Heat Waves are effects of climate change. Food System activities generate large amounts of GhG emissions and have a huge impact on the environment.
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.
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.
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
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.
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.
As part of the Better Business Innovation Series, the American and British Chamber of Commerce 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.
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.
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.
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.
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.
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)
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.
