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.
In this interview with Noreen Mir, we chatted about my latest work Breadline – what it is, how it works and how this whole interdisciplinary project came to be.
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.
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.
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.
According to a recent survey, a third of Hong Kong’s population eat 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.