Green Common, Great Eagle launch academy to teach plant-based food culture

Robert Stockdill

Robert Stockdill

Food-industry professionals in Hong Kong are being trained in the use of plant-based ingredients to inspire change across menus, and to bring plant-based dishes to the forefront of diners.

The initiative has been launched by leading plant-based innovator Green Monday Group in partnership with local hospitality operator Great Eagle Group.  

The ultimate aim is to make green eating easier for the public to embrace.

“Chefs and restaurants play a critical role in shaping society’s diet,” the two companies said in a statement. 

Curated for the current and future of the F&B and Hospitality industry, the city’s first Plant-Based Culinary Arts Academy focuses on ‘plant-forward dining’ and aims to make delicious, healthier and sustainable eating exciting and accessible when dining out.

“This partnership highlights our joint commitment to champion plant-based diets to the city’s culinary talents and passionate home cooks, creating a new dining and eating culture that can alleviate global crises including climate change, food insecurity and public health,” explains David Yeung, founder and CEO of Green Monday Group.

“We are honoured to receive the support of our partner Great Eagle Group to revolutionise the way we eat and build a sustainable future.” 

The first training session was held on July 28 at the Electrolux showroom for culinary, hospitality and dietetics students where they had the opportunity to understand the relationship between food production and global environmental stress, master innovative techniques and skills using plant-based meat. 

Green Common, Great Eagle launch academy to teach plant-based food culture
A Plant-Based Culinary Arts Academy training booklet.

A spokesperson for the academy said that based on the enthusiastic feedback, the academy will continue to host more sessions that will be tailored for caterers, restaurant chefs and hotel chefs.

Meanwhile, chefs from Great Eagle Group have created five signature dishes to develop into Green Recipe cards. Recipes from Michelin-starred restaurants include T’ang Court at The Langham, Hong Kong, Ming Court and Alibi – Wine Dine Be Social at Cordis, Hong Kong, Ming Court Wanchai and Yat Tung Heen at Eaton HK. 

The Green Recipe cards can be found at all Green Common stores across Hong Kong through this month. 

Robert Stockdill

Robert Stockdill

Robert Stockdill is a content writer with more than 30 years of experience in five countries. His style has built upon award-winning success in news and features in the print media to leadership in digital communication, spanning news websites, social media, magazines, brochures, and contributing to books. Recognising the devastating impact of consumer behaviour on the planet and wanting to help make a difference Robert launched Viable.Earth as a platform to celebrate positive contributions by brands, companies and individuals towards reducing environmental impact and improve sustainability – especially in the fields of fashion, beauty, food, lifestyle, and transportation.

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