View this email in your browser
Zero Foodprint Asia Monthly  |  30 November 2021

Zero Foodprint Asia
November Newsletter

Dear Friends of Zero Foodprint Asia, 

Countries and cities that have now pledged their ‘net zero’ claims worldwide now surely have their hands full! For an industry sector (FOOD) that’s responsible for more than ⅓ of the world’s GHG emissions, we ought to figure out how to measure, reduce, and mitigate our responsible emissions effectively.

As Phase 2 of the ZFPA Program, the Carbon Neutrality Program, we are now ready to embark on a 6-month research and discovery journey with environmental scientists and software program providers Foodsteps, and in collaboration with City University School of Energy and Environment. With this vital working partnership across sectors, we can leverage on each others’ experiences, knowledge, and data to fill in the gaps that once didn’t exist.

The Foodsteps platform equips food businesses with the tools to become more increasingly aware of their environmental impact in order to create tangible change for future operations. We will collectively work to meet ZFPA's goal to help our partners conduct their restaurants' LCA, which will then produce scientifically vetted assessments of their environmental impacts, suggest workable options to reduce these impacts and save operational costs in the long run. City University Hong Kong's School of Energy & Environment's research will help to extend the LCA database to Asian and regional-based ingredients. A handful of food businesses have been invited to participate during this pilot phase including Sustainabl, Bedu & several more to be announced soon!

 Our Month in a Nutshell  - Farms

Zen Organics

With temperatures dropping in Hong Kong, we’re making the most out of each farm visit. We visited our friend and farmer, Joey, at Zen Organics and admired their 250’000 sq. ft. farm filled in every corner with sprouting tomatoes, strawberries, herbs, young avocado trees, 300 fig trees that were bearing their last fruits of the season and much much more. If you’re looking for a nice weekend activity, we definitely recommend visiting Zen Organic Farm up in Ta Kwu Ling (NT).

Eva's Farm

Ms. Josephine from Homeland Green, and our lovely ZFPA advisory member, showed us around Eva's farm which began growing regeneratively only a year ago! We tasted the most delicious hok tau bok choy, learned more about mushroom substrate, and nutrient amendments via fermented food waste! We’re excited to have been introduced to this regenerative farm in Hong Kong so we can continue learning, supporting, and using it as an example for other farmers as well!

"Regenerative agriculture is an indigenous practice of farming in a way that improves the land that we interact with. I can't just be taking as much as possible for me, I need to be thinking about how I leave this soil in this land better than how I found it."


Green Choice Organic Farm

We’ve been getting to know Farmer Ngai and his wife more this month and it seems they are becoming a regular mention in our newsletter! This month we ventured out with them to Green Choice Organic Farm to learn from farmer Lau on how to sow and grow potatoes. Green Choice Organic Farm is a beautiful, young (<2 years), active farm tucked away in the hills of Pat Heung (NT). The farm is home to 20 bee colonies, a large greenhouse full of seasonal veggies and their freshwater supply comes straight from the mountains. Our board member David (from HK Farmers Pride) has been mentoring this farm from the start and we count ourselves lucky to have met so many farmers through him. 

Pat Fan Pilot Farm

With the help of our technical advisor, Ms. Josephine from Homeland Green, (and a group of Biology students) we have started site preparations for our pilot farmer Pat Fan. Mulch has been applied, various seeds have been sown, homemade soil amendments/nutrients for the plants are fermenting as we speak and we’re looking forward to seeing how Pat Fan’s farm transforms as regenerative practices are being applied!

Adopt a Farmer

And with that in mind, we've also been making progress in formalizing the Adopt-a-Farmer (AAF) program with our friends at Hong Kong Farmers Pride Association! This side program's intent is to connect our partner restaurants to local farmers, allow them to exchange knowledge and develop valuable relationships amongst themselves, as well as to encourage local seasonal production and consumption. Does your restaurant want to shorten your supply chain, source locally from organic and regenerative farms (which helps to grow more healthier, tastier foods while storing carbon in the soil)? Shoot us an email and we’ll be happy to share more details with you!

 What’s going on in December 

02 December: Live on Viu TV!

On December 2nd, Peggy Chan, Richard Ekkebus and Janice Leung Heyes will go live at 8 pm HKT (GMT+8) and talk about how we can reshape and reimagine the guest experience post pandemic, as well as in the midst of the continuous climate crisis. You can register on the Business of Design Week website here.

 Industry News 

Forum for the Future
“Businesses are either working towards restoring our world socially and ecologically, or they are depleting it. Right now, business leaders have a choice: they can lead and help shape the next wave of sustainability - or they can get left behind.” 

Forum for the Future, in partnership with World Business Council for Sustainable Development, just dropped their latest report: “A Compass for Just and Regenerative Businesses”. What does being ‘just’ or ‘regenerative’ actually mean? Why is this mindset shift necessary? How can businesses apply such transformation and shape the future? Have these questions answered and more in their must-have navigational guide. Download it here.

“Farming was always a part of a solution for the crisis that the world can face”


How experts say farmers can reduce greenhouse gases from agriculture
Check out this new video on how Solidarity Farm in Pauma Valley (CA) has implemented regenerative practices!

"The world needs more fools and dreamers"
Want to feel inspired? Watch this beautiful short film on how Hugh spent his lifetime preserving the Hinewai Reserve in New Zealand.

Thank you for sticking around and stay tuned for more news! Let's solve climate change with good food!
You are receiving this email because you signed up for our newsletter.
Update Preferences  |  Unsubscribe

© 2021 Zero Foodprint Asia

Email Us  |  Visit Our Website

This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Zero Foodprint Asia · TheDesk at Kerry Hotel · Hung Hom Bay · Kowloon City · Hong Kong

Email Marketing Powered by Mailchimp