Peggy Chan

” The solution is under our feet.” Driven by this belief, Chef Peggy Chan launched the Zero Foodprint Asia movement in Hong Kong in 2021, inspired by Anthony Myint’s organization. The goal: to contribute to soil health in order to reduce the impact of extreme weather events, promote farmer prosperity, and restore biodiversity.

The organization connects restaurants, food companies, and hospitality businesses that seek healthier and more sustainable food practices and voluntarily donate 1% of their revenue, with farmers who commit to more sustainable agriculture—without pesticides, without deep plowing, but rich in humus and biodiversity.” Just 1% added to every bill, in aggregate, can help to fund the transition on thousands of acres of farms from conventional to regenerative” explains Peggy Chan.
The 16 projects already launched in the Greater Bay Area and Bali contribute to improving food security, nutrition, and farmer prosperity while reducing vulnerability to climate change. ” ZFPA on the other hand tackles systemic problems across the wider food and agricultural sector. Because without systems change, there is no true sustainability.”

Present in Hong Kong and Bali, the organization plans to expand its activities to other regions of Asia, including Singapore, Indonesia, and the Philippines.