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

Topic |   Food and Drinks
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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