Kadoorie Farm and Botanic Garden (KFBG) and Chellaram Foundation today launched Eat Well Together, a new community programme inviting people across Hong Kong to explore plant-forward eating through practical inspiration, shared learning and everyday action.
The initiative is designed as a community platform that brings people together through workshops, online resources, recipes and shared experiences, making plant-forward eating more accessible, practical and relevant to daily life in Hong Kong. Rooted in KFBG’s sustainable living principles, Eat Well Together encourages people to support one another in making small, achievable changes — recognising that progress matters more than perfection, and that meaningful impact can begin with everyday choices.
Responding to global issues with plant-forward eating
Plant-forward eating is increasingly recognised as a practical and positive response to interconnected global challenges, from climate change and biodiversity loss to public health and food security. Through Eat Well Together, KFBG presents this approach not as an all-or-nothing lifestyle, but as a flexible, realistic journey shaped by curiosity, community support and gradual change. Whether the first step is one meal, one new ingredient or one more informed choice, each action can help support healthier lives and a more sustainable future.
“At KFBG, we see food not only as a matter of personal choice, but as a point of connection between human wellbeing, ecological health and the kind of future we are collectively shaping. Eat Well Together grows out of that understanding. We hope to create a platform where people can explore how everyday eating habits are linked to wider issues such as climate resilience, biodiversity, food culture and community care — and, importantly, discover that positive change can begin in ways that are grounded, practical and shared,” said Wander Meijer, Executive Director of KFBG.
“Shifting towards plant-based diets is one of the most practical steps any of us can take for our health and for the climate. That’s why we funded this programme, and why we’re so pleased to see the workshops already in high demand”, said Mr Prakash Bhoopatkar, Director of Chellaram Foundation.
Bringing the community together through Cooking Together Workshops
Over its first year, the programme will host 12 monthly Cooking Together Workshops forworking adults, families with children and caregivers, while developing a growing collection of practical, affordable recipes and resources tailored to Hong Kong lifestyles. By combining knowledge, hands-on experience and peer encouragement, Eat Well Together aims to support changes that feel manageable, meaningful and lasting.
Highlighting the value of community and steady progress, Idy Wong, Head of Sustainable Living at KFBG, said: “Often the most powerful changes begin quietly — through small habits practiced by individuals and gradually embraced by families and communities. I hope Eat Well Together can inspire more people to see that when a community moves together, small steps can lead to meaningful change.”
Official launch with themed workshop showcasing practical recipes
The programme was officially launched today at the KFBG Food Hub at HKU Kadoorie Centre with a media event featuring the themed workshop, “Nourishing Summer Mealbox for Busy Working Adults”. Designed in response to Hong Kong’s fast-paced lifestyle and long working hours, the workshop showcased practical ways to bring plant-forward eating into everyday routines in a way that is nourishing, realistic and enjoyable.
The event also included a sharing session with guest speakers on plant-forward eating, health and sustainable living.
Offering a nutrition perspective, Ms June Lei, Accredited Practicing Dietitian, said: “As an Accredited Practicing Dietitian, I encourage starting with a flexitarian approach, where the key lies in the quality of ingredients and thoughtful pairing. I hope everyone can understand the principles before putting them into practice, allowing this healthy lifestyle to be sustainable in the long run.”
Speaking from a lifestyle perspective, Mr Ngo Ka Nin, local artist added: “A plant-based diet is more than just a way of eating. It’s a lifestyle rooted in kindness and sustainability. Start with just one meal and gradually add more plant-based foods to your diet. You may discover that vegetarian food is not only delicious and nourishing, but also a simple way to create positive change for animals and the planet.”
From the perspective of climate change, Mr Lam Chiu-ying, former Director of the Hong Kong Observatory said: “Global warming is placing increasing strain on agricultural production. Livestock farming, particularly cattle and sheep farming, generates substantial greenhouse gas emissions that contribute to further warming. The resulting rise in extreme weather events causes even greater disruption to food production. Eating more plant-based foods and less meat, especially beef and lamb, is one practical way individuals can help break this vicious cycle.”
7-Day Plant-Forward Challenge
Ahead of World Vegetarian Day on 1 October and World Food Day on 16 October, Eat Well Together will launch its 7-Day Plant-Forward Challenge, inviting the public to take simple, practical first steps towards incorporating more plant-forward meals into daily life. The challenge reflects the programme’s belief that small changes, sustained over time and supported by community, can create meaningful and lasting impact.
KFBG encourages everyone to start with one meal, one ingredient or one choice — and discover how eating well together can benefit personal health, the wider community and the planet.
For recipes, practical guides and event updates, visit www.eatwell.org.hk.
Eat Well Together Fact Sheet
Programme Overview
Eat Well Together is a community programme launched by Kadoorie Farm and Botanic Garden (KFBG) and funded by the Chellaram Foundation to encourage plant-forward eating through workshops, shared learning, online resources and everyday action. Rooted in KFBG’s sustainable living principles, the initiative supports people in making small, practical dietary changes and demonstrates that plant-forward eating can be accessible, enjoyable and suitable for different lifestyles in Hong Kong.
Workshops Expected Participation
KFBG expects more than 300 participants to join the workshops under the programme in total. Before the official media launch, KFBG had already hosted two pilot workshops — one for families with children and one for caregivers. Recruitment for both workshops exceeded the expected quota, reflecting encouraging public interest in plant-forward eating and community-based learning.
Number and Format of Workshops
A total of 12 workshops will be organised under the Eat Well Together project, at a frequency of one workshop per month.
The workshops are designed for three main participant groups:
- Working adults
- Families with children
- Caregivers
Through these different formats, the programme aims to demonstrate that plant-forward eating can be practical, nourishing and relevant for people from different backgrounds and at different life stages. The next workshop following the media tour will also be designed for working adults and will open for public recruitment after the media tour.
Eat Well Together Online Platform
www.eatwell.org.hk is the programme’s central public platform, designed to extend learning beyond the workshops and support people in putting plant-forward eating into practice in everyday life. In addition to programme updates and workshop information, the website will host practical recipes, meal ideas, sustainable living tips, campaign activities such as the 7-Day Plant-Forward Challenge, and community-informed resources developed through the project. Over time, it will also serve as a growing archive of locally relevant ideas and tools tailored to Hong Kong people’s different needs, lifestyles and stages of change.
Programme Aim and Projected Reach
Eat Well Together includes an action research component that seeks to gather plant-based ideas, practices and recipes tailored to the diverse backgrounds, needs and daily realities of people in Hong Kong. The long-term goal is to build a more accessible collection of plant-forward resources, including practical recipes and sustainable living tips, for wider public use.
7-Day Plant-Forward Challenge
As part of the campaign around World Vegetarian Day and World Food Day, KFBG will launch a 7-Day Plant-Forward Challenge to encourage gradual dietary habit change. The challenge is designed to show that everyone can begin at home, in their own pace and style, by taking simple first steps towards incorporating more plant-based meals into everyday life.
Recipes, Resources and Meal Ideas
The Eat Well Together website will provide at least 30 recipes to support the public in trying plant-forward eating in practical and approachable ways.
In addition, a community co-created e-cookbook will be published in October 2027, bringing together recipes, ideas and shared experiences developed through the programme.
“Nourishing Summer Mealbox for Busy Working Adults”: Nutrition and Practicality
The recipes featured in the media tour workshop were reviewed by Accredited Practicing Dietitian Ms June Lei, and received positive feedback for their nutritional value.
To further support public understanding, the programme has also developed three sample meal plans that demonstrate how a general working adult can meet everyday dietary needs using the suggested plant-based dishes.
For further details, please refer to the attached document on three-day meal combinations for healthy adults.
