eating

Inspired by the farm-to-bar movement currently taking the culinary world by storm, Hong Kong bar Penicillin champions a closed-loop production model – sourcing most ingredients locally, repurposing surplus cocktail ingredients in its kitchen, using lab food and sending scraps to its fermentation room.

As the world's population grows, the Food and Agriculture Organization of the United Nations predicts human food demand will increase 70% between 2009 and 2050.

From scratch, Vivian Chang and George Chen had built a successful, vertically integrated garment company but after they sold the business 15 years ago, the Hong Kong entrepreneurs began thinking of eliminating plastic pollution.

Growing concern over pollution caused by single-use plastic containers is driving an innovative Hong Kong firm to set up water-dispenser networks allowing thirsty consumers to fill cups or reusable containers.

Self-made industrialist Li Tao-tak (at left, main picture) was born and raised in Hong Kong; he retired from the plastic mould business in 2011 and invested HK$200 million (US$26 million) to establish Zhanxiang Farm in the Hunan Province.

Could you do your bit for the planet by ditching meat for insects?