Eric Cheung, the co-founder of Dyelicious. Photo: Jane Zhang

Turn food waste into dye and cut down on organic rubbish that ends up in Hong Kong’s landfills

Co-founded by Eric Cheung, Dyelicious offers dyeing workshops where the colours used come from tea, coffee and vegetables such as red cabbage

Topic |   Environment

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Eric Cheung, the co-founder of Dyelicious. Photo: Jane Zhang
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