How to Work With Your Suppliers to Reduce Packaging
You’ve switched to filtered water, ditched single-use napkins and straws and gotten a handle on waste segregation — but what about the packaging that still arrives every day in your deliveries? We asked a few of our Food Made Good-certified businesses how they work with their suppliers to reduce unnecessary packaging, ultimately moving towards systems of reuse.
T’LUR Caviar Is Malaysia’s Premium Sturgeon Roe Producer
Can Malaysian-made caviar hold its own on the global culinary stage?
Has Nyetimber Engineered England’s Sparkling Wine Ascendancy?
The British bubbly has been named the world’s top sparkling wine at the International Wine Challenge, a first for any wine outside the Champagne region to win this accolade.
Viral Food Trends Are Driving Retail and F&B Innovation, But At What Cost?
TikTok and Instagram are your not-so-new food reviewers, and the industry is ready and willing to listen (and watch).
How Hospitality Is Leading the Way in Bringing Better Recycling to Bali
In regions where recycling infrastructure isn’t strong enough, forward-thinking businesses are taking the lead.
Reduce, Reuse, Recycle: Fahari Off The Grid
Our first Food Made Good-certified restaurant in Zanzibar, Fahari Off The Grid is a beachfront restaurant in the small fishing village of Kizimkazi Mkunguni, where a unique menu showcases Jamaican heritage flavours interpreted through local ingredients. We spoke to owner and operator Simone Christie to learn about the team’s approach to circularity and how they manage their waste effectively in a part of the world where recycling infrastructure remains limited.
On The Chefs’ Wishlist: Hopes and Plans For 2026
As 2025 drew to a close, we asked chefs from around the world to share honest, region-specific insights on what would genuinely help the hospitality sector to move forward, and to highlight the actions people working in the industry can take right now to push things in a better direction. Here, you can read their responses.
What is Nutrient-Dense Eating, and How is it Moving Into the Mainstream?
From high-fibre breads to protein-packed meals and functional drinks, nutrient-dense eating has evolved from niche to necessity, driven by evolving health priorities and a new generation of science-led food brands.
2026 Trends To Watch For: What’s New In Sustainable Hospitality?
As this year draws to a close, we’re looking ahead to offer our predictions on the biggest trends in hospitality in 2026.
Onjium in Korea offers a menu rooted in their fermented heritage, served with precision and flair
A restaurant located within a culinary research institute, where a meal becomes a masterclass in Korea’s food heritage.