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1% Pledge

Anyone can join! It's as easy as 1-2-3

 

  1. Restaurants / F&B retailers add a 1% surcharge on customer's bills or increase their selling prices by 1%.

  2. The F&B partners then contribute this 1% to ZFPA's Restore Fund on a monthly basis.

  3. The funds are then granted to local and regional farms to provide aid in their transition towards adopting carbon farming/regenerative agricultural practices.
     

But why, you ask?

 

Currently, industrial agriculture is subsidized; regenerative agriculture is not. And that's where we come in. ZFPA partners collect a few dollars per meal (either added as a 1% surcharge or internalized on their selling price) which adds up to make regenerative farming possible for farmers here in Hong Kong and the surrounding region. These applications will be assessed and verified by the ZFPA advisory board, while partnerships with regional academics, scientists and conservation experts will help to oversee, collect data and manage the implementation of regenerative practices. 

The 1% Pledge Program is the least time-consuming initiative for food businesses to implement. While ZFPA helps train your staff and provide guidance to best communicate this message to your customers, the restaurant simply transfers the funds collected each month to the ZFPA Restore Fund. 

ZFPA's model is predicated on creating change on acres of land, as opposed to just certifying good practices within the current system. Just a few dollars from restaurant meals or other food purchases, in aggregate, can create acres and acres of healthy soil and shift us from the extractive "conventional" agricultural system to a renewable food system.

 
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Carbon Neutrality Program (Q4 2022)

We aim to take our 1% pledge partners to the next step - to help food businesses turn carbon neutral via funding regenerative agricultural initiatives across the Asian region.

This program equips food businesses with the tools to become increasingly aware of their environmental impact and create tangible change for future operations. We are honoured to partner with Foodsteps and City University School of Energy and Environment and to leverage off of their extensive knowledge, database and experience. 

Together, we will pursue a Life Cycle Assessment (LCA) of your food business over the course of 12 months, determining your operations' carbon footprint, land use, and water use of menu ingredients.

The Foodsteps platform, which will be used to conduct our partner restaurants' LCA, will help to produce a scientifically vetted assessment of your environmental impacts, suggest workable options to reduce these impacts, save operational costs in the long run, and the opportunity to stand out as environmental leaders in their field. City University Hong Kong's School of Energy & Environment's research will help to extend the LCA database to Asian and regional-based ingredients.

As the old saying goes,

what gets measured, gets managed!

 

Your restaurants' total operational emissions are then translated into dollars, where a monthly carbon neutrality fee will be paid by your food business to fund and inset local and regional regenerative agricultural projects. Not only does regenerative agriculture sequester tonnes of carbon in the soil annually, the transition simultaneously supports the livelihoods of local smallholder farmers, ensures food security, resilience to vulnerabilities and enhances nutrition in foods.

Visit the Foodsteps website to know more about their platform!

Pilot Partners

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How we're growing food, directly impacts the climate and how we redefine financing for the AG sector in the future, will be shaped by regenerative farming principles. We're ALL part of the solution to create a robust food system that is better able to withstand climate impact and ensure access to safe and nutritious food for all.

 

Side Programs

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The “Adopt a Farm” Program is designed by Zero Foodprint Asia to connect Hong Kong restaurants/chef’s with local farms/farmers. To further uphold our vision in engaging the entire food system, this initiative aims to facilitate a mutual exchange of knowledge, promote buying and eating locally as well as sustainably and finally, contribute to supporting and improving the livelihoods of smallholder farmers.


"Crops to Shops" is a local table-to-farm sourcing initiative propped up as a short-term program to help HK farmers deal with the shortened fall-winter harvest. As a way to support farmers in bringing produces to the local market, ZFPA has partnered with Hong Kong Farmers' Pride (HKFP) and their network of rigorous, experienced organic farmers to link with the wider restaurant community. Our organizations' combined experiences have allowed us to build an ordering, delivery and pick-up system to best communicate the available local and seasonal produces from farm to table.


AAF values:

  1. Uplifting farmers' dignity and allow for more storytelling and knowledge sharing behind the farm gate: the challenges and limitations they face, and demonstrate how climate change is impacting our growing seasons

  2. Encouragement of chefs and farmers to communicate and collaborate together in ways such as: shortening the supply chain, designing of seasonal harvest dinners, farmers’ markets, festive food boxes, etc.

  3. Inspiring chefs' participation and to take accountability in the sourcing and seasonal menu design process.

* Zero Foodprint Asia’s intent with this program is solely to connect chefs to farmers and to encourage local production and consumption and are not involved in any monetary transactions or negotiations.

The Surplus Project

“The Surplus Project” is designed by Zero Foodprint Asia to efficiently distribute surplus farm food to local restaurants at a discounted price. The industrialized and segmented nature of the food supply chain often leads to a surplus already at the start of the chain, wasting not only the produce but also inputs such as water, time, and energy. This initiative aims to avoid food waste, support farmers’ livelihoods, and ultimately create a community around local food and the people who grow it.