Our commitment

“Indebted to the generosity of Mother Earth, Andō not only presents the beauty of nature on the plate but also strives to make a positive impact on the environment along with credible industry partners.

Food Made Good and the SRA (Sustainable Restaurant Association)

Andō embodies a profound commitment to sustainability, seamlessly integrating ethical practices into our day-to-day operations. Having been awarded Three Stars in the Food Made Good Sustainability Award, we excel notably in the “Society” pillar, dedicating time each month to serve the vulnerable communities in Hong Kong, reinforcing our commitment to making a meaningful social impact.

The sourcing team cultivates direct relationships with farmers, ensuring that key ingredients- like Rainforest Alliance-certified coffee, chocolate, and sustainably line-caught wild fish— are sourced with care and responsibility. This dedication extends to minimising food waste through repurposing ingredients and items into nourishing staff meals, alongside ongoing developments in innovative composting solutions and waste tracking systems.

For more information, please visit here.

Explore our sustainability journey from design to daily practices here.

MORE GOOD FOUNDATION

Chef-founder Agustin is an official More Good Ambassador. As a restaurant, we host charity events every month, providing 160 free hot meals to people in need. To be able to realise the immediate effect of our initiative is incredibly rewarding and heartwarming.

“More Good aims to utilise our experience in the food and hospitality industry to nourish those in need with quality ingredients and thoughtful cooking.

We believe that nutrition and taste should be at the heart of every meal that serve out of our professional kitchen in Chai Wan. These are then directly distributed to beneficiaries in Chai Wan and our partner charities to be enjoyed free of charge. “

We are at a crossroads as an industry and as a planet. The climate crisis requires an urgent and ambitious response from everyone. The task at hand — limiting global warming to 1.5°C and building a food system that is good for both people and planet — is too important, and too big a challenge not to tackle head-on.