We hosted our first large-scale, low-waste Food’s Future Summit last month in the hopes of getting together the minds, hearts and innovations that will take us into the future of sustainable eating. We learned a great deal and fed off the combined knowledge of some of the most passionate, creative and hard-working foodies in the industry. There is much for us to do going forward, and we can’t wait for our upcoming (slightly smaller!) events to keep the momentum going for what looks to be a very exciting, responsible and delicious time to come in the world of food.
Also in this issue, our Food Nomad takes our taste buds to Vancouver to discover everything from gourmet feasting and historic eats to cool-kid hotspots and taco trucks. We make this city’s banh mi do battle in this issue’s Food War to crown a sarnie champion, My Little Hong Kong Kitchen delivers easy do-at-home noodles and dumplings, while our meat-free offering from Olive Oly Kitchen impresses with an alternative pancake made with roasted carrot and avocado. And Hannah Chung, our zero waste heroine, meanders us through the way water works in Hong Kong. There’s a lot to take in!