Chef and author Peggy Chan, with fresh produce grown at the Zen Organic Farm, in Ta Kwu Ling, the New Territories. Photo: Jonathan Wong
Chef and author Peggy Chan, with fresh produce grown at the Zen Organic Farm, in Ta Kwu Ling, the New Territories. Photo: Jonathan Wong

Should there be a tax on eating meat and dairy products? Chef’s manifesto for a carbon-neutral food industry - and plant-based recipes to help us play our part

  • In Provenance – Principles of Plant-Based Cookery, Hong Kong chef Peggy Chan creates plant-based dishes so tempting even the most ardent omnivores won’t resist
  • She also makes the case for a zero-waste, carbon-neutral food industry and shares her research into practical ways to achieve it that can be scaled up

Chef and author Peggy Chan, with fresh produce grown at the Zen Organic Farm, in Ta Kwu Ling, the New Territories. Photo: Jonathan Wong
Chef and author Peggy Chan, with fresh produce grown at the Zen Organic Farm, in Ta Kwu Ling, the New Territories. Photo: Jonathan Wong
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