Local Farm Products
Showing 1 - 10 in 12 results for Local Farm Products.
The HKFYG Hydroponic Farm, a semi-environmental control (SEC) hydroponic farm with more than 10,000 ft2 indoor greenhouse, produces various kinds of vegetable in year-round. Besides, we provide farming courses with educational purpose in order to promote organic farming, home farming and gardening.
Mushroom-X Limted is a social cnterprise with science background. We advocate "Mushroom can save the world". We address food security and global climate change issue through the application of our innovative mushroom technology. Mushroom-X develops climate-smart mushroom cultivation system for realizing precision farming in order to produce high qu
Our vision is having community farms in every districts of Hong Kong. Living in a metropolis like Hong Kong, citizens are always too busy to pay attention to what they eat and where the food came from. Having community farms in the neighborhood enables citizens to not only learn about organic farming, but also inspires them to think about their relationship
TI Farm is a social enterprise operated by hydroponic cultivation technology under SRACP. It aims to provide training and employment opportunities for Person in Recovery (PIRs). With the active participation in the cultivation process and leading guided tour, community could understand and feel the results of their efforts and output.
“Local Ginger” Veggie Bistro of the Blue House Cluster, located at one of the historical buildings in Hong Kong, is a social enterprise restaurant under St. James’ Settlement. Advocating healthy eating, we support local production and eco-farming. Diners can get reconnected with shops and residents in the community while enjoying delicious
Initiated by The Conservancy Association, which is the non-government environmental organization with the longest history in Hong Kong, Long Valley Ecopaddy is the first green social enterprise cultivates genuine local farming culture and environment. The brand connects agriculture with conservation, community caring and education.
The first vegetarian restaurant in the university headed by the former executive chef of Harvester, Bijas offers pay-by-weight buffet-style meals in line with the food wise concept. Besides, it offers a green dining environment where chandeliers are made with wasted plastic bottles, wall panels timber with FSC (Forest Stewardship Council) certificate, and ba