It has to be green, healthy and tasty

Food-and-beverage businesses make big strides in fostering a low-carbon economy. Ao Yulu reports from Hong Kong.

As you wander around in a supermarket or walk into a chain restaurant, you may find a new setting on the shelves and tables - food in packages tagged with "plant-based meat" or "low-carbon" labels.

Since the Chinese mainland unveiled its goal to attain peak carbon dioxide emissions by 2030 and carbon neutrality by 2060, a growing number of companies are dedicated to reducing carbon dioxide emissions and carbon footprints in their production processes. The livestock sector, which produces 14.5 percent of man-made greenhouse gas emissions, has become the main target in their effort to achieve those goals.

As the Hong Kong Special Administrative Region endeavors to achieve carbon neutrality before 2050, some local eco-friendly food entrepreneurs and sustainable beverage pioneers are actively seeking solutions to cut carbon dioxide emissions.

Staying healthy and green has taken root in people's daily lives as young eco-minded consumers go for food that can not only whet their appetites, but is also healthy, safe, tasty and environmentally friendly.