Sustainability

The COVID‑19 pandemic resulted in huge disruptions to the global supply chain, leading many businesses – including small and medium-sized enterprises (SMEs), the backbone of the world economy – to recalibrate their strategies and shift to a more sustainable approach.

Throughout the COVID-19 pandemic, millions of surgical masks have been discarded every day in Hong Kong, putting a heavy burden on landfills and potentially posing a threat to the marine ecology.

This story is a part of the Hong Kong Means Business “Powered by HSBC – Bridging the GBA” series.

New Zealand is known as the world’s “last pure land” . In addition to beautiful scenery with mountains, lakes, glaciers and fjords, the islands also offer the purest pollution-free spring water.

Fresh vegetable and fruit salads are rich in nutrients, but the taste can be bland and the grass-like flavour of some salad leaves is not acceptable to everyone.

As the shift to vegetarian diets becomes more deeply rooted in Hong Kong, local start-ups are seizing the opportunity to develop new food technologies. Hong Kong start-up Good Food Technologies has developed a plant-based pork substitute made from konjac (a root vegetable widely cultivated in Asia), coconut oil and soyabeans. The firm's first round of financing attracted HK$12 million (US$1.53 million) which will be used to build new production facilities, develop retail capabilities and grow beyond Hong Kong.