Hong Kong, the bustling metropolis known for its culinary delights, is witnessing a monumental shift in dining preferences as the region’s interest in alternative protein skyrockets. A recent survey by environmental group EATcofriendly has shed light on the overwhelming demand for more plant-based options in public places, highlighting a clear and resounding call for sustainable dining practices.

The survey results are remarkable, with an astounding 86% of people in Hong Kong expressing their desire to see a wider range of plant-based choices in restaurants, cafes, and other public venues. As environmentally conscious consumers seek a more sustainable approach to dining, they also urge the government to play a pivotal role in the fight against climate change. 79% of respondents called for establishing emissions reduction targets and lower-carbon food production strategies. Aligning with this sentiment, 70% of respondents believe that local restaurants should offer more meat-free options to cater to evolving dietary preferences.

The survey also highlighted three policies that enjoy widespread public backing: integrating diet-related emissions into the Hong Kong 2050 climate action blueprint, providing clear guidelines for sustainable and environmentally friendly food procurement and update national food guidelines to include climate factors.

Hong Kong: food guidelines

Leading Alternative Protein Innovators in Hong Kong

Asia has emerged as a leading force in the development and adoption of alternative proteins, signaling a transformative era for the food industry. Intellectual property for plant-based meat has tripled over the past decade, reaching an impressive 7,126 patents this year, up from 2,388 in 2012. The demand for meat substitutes in Hong Kong is projected to grow exponentially, with an anticipated 8.31% market expansion from 2023 to 2028.

As the appetite for plant-based and alternative protein options grows, innovative companies in Hong Kong, including a few supported by Lever, are leading the charge toward a sustainable future. These include Avant, a pioneer in cultivated seafood, Good Food Technologies, which specializes in plant-based pork products and Blue Canopy, a fermentation protein technology company that harnesses biomass and precision fermentation to produce animal protein ingredients.

As Hong Kong’s enthusiasm for plant-based options and sustainable dining continues to gain momentum, it is evident that the city is positioning itself as a trendsetter in Asia’s alternative protein movement. With public support and innovative companies leading the charge, Hong Kong is undoubtedly taking strides toward a greener and more sustainable future—one meal at a time.


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