO of Hong Kong Organic Association

Event: Rooftop Republic Academy launch
Organisers: Rooftop Republic
Venue: Business Environment Council
Photo/ Illustrations (credit): Rooftop Republic
Link: https://www.rooftoprepublic.com/rooftop-republic-academy-launch

Food Security & Resilience Hackathon

What did you say? A hackathon on food security and resilience? How could I not jump at the opportunity to participate in this exciting event hosted by Northeastern University’s School of Journalism in Boston!

Over the weekend, designers, data scientists and story tellers from a range of disciplines and industries came together to tackle the vulnerabilities of our food system. Bringing a bit of Hong Kong to Boston, my team “Gourmet Disco Apocalypse” looked at how weather events affect food prices. Powering through the weekend with pizzas and hackathon essentials, our team came in second!!

 


Event: Sourcing Boston: A Food Security and Resilience Hackathon
Organisers: Northeastern University
Panel Members: Daisy Tam (Hong Kong Baptist University), …
Venue: Northeastern University School of Journalism
Photo/ Illustrations(credit): Josh Qualls
Link URLhttp://www.storybench.org/nu-hackathon-inspires-creation-tools-access-understand-bostons-food-resources/

Better Business Innovation Series

As part of the Better Business Innovation Series, the American and British Chamber of Commerce (Amcham & BritCham) brought together key players in sustainability, from start-ups and NGOs to established businesses, members of government, academia and the investment community to explore the challenges we face in the Food and Beverage sector.

Hong Kong has the highest restaurant to population ratio in the world which is why the F&B sector is the key player in the push for change. Donating surplus food is the first step to better use our resources and in this talk, I took the opportunity to call on the audience to make an effort and “lead the change”.

 

Fellow speakers include:

  • Leah Birkby, Live Zero, on zero waste grocery shopping
  • Jingyi Li Blank, Director, Mintz Group, on due diligence in the food supply chain and the role of money
  • Dr. Ulrich Boettger, Director, BASF Hong Kong, on the science of tomorrow’s food sustainability
  • Sonalie Figueiras, Founder and Editor-in-Chief, Green Queen, on eco-wellness
  • Michelle Hong, Co-Founder, Rooftop Republic, on urban farming in Hong Kong
  • Kary Lau, Program Manager, Food Angel by Bo Charity Foundation, on food rescue and food assistance
  • Prof. Daisy Tam Dic-Sze, Assistant Professor, Hong Kong Baptist University, on the ethics of food
  • David Yeung, CEO at Green Monday, on the global food revolution and plant-based movement
  • Sophie Le Clue, Director of Environment Programmes at the ADM Capital Foundation, on sustainable seafood
  • Bobsy Gaia, Ecopreneur & Founder of MANA!, on being a sustainable brand
  • Dr. Merrin Pearse, The Purpose Business (facilitator)

 


Event: The Future of Food – Challenges to the Food Security & Sustainability Agenda
Organisers: The American Chamber of Commerce and British Chamber of Commerce
Venue: Campfire Tai Koo, Hong Kong.
Link: https://amchamhk.eventbank.com/event/8127/

Zero Waste Journey Podcast Episode 4 cover

A Zero Waste Journey

A wonderful occasion to discuss LIVE on air on the effects of food waste in the city. My position has always been that its food, not waste, so how do we create a more effective and equitable urban food system? Looking at food rescue NGOs and the challenges they face, I share a few thoughts on how we could better use our resources.


Title: A Zero Waste Journey – LIVE On Air: Tackling Food Waste in Asia’s Most Gluttonous City
Host: Sonalie Figueiras (Green Queen), Regina Larko (#impactpodcast)
Panel members: Daisy Tam (Hong Kong Baptist University), Janice Leung-Hayes (Honestly Green).
Venue: Garage Society
Linkhttps://www.greenqueen.com.hk/a-zero-waste-journey-live-on-air-podcast-series/

Backchat RTHK radio cover image

Food Waste Recycling

A morning ramble on RTHK’s BackChat programme to share my thoughts on food waste recycling. I’m calling on industries to take the lead and change the culture of throwing out surpluses. (from 49:13)

 


Title: RTHK Radio 3 Backchat / Food Waste recycling
Host: Hugh Chiverton and Danny Gittings
Venue: RTHK Radio 3
Link: www.rthk.hk/radio/radio3/programme/backchat/episode/503042/archive/0
Timestamp: 49:13

Interview on Food Security by World Green Organisation

譚迪詩 談糧食供應問題

An opportunity to discuss the state of Hong Kong’s urban food system. How do we begin to build a stronger, more food secure city? From production, to distribution and consumption, I offer my thoughts on the subject.


Event: -綠色創富 – 譚迪詩 談糧食供應問題
Host: 余遠騁 William Yu, World Green Organisation
Link:  https://www.youtube.com/watch?v=br-llImLScw

SCMP illustration for Six Hong Kong Zero Waste Champions article

Hong Kong Zero-Waste Champions on South China Morning Post

Featured in South China Morning Post as one of six women leaders of Hong Kong’s “zero-waste” movement. I spoke to Lauren James about my research journey – from the humble beginnings of working in Borough Market to my current projects at Hong Kong Baptist University and beyond.

The article featured the vertical garden, where I grow edible greens with my students as part of the Food, Culture and Society course I teach at BU. I started the micro urban garden 5 years ago as an exercise to turn waste (plastic bottles and vertical space) into a resource and also to encourage students to learn about our food system. Education is key to long term change.

 


Title: Six Hong Kong Zero-Waste Champions – women campaigning to make the city greener
Author: Lauren James
Photo: Jonathan Wong
Source: South China Morning Post
Link: http://www.scmp.com/magazines/post-magazine/long-reads/article/2135402/six-hong-kong-zero-waste-champions-women
PDF: save the article

Partners in Slovak!

I gave an interview in English for the Solvak journal Kapital which published an issue on waste earlier this year. Lukaś Likavčan posed questions on the contemporary socio-economical patterns of production and consumption in the context of Hong Kong. I wish I could read the piece!


Title: Sme spoločníci pri jednom stole, nemusíme plytvat
Author: Lukáš Likavčan
Source: Kapital
Photo: Mateij Gavula
PDF: Save the article

Backchat RTHK radio cover image

Fake Food

Catfish instead of Grouper, Wagyu instead of Kobe …what next? Talking about fake food on RTHK Backchat. I think traceability, local producers = shorter supply chain might be the first steps.


Title: RTHK Radio 3 Backchat / Fake Food
Host: Jim Gould and Mike Rowse
Venue: RTHK Radio 3
Link: www.rthk.hk/radio/radio3/programme/backchat/episode/484301
Timestamp: 50:53

City University Creative Media Colloquium

Speaking to a packed room of students at City University was a great way to kick start 2018! Introducing students from the School of Creative Media with diverse backgrounds in Art, Animation, Photography Digital Video, Games, Installation to the study of food was as challenging as it was rewarding. The talk “Securing our Food System” invited the audience to rethink our food system.


Event: Hong Kong City University, Creative Media Colloquium
Organisers: Daniel Howe (School of Creative Media, City University of Hong Kong)
Venue: School of Creative Media, City University.
Link: https://sm2703.wordpress.com/2018/01/

Customers Shopping in TST by Edward Wong

Tis the season to be… sustainable

The festive season is a time of celebration, and unfortunately also a time of excess. As Christmas draws near, Laurie Chan from the South China Morning Post invited me to share my thoughts on sustainable consumption.

The truth is there is no easy solution. Avoid over-buying and plan ahead for left overs might tackle the problem on a household level, but the amount of restaurants that have over stocked because customers did not make good on their reservations also create waste. Food donation is key, but that should not be a justification for our habits of consumption.

 


Title: ‘Tis the season to be … sustainable”
Author: Laurie Chen
Source: South China Morning Post
Photo: Edward Wong
Link: www.scmp.com
PDF: save the article

HK Academy 2017

Hong Kong Academy

As part of the Interdisciplinary Unit of their IB curriculum, this group of Grade 7s spent the whole week learning about food security. Speaking to a group of 60 well-informed and curious minds was quite the challenge – what a lively discussion!

Despite the fact that there is no such thing as Food Studies in Hong Kong, I’m glad to know that the topic is slowly making its way into various curriculums!

 


Event: Interdisciplinary Unit
Organisers: Cindy Fok, Hong Kong Academy

Consuming Nature

The Zurich University of the Arts hosted a talk series on the topic of Ecologies: Matters of Coexistence for their graduate students coming from Switzerland, Singapore, Taiwan, China and Hong Kong as part of their Transcultural Collaboration programme.

Consuming Nature was a dialogue between myself and Artist Tsang Tak Ping with a good 60 people in the audience thinking together about our relationship to nature and what it means to co-exist.

 


Event: Ecologies: Matters of Coexistence/ Consuming Nature
Organisers: Nuria Kraemer, Connecting Space (Zurich University of the Arts)
Panel Members: Daisy Tam (Hong Kong Baptist University), Tsang Tak Ping (artist)
Venue: Connecting Space
Link: mailchi.mp/05e40360dc86/upcoming-events-september-2017?e=27e20921ba
PDF: Save the PDF

Food’s Future Summit 2017

Food’s Future Summit is a one-day event that brought together practitioners and entrepreneurs who are keen to change the way we eat. My panel “The Big Picture” kickstarted the day by looking at the bigger picture of global food trends, the challenges we face and alternatives that might change our food future.

Kudos to the organisers for making this a low-waste event, with refillable fountains, collapsible Tupperware, and on-site composting, this was certainly one of the most thoughtfully planned event I have attended!


Event: Food’s Future Summit 2017
Panel Members: Daisy Tam (Hong Kong Baptist University), Richard Brubaker (China Europe International Business School).
Organisers: Foodie
Venue: Eaton House
Link:  www.foods-future.com/welcome
PDF: See the speaker program

Food Future 2017 Poster

Food’s Future – 5 Questions with Dr. Daisy Tam

Ahead of the Food Future Summit, I was asked about my hopes and fears for the future. Issues of overpopulation, intensive agriculture, over consumption were my list of usual suspects.

What threw me was the final question of what is my favourite food, as an advocate of sustainable food systems, I had to choose my answer very carefully. Find out the answer in this interview and be apocalyptic ready!

 


Title: Food’s Future: Five Questions with Dr. Daisy Tam
Author: Foods Future Summit
Photo: Phoebe Yeung
Source: www.afoodieworld.com | www.food-future.com
Link: www.afoodieworld.com/foods-future-summit/8694-food-s-future-five-questions-with-dr-daisy-tam
PDF: Save the PDF

zero waste heroes in hong kong

Zero Heroes – HK’s Most Inspiring Zero Waste Kings & Queens

Featured in Green Queen as one of the Zero Heroes, I talked to Jenny Star Lor about the beginnings of my research and how the push for change has to go beyond our own plate.

 


Title: Zero Heroes: Hong Kong’s Most Inspiring Zero Waste Kings & Queens
Author: Jenny Star Lor
Photo: Phoebe Yeung
Source: Green Queen
Link: www.greenqueen.com.hk/hong-kong-zero-waste-heroes
PDF: Save the article

Putting the Crowd to Work at MIT

This has been a long-awaited workshop. Taking place in the prestigious Massachusetts Institute of Technology (MIT) in Boston, this seminar brought together academics and researchers working in the field of urban resilience. It was a great opportunity to share our proof of concept that Tomas Holderness and myself have been working on for HKFoodWorks.

The seminar considers the potential of the crowd to both disrupt and compliment physical urban processes and addresses how to further generalise the geo-spatial intelligence enabled by new technologies and open source software. We will consider the political and ethical implications of this potential shift in terms of the potential transformation of citizenship and participatory constitutive possibilities and also with regard to the implications of more processed-based, relational and real-time framings of problems themselves.

 


Event: Putting the Crowd to Work
Organisers: Tomas Holderness (MIT Urban Risk Lab)
Panel members: Daisy Tam (Hong Kong Baptist University), David Chandler (University of Westminster); Tomas Holderness (MIT Urban Risk Lab)
Venue: MIT

Britain’s new wave of militant grocers

In this January, Niftie’s grocery store that sells things which would have been thrown out by a mainstream supermarket, finally arrives in little old Dover. Shelves are piled with food well past its best before date. Niftie’s has also expanded online where it competes with Approved Food, a discount specialist that stocks 2,000 items which are surplus or close to their best before date. For the Real Junk Food Project, a charity which operates a chain a “pay as you feel” cafes using surplus food, school food programme and sharehouse food stores in order to tackle the problem of food waste and hidden poverty in the UK. And this new wave of militant grocers gives hope to both you and me, perhaps sustainably.

今年一月,一家由非謀利社會企業Niftie運作的食品雜貨店降落至英國東南部近海邊的多佛小鎮,店內貨架上整齊地排列出各式各樣已經過了「 最佳食用日期」的食品。這些食品都是從主流超級市場所棄置而收集得來的。除了實體店,Niftie更加入網上購物的行列,與Approved Food成為對手,同為向大眾提供網上平台平價消費可食用或接近「 最佳食用日期」的剩餘食物,以致減低剩食及解決貧窮問題。Approved Food網上店更有約近2,000種可食用的剩餘食物供應給市場。有另一註冊為慈善團體的Real Junk Food Project則利用可食用的剩餘食物運作咖啡室,消費者可隨自己的喜好為食物自由訂價。同時,咖啡室提供了空間儲存被棄置但還可食用的剩餘食材及舉辦有關剩食工作坊,以作推廣教育之用。這可說得上是一個百花齊放的美好景象,寄望能可持續發展下去。


Title: Britain’s new wave of militant grocers
Photo: Richard Saker for the Observer
Source: The Guardian
Linkwww.theguardian.com/lifeandstyle/2017/feb/26/britains-new-wave-of-militant-grocers-food-waste?CMP=fb_gu

Chi Ho Fan via Facebook

Abandoned Crips

Hongkongers collected an estimated 8,400 boxes of Calbee crisps, just a week past their “best-before” date, after they were found dumped at a Tuen Mun refuse collection centre (Hung Cheung Road Refuse Collection Point). Some internet users alluded to the lack of a Good Samaritan food donation law in Hong Kong in order to explain why the owners of the snacks may have discarded them.

有香港市民在屯門洪祥路垃圾收集站外發現約8,400盒卡樂B薯條及把它們帶走。由盒上標註的「賞味期限」可顯示產品至當天大約過期了一週。網民認為這次產品的持有人之所以大量棄置薯條是由於香港未有為捐贈食物免責而且進行討論或立法。


Title: Calls for ‘Good Samaritan’ law after 8,000 just-expired boxes of crisps dumped
Source: Hong Kong Free Press
Photo: Chi Ho Fan and Ricky Ng, via Facebook
Linkwww.hongkongfp.com/2017/02/07/calls-for-good-samaritan-law-after-8000-just-expired-boxes-of-crisps-dumped/

Sweet Gummy Candy

Around 67000 rolls sweet gummy candy were abandoned in a Yuen Long (Tong Tau Po Village) dumpster because they are just past or close to their “best before” dates. One neighbour came quickly and saved as much gummi as she could. Later she might share those very close to ‘best before’ date of this month with other neighbours. As these events came quick and fast in this city, Mr Edwin Lau, Executive Director of The Green Earth claimed that it’s been caused without the implementation of a “Good Samaritan” law and quantity based system for municipal solid waste charging.

這批被棄置在元朗塘頭埔村迴旋處一個垃圾站內的橡皮糖部分糖果標示的「最佳食用日期」為本月,現場所見,共5板,每板112箱,以每箱40包、每包含3筒能得利計算,共有約6.7萬筒遭棄置。有居住在附近的街坊到場取貨,把糖果暫存在家中,稍後再一月才到期的派給街坊。對於接二連三有大批剛過期的包裝食品被棄置,綠惜地球總幹事劉祉鋒認為是香港至今未就「廢物按量收費」及《好撒瑪利亞人食品捐贈法案》 立法所致。


Title Article: 元朗大批「過期」橡皮糖被棄 市民拖車仔一人救廿箱貨派街坊
Source: hk01
Linkhttps://www.hk01.com/港聞/65897/元朗大批-過期-橡皮糖被棄-市民拖車仔一人救廿箱貨派街坊

Food Sharing Hong Kong

Food Sharing Point

Food Sharing Hong Kong is a project initiated by Hang Shuen, a female reporter in her 20s who returned to Hong Kong after working in Germany for three years. The concept is simple – a community fridge that welcomes individuals to leave or take edible food in order to reduce food waste. The idea has taken off, spreading from its first location in Sham Shui Po (Papillon), to Yau Ma Tei (3 Tak Cheong Lane) and also North Point (Ahimsa Buffet) in just three months.

深水埗社區雪櫃 食得唔好嘥

在德國當記者的 90後女生幸璇,趁着暑假回港期間,將當地共享食物的經驗帶回香港,她在深水埗發起實驗食物分享平台社區雪櫃,宗旨好簡單:食得唔好嘥。共享食物平台「社區雪櫃」,由5月中至今短短3個月,已由深水埗大南街的Papillon茶室,延伸至北角的無肉食和油麻地的德昌里三號,相信還可一直發酵下去。

 


Title: 深水埗社區雪櫃 食物任捐任取唔好嘥
Source: top!ck. hket
Link: http://topick.hket.com/article/1437657/Witty%20-%20深水埗社區雪櫃%E3%80%80食物任捐任取唔好嘥

Title:「社區雪櫃」發起人李幸璇:讓民間自發下去
Source: : top!ck. hket
Link: http://topick.hket.com/article/1492305/「社區雪櫃」發起人李幸璇:讓民間自發下去

 

Hong Kong Farms, photo by Bobby Yip

HK now imports nearly every single thing it eats

After my TedX talk on Hong Kong’s Food Security, many were shocked to learn how vulnerable Hong Kong’s food system is. Quartz Journalist Echo Huang followed up with an interview to get the low down on how cities like Hong Kong, actually feeds itself.


Title: Hong Kong now imports nearly every single thing it eats
Author: Echo Huang
Source: Quartz
Photo: Reuters / Bobby Yip
Link: qz.com/827508/hong-kong-now-imports-nearly-every-single-thing-it-eats/

How Secure is Food? Tedx Wanchai 2016

An opportunity to speak to an audience of 1200 at the Academy of Performing Arts – the largest Tedx event here in Hong Kong!

In spite of its status as Asia’s gourmet city, Hong Kong is in fact NOT food secure. “How secure is food? The case of Hong Kong” gives a quick overview of our urban food system and urges the government, businesses and individuals to put food on the agenda in order to start the change we need today.


Event: Tedx Wanchai 2016 Crossroads
Organisers: Tedx Wanchai
Venue: Academy of Performing Arts
Illustrations: Graphic recordings by www.ideaink.co
Link: www.youtube.com/watch?v=2p5hjUAh3CI

Backchat RTHK radio cover image

Habits of Eating Out

According to a recent survey, a third of Hong Kong’s population is eating out every day. In this episode of RTHK’s Backchat, I was invited to discuss the effects of this.

Many people eat out because restaurants are relatively affordable in Hong Kong and most people find it convenient. However shopping, preparing and cooking can offer more than just a healthier meal, it’s a way of reconnecting and learning about food.

 

 

 

 


Title: RTHK Backchat / Habits of Eating Out
Host: Hugh Chiverton
Panel Members: Daisy Tam (Hong Kong Baptist University), Jason Black (Hong Kong Chef), Winsy Leung (Hong Kong Dietician Association).
Venue: RTHK Radio 3
Link: http://podcast.rthk.hk/podcast/item_epi.php?pid=177&lang=zh-CN&id=75566
Timestamp: 04:00

譚迪詩:「看不見」的城市糧食安全危機

In this opinion piece (Initium), I was invited to write about my research on Hong Kong’s food system. Framing the issue of hunger and food waste in the wider context of food security, I argued that food waste is everyone’s problem. Building a secure food system is not just about poverty alleviation or environmental protection, but the fundamental foundation of sustainable urban development. (in Chinese only)


Title: 譚迪詩:「看不見」的城市糧食安全危機
Author: 譚迪詩Daisy Tam
Source: 端傳媒 Initium
Visuals: Stan Diers (SD)
Link: www.theinitium.com/article/20160731-opinion-daisytam-food/
PDF: Save the article

Curbing Food Waste with Technology

As part of the month long event aimed at using technology to tackle food waste in the F&B sector in Hong Kong, Metta held a series of 5 workshops bringing together industry leaders, start-ups, NGOs and researchers into discussion.

I was invited to present alongside the Economist Intelligence Unit to speak on food security. On a macro level, the global food security index identifies a country’s strength and weaknesses in order to pinpoint areas of action and policy needed to plug the gaps in the food system. Zooming in to the case study of Hong Kong, I looked at how the city feeds itself and demonstrated the urgent need to diversify and maximise our food resources. Playing a key role in this are food rescue NGOs who are also present in the discussion.


Event: The Future of F&B Tech in Hong Kong, Can Hong Kong use Tech to Curb food waste?
Organisers: Keshia Hannam (Mētta)
Panel Members : Daisy Tam (Hong Kong Baptist University), Trisha Suresh (The Economist – Intelligence Unit).
Venue: Mētta

763-Trouw

Eating Habits

An interview by the Dutch newspaper Trouw on the Hong Kong’s eating habits and sustainability. Cultural behaviours and trends affect the way we consume, but education can raise awareness and create change in the long term. Featuring the vertical garden which I started with my students, I explained how learning about food could be the seed of change. (in Dutch only)


Title: Het Chinese vlees is zwak
Author: Kees de Vré
Source: Trouw
Photo: epa
Link: www.trouw.nl/home/het-chinese-vlees-is-zwak~a8095f62/
PDF: Save the article

Salads on the edible wall at Hong Kong Baptist University

The Edible Wall

As part of the Knowledge Transfer Project “Greener Living – micro urban farming and turning waste into resource”, I started a vertical garden to grow an edible wall with my students where we planted organic vegetables using wasted resources.

The garden is designed for the specificities of Hong Kong living. Space is at a premium in this land-challenged city, so I designed the garden using the vertical space of walls to mount empty water bottles as planters. The biology department also donated compost made from leftovers from student canteens to fertilize our vegetables. Students learnt about the food system as they grew kale and lettuce right by their classroom. One of my student who also part timed as a chef shared recipes when we harvested our local produce.

Discussing the harvest in front of the vertical garden at HKBU

 


Event: Harvest Festival
Organisers: Dr Daisy Tam
Venue: Hong Kong Baptist University

Title: 浸大都市種植有機菜收成
Author: 高鈺
Link: http://paper.wenweipo.com/2014/02/19/ED1402190011.htm
PDFsave the article

Traditional Hakka Tea Cakes

In a Grain of Rice

I was invited to chair the session called Food for Thought at Asia Society. The event was called “In a Grain of Rice: Food & Culture for South and Southeast Asia”. I shared examples drawn from my research and own experiences to discuss the cultural significance of rice and reflected on how food  bring communities together through participatory practices.

I invited my friends Ah Chuk and Kwai-Chun, organic farmers from Choi Yuen Tsuen to feature their famous char guar (Hakka Teacakes) at the event.

Choi Yuen Tsuen is located in the Northeastern New Territories, one of the few places left in Hong Kong that still practiced agriculture. The village made headline news in 2009-2010 when villagers joined forces with civic society groups to protest against governments’ plans to build the Guangzhou-Shenzhen-HK Express Link that would go through the village. Choi Yuen Tsuen became the symbol of the struggle between maintaining a way of life and urbanisation.

 


Event: In a Grain of Rice: Food & Culture for South and Southeast Asia
Organisers: Asia Society Hong Kong Centre
Panel Members: Daisy Tam (Hong Kong Baptist University), Yoshiko Nankano (University of Hong Kong), Michael Leung (Hong Kong Farm).
Venue: Asia Society Hong Kong Centre

Title: Rice is part of our shared culture, but few consumers know much about it
Author: Ruth Williams
Source: South China Morning Post
Linkwww.scmp.com/lifestyle/food-wine/article/1406929/rice-part-our-shared-culture-few-consumers-know-much-about-it

Lost Food: Food, Knowledge, Culture

“Lost Food: Food, Knowledge, Culture” was one of the earliest events I organised at Hong Kong Baptist University. I invited a panel of speakers to talk about our forgotten food culture and lost knowledge – from the way food is produced, to the way its prepared and consumed, how little we know shows how alienated we are from our everyday necessity.

 


Event: Lost Food – Food, Knowledge, Culture
Organiser: Daisy Tam (Hong Kong Baptist University)
Panel Members : Daisy Tam (Hong Kong Baptist University); Hing Chao (Earthpulse Foundation Founder); Fung Yu Chuk (Choi Yuen Tsuen farmer); Leung Cho Yiu (local actor/ urban farmer).
Venue: Hong Kong Baptist University


Title: Hong Kong’s Forgotten Food Culture
Author: Charmaine Mok
Source: HK Asia Tatler
Link: https://hk.asiatatler.com/dining/hong-kong-s-forgotten-food-culture
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