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SUSTAINABILITY
CHAMPION
2018

PHOTOGRAPHY: MOSES NG

PEGGY CHAN,

RUNNER-UP GRASSROOTS PANTRY
David Yeung of
Green Monday More than ever, we’re thinking about what goes on our plate. To reflect the urgency of
has made waves what needs to be done to protect the planet, and to acknowledge the challenges that
this year by are omnipresent in the world of F&B, we feel that now is the right time to commend
engineering the those who are putting themselves forward to enact real change. Peggy Chan’s ongoing
product launch advocacy for plant-based cuisine and more sustainable practices in the kitchen is
of the US-based gaining momentum. Despite being a self-proclaimed introvert, Chan has hosted talks
Beyond Burger— and participated in countless panels on sustainability and green eating to sow the
Hong Kong was seeds of her beliefs. The Collective’s Table series encourages chefs to think more
the first Asian
city to get this about how they can cook meat-free—and preferably egg-free and dairy-free as well—
innovative protein while getting creative in the kitchen, too. While Grassroots is small, it’s also living
patty in summer proof that every person has an important part to play in the health of the planet—and
2017, reigniting that doing good doesn’t mean sacrificing flavour.
interest in a
meat-free diet. Grassroots Pantry, Shop D, 108 Hollywood Road, Sheung Wan, Hong Kong

76 | T .DINING 2018