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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



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